Five pounds of corned beef, not too salt, or four pounds of beef and one of salt pork; one pint of dry white beans, four tablespoonfuls of corn meal, pepper and salt to taste, one pint of hulled corn. Soak the beans over night. In the morning parboil in fresh water with a pinch of soda till soft. Put the corned beef and pork in cold water, skim carefully, and simmer four or five hours, or till tender. Take out, and cut into two-inch pieces, and remove the bone and gristle; also the fat from the liquor. Put the meat and beans into the meat liquor, and simmer very slowly three or four hours, or till most of the beans are broken. Half an hour before serving stir in the meal, first wetting it in cold water to a smooth paste. The meal should thicken the porridge to about the consistency of a thick soup. The meat should be cooked till it falls apart. Season to taste with salt and pepper. Add the hulled corn, and when hot serve with brown bread. Sometimes the vegetables usu-ally served with a boiled dinner are cooked with the meat, then removed, and the beans cooked as above, in the meat liquor.

"This old-fashioned and very nutritious dish was one of the chief articles of winter food at my grandmother's farm in Northern New Hampshire eighty years ago. When cooked, it was poured into bowls or basins holding from a pint to two quarts. A nice tow string was laid in a loop over the edge, and the porridge was placed where it would freeze. By holding the dish in hot water it would cause the porridge to slip out; then it was hung up by the loops in the ' buttery,' and was considered ' best when nine days old.' At early dawn the ' men folks ' who went into the forest 'chopping' would take the skillet, or a little three-legged iron kettle, some large slices of 'rye and Indian' bread in their pockets to keep it from freezing. The porridge was hung, wrapped in a clean towel, upon the sled stakes. Their spoons were made of wood. The hay that lay on the floor of the ox sled was of use to keep their feet warm, and given to the oxen for 'bait' at noon. When it was twelve o'clock 'by the sun,' they kindled a fire by the aid of a 'tinder box,' warmed their porridge, and with their brown bread enjoyed this strong food as no modern epicure can his costly French dishes."

Smothered Chicken. (Adaline Miller.')

Clean a chicken, too old for broiling; split down the back, and put it breast upwards in a shallow pan; pour over it one cup of boiling water, and cover tightly to keep in the steam. Cook half an hour; then baste with the hot water, rub all over with softened butter, and dredge with salt and pepper. Baste often, keep closely covered, and cook till tender. It should be yellow, not dark brown. Thicken the gravy; add chopped parsley, salt, and pepper, and pour it over the chicken.

Steamed Apple And Indian Meal Pudding. (Mrs. Faunce.)

Scald two cups of corn meal with boiling water. Add one teaspoonful of salt, one fourth of a cup of molasses, and two tart apples cut into eighths and cored, but not pared. Dissolve half a teaspoonful of soda in warm water, and add to the meal. Add more warm water to make a batter thin enough to pour. Pour into a greased pail, place it on a trivet in a kettle of boiling water. Cook three hours. The water must not stop boiling. To be eaten with roast meat. The next day warm what is left in the meat gravy.