or two of catsup. Put a little paste around the
edge of the dish; put on the cover and place the pie in a rather hot
oven. When the paste has risen and begins to take color, place the pie
at the bottom of the oven, with some paper over it, as it will require
to be baked at least two hours. Some prefer to cook the meat until
partly done, before putting into the crust.

_Palmer House, Chicago_.

PORK POT-PIE.

Take pieces of ribs of lean salt pork, also a slice or two of the fat
of salt pork; scald it well with hot water so as to wash out the briny
taste. Put it into a kettle and cover it with cold water, enough for
the required want. Cover it and boil an hour, season with pepper; then
add half a dozen potatoes cut into quarters. When it all commences to
boil again, drop in dumplings made from this recipe:--

One pint of sour or buttermilk, two eggs, well beaten, a teaspoonful
of salt, a level teaspoonful of soda; dissolve in a spoonful of water
as much flour as will make a very stiff batter. Drop this into the
kettle or broth by spoonfuls, and cook forty minutes, closely covered.

PORK AND BEANS. (Baked.)

Take two quarts of white beans, pick them over the night before, put
to soak in cold water; in the morning put them in fresh water and let
them scald, then turn off the water and put on more, hot; put to cook
with them a piece of salt pork, gashed, as much as would make five or
six slices; boil slowly till soft (not mashed), then add a
tablespoonful of molasses, half a teaspoonful of soda, stir in well,
put in a deep pan, and bake one hour and a half. If you do not like to
use pork, salt the beans when boiling, and add a lump of butter when
preparing them for the oven.

BOSTON PORK AND BEANS.

Pick over carefully a quart of small, white beans; let them soak over
night in cold water; in the morning wash and drain in another water.
Put on to boil in plenty of cold water with a piece of soda the size
of a bean; let them come to a boil, then drain again, cover with water
once more, and boil them fifteen minutes, or until the skin of the
beans will crack when taken out and blown upon. Drain the beans again,
put them into an earthen pot, adding a tablespoonful of salt; cover
with hot water, place in the centre a pound of salt pork, first
scalding it with hot water, and scoring the rind across the top, a
quarter of an inch apart to indicate where the slices are to be cut.
Place the pot in the oven, and bake si