Boston Baked Beans

2 cups small white beans. 1/4 pound fat salt pork. 2 teaspoons salt.

2 tablespoons molasses, 1/2 teaspoon dry mustard. 1 cup boiling water.

Pick over beans, wash well, cover with cold water and soak over night. In the morning drain, cover with cold water and heat slowly, keeping water below boiling point, and cook until the skins will burst. This may be determined by taking a few beans on a spoon and blowing on them. The skins will burst if beans are sufficiently cooked. Drain again, cut salt pork in two pieces, placing one piece in the bottom of the bean pot. Put beans in pot, place the other piece of pork on top of beans. Add seasoning to the boiling water and pour over beans, adding enough more boiling water to cover. Place the cover on bean pot and bake slowly about 6 hours. Add more boiling water as needed and uncover beans during last hour of baking. An earthenware bean pot produces the best results.

Pink Beans, Spanish

2 cups beans. 1 onion.

1 cup strained tomato or 1 can chili tomato sauce.

2 pimentos.

1 tablespoon butter.

1 teaspoon salt.

Wash and soak beans over night. Drain, cover with fresh boiling water and cook under boiling point for half an hour. Drain again, cover with fresh boiling water and cook gently until tender, or about 1 hour. Do not allow to reach boiling point. Chop the onion and pimentos, and cook in the butter until the onion is soft, but not brown; then add seasoning and tomato. Drain beans, pour over the sauce and simmer for about 30 minutes. Serve with boiled rice or hominy. If using chili tomato sauce the pimentos may be omitted, and if desired highly seasoned, use 4 or 5 tiny dried red peppers or a few drops of pepper sauce.

Rissotto No. 1

1 cup rice. 1 cup grated cheese. 1 onion.

1 cup strained tomatoes or tomato sauce.

1 sweet green pepper.

1 teaspoon salt.

1 tablespoon shortening.

Wash rice well and add slowly 4 cups of rapidly boiling water; boil 5 minutes, drain well and add to 4 cups fresh boiling water. Cook rice until tender, drain and dry in a moderate oven. While rice is cooking melt shortening, add chopped onion and pepper, and cook until heated through; then add tomatoes. Have a well-greased baking dish and put in a layer of rice, then sprinkle with cheese, and add a layer of the tomato mixture. Repeat, having the last layer cheese. Cover the baking dish and place in a moderate oven until cheese is melted.

Rissotto No. 2

Wash rice well and drain until very dry. Heat 2 tablespoons olive oil in a heavy frying pan; add rice and cook, stirring constantly until rice is somewhat golden in color. Cover with tomato sauce, add chopped onion and green pepper, and cook over a very low fire until rice is tender. Turn onto a serving dish and sprinkle with grated cheese. Serve at once.