o or three times; then again placed in a kettle, with the
pork you intend to bake, covered with water, and kept scalding hot,
an hour or more. A pound of pork is quite enough for a quart of beans,
and that is a large dinner for a common family. The rind of the pork
should be slashed. Pieces of pork alternately fat and lean, are the
most suitable; the cheeks are the best. A little pepper sprinkled
among the beans, when they are placed in the bean-pot, will render
them less unhealthy. They should be just covered with water, when put
into the oven; and the pork should be sunk a little below the surface
of the beans. Bake three or four hours.

Stewed beans are prepared in the same way. The only difference is,
they are not taken out of the scalding water, but are allowed to stew
in more water, with a piece of pork and a little pepper, three hours
or more.

Dried peas need not be soaked over night. They should be stewed slowly
four or five hours in considerable water, with a piece of pork. The
older beans and peas are, the longer they should cook. Indeed, this is
the case with all vegetables.

SOUSE.

Pigs' feet, ears, &c., should be cleaned after being soaked in water
not very hot; the hoofs will then come off easily with a sharp knife;
the hard, rough places should be cut off; they should be thoroughly
singed, and then boiled as much as four or five hours, until they are
too tender to be taken out with a fork. When taken from the boiling
water, it should be put into cold water. After it is packed down
tight, boil the jelly-like liquor in which it was cooked with an equal
quantity of vinegar; salt as you think fit, and cloves, allspice, and
cinnamon, at the rate of a quarter of a pound to one hundred weight:
to be poured on scalding hot.

TRIPE.

Tripe should be kept in cold water, or it will become too dry for
cooking. The water in which it is kept should be changed more or less
frequently, according to the warmth of the weather. Broiled like
a steak, buttered, peppered, &c. Some people like it prepared like
souse.

GRAVY.

Most people put a half a pint of flour and water into their
tin-kitchen, when they set meat down to roast. This does very well;
but gravy is better flavored, and looks darker, to shake flour and
salt upon the meat; let it brown thoroughly, put flour and salt on
again, and then baste the meat with about half a pint of hot water (or
more, according to the gravy you want.) When the meat is