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Bananas, Baked

This fruit as a vegetable in place of sweet potatoes or peas, is served at formal or informal dinners with roast lamb, broiled chops, broiled breast of chicken, etc. Peel and cut in half lengthwise as many bananas as desired, half of one usually being enough for a single helping. For each half melt one teaspoon of butter in one tablespoon of hot water. Arrange the slices in a flat earthen dish and pour this mixture over them. Sprinkle with granulated sugar and a tiny bit of salt. Over this squeeze a little lemon juice with perhaps a dash of nutmeg or a little allspice. Bake twenty-five minutes, or until brown, and place around the meat.

BOSTON BAKED BEANS, No. I-Much of the excellence of this dish depends upon the kind of bean pot used. It should be of earthenware, with a narrow mouth and bulging sides. Soak one quart of pea beans in cold water over night; in the morning place them in fresh water, and simmer gently until soft enough to pierce with a pin, being careful that they do not boil long enough to break. If desired, a small onion may be boiled with the beans. When they are soft, turn them into a colander, pour cold water through them, and place them, when well drained, in the bean pot. Pour boiling water over a quarter of a pound of salt pork that is part fat and part lean. Scrape the rind until white, cut it in half-inch strips, and bury the meat in the beans, leaving only the rind exposed. Mix together one teaspoon of salt, one teaspoon of dry mustard and a fourth of a cup of molasses.. Place these in a cup, fill the cup with hot water, stir until well. mixed, and pour the liquid over the beans and pork. Add enough water to cover the beans, and bake eight hours, adding water to keep them covered, until the last hour, when the pork should be raised to the surface to crisp. If pork is disliked, it may be omitted; more salt must then be used, together with one-third of a cup of butter; or half a pound of fat and lean corned beef may be substituted.

BOSTON BAKED BEANS, No. 2-This recipe has been used. most successfully for many years, and the work is quickly done.. Do not soak the beans over night. Place one quart of pea beans: over the fire, cover them with cold water, and slowly bring the water to a boil; then set the kettle where the beans will just bubble, but will at no time boil hard. When they have cooked in this way for fifteen minutes, add a four-inch square, of salt pork to the kettle, and simmer gently with the beans until they may be pierced with a pin, but are not at all broken; then turn the beans into a colander to drain. Place together in a coffeecup two large tablespoons of molasses, one teaspoon of salt and one-fourth of a teaspoon of pepper, and fill with some of the hot water in which the beans were boiled. Place the beans in the bean pot, turn over them the cup of seasoning, and stir well. until thoroughly mixed. Cut the rind of the pork in small. squares, sink the meat in the beans, leaving only the rind exposed; add more bean water until the rind is covered, and bake two hours, raising the pork during the last three-quarters of an hour, to brown and crisp the top. More baking may be allowed if there is time for it before serving.