We see this dish with all these names and others besides in hotel bills-of-fare. This is something that we can never have at this little summer house, for the cooking arrangements are not right. There is a very wide-spread custom among hotel-keepers of having baked beans and brown bread served hot for Sunday breakfast. It is generally thought that a brick oven is an indispensable requirement for the baking, yet at the Rathburn House at the Mountain Gap, we used to bake beans most perfectly in the range in which the night-watchman kept up a slow fire all night. On account of the expense of fuel we only baked once a week and then used two jars of a larger size, than is ordinarily required, that there might be cold beans for several days after. For a gallon jar take:

8 cups of navy beans (14 cents.)

1/2 cup molasses (2 cents.)

1 tablespoon salt.

1/2 pound salt pork (5 cents.)

Supposing they are to be baked during Saturday night, put them in water to soak in the morning, and set the pan in a warm corner. At night drain away the water that remains, put the beans in the jar, also the molasses, salt and piece of pork and pour in fresh water enough to be about an inch above the beans. Put on the lid or a little plate and set the jar in the oven. It is a mistake to get up a great fire and keep the beans furiously boiling as some do, that try it for the first time; they have not the taste of baked beans when done; but keep a slow and steady fire and let the jar re-main in the oven 8 or 10 hours. They should come out brown on top, yet not quite without water at bottom.