in warm water. In the morning parboil
them until the skins crack open. Pour off the water. Put into the bottom
of a glazed earthenware pot, made expressly for the purpose, a pint of
hot water in which have been dissolved a half tablespoonful salt, two
tablespoonfuls molasses, a half teaspoonful mustard, and a pinch of
soda. Pack in the beans until about a third full, then place in it a
pound (or less, if preferred) of streaked pig pork, the skin of which
has been scored. Cover with a layer of beans, letting the rind of the
pork just show through. Now add enough more seasoned hot water to cover
the beans, and bake covered in a slow oven all day or night. When done
the beans should be soft, tender and moist but brown and whole, and the
pork cooked to a jelly.

~BREADED POTATO BALLS~--Pare, boil and mash potatoes and whip into three
cups of potato three level tablespoons of butter, two tablespoons of hot
milk, salt and pepper to taste; also two teaspoons of onion juice and
two level tablespoons of chopped parsley, one-quarter cup of grated mild
cheese and two well-beaten eggs. Beat well and set aside to cool. Mold
into small balls, roll each in beaten egg, in fine stale breadcrumbs,
and then fry in deep hot fat.

~CABBAGE AND CHEESE~--Boil the cabbage in two waters, then drain, cool
and chop. Season well with salt and pepper and spread a layer in a
buttered baking dish. Pour over this a white sauce made from a
tablespoonful each of flour and butter and a cup of milk. Add two or
three tablespoonfuls of finely broken cheese. Now add another layer of
cabbage, then more of the white sauce and cheese, and so on until all
the material is used. Sprinkle with fine crumbs, bake covered about half
an hour, then uncover and brown.

~CAULIFLOWER AU GRATIN~--Select a firm, well-shaped cauliflower, and
after the preliminary soaking in cold salt water throw into a kettle of
boiling water and cook half an hour, until tender. Drain, pick off the
flowers and lay to one side, while you pick the stalks into small
pieces. Lay on the bottom of a rather shallow buttered baking dish,
sprinkle with pepper, grated cheese and cracker crumbs. Dot with pieces
of butter. Add a little milk, then a layer of the flowerets and another
sprinkling of milk, cheese and pepper.

~CAULIFLOWER FRITTERS~--Soak and boil the cauliflower in the usual way,
then separate into flowers. Dip each piece into a thin batter, plunge
into boiling fat and fry a del