Escalloped Beans And Corn

Break and cook 2 quarts green beans. Cook until tender in salt water in which 2 tablespoonfuls of pork drippings had been added. Take 1 quart of green corn, cut from the cob and cook 15 or 20 min-utes, put into a baking dish a layer of beans then a layer of corn until the dish is full. Take a cup of milk, a lump of butter and 1 tablespoonful flour, mix together; pour into the dish, put into oven and bake 1/2 hour. Mrs. Oliver Hesson.

Lima Beans

Wash 1 1/2 cups of beans, cover well with cold water and boil 10 minutes. Pour off this water. Now add enough hot water to cover, a little salt, and boil till beans are tender. Before serving, put in butter the size of a large walnut and enough cream to make a gravy and let come to a boil.

Mrs. Joseph Brockley.

Baked Beans

Boil 1 qt. of medium size white soup beans till almost tender. Drain and turn into a baking dish. Pour over them sufficient hot water to cover, then add 1 teaspoonful each of salt and mustard, 2 table-spoonfuls of molasses, 1/2 cup of fresh or canned tomatoes. Cover with thin slices of bacon and bake 1 hour. Mrs. Frank Conrad.

Boston Baked Beans

Soak 1 qt. of small pea beans in 2 or 3 qts. of water over night. In the morning drain and look over them carefully and put them in a large bean pot. Have 1/2 lb. of salt pork or fresh pork will do, (not too fat) well washed, and place it on the beans. Dissolve 1 scant tablespoonful of salt and 2 table-spoonfuls of molasses, also if desired 1 teaspoonful of mustard. Pour over beans adding sufficient water to cover them and place in a moderate oven and bake all day if to be served in the evening, or cover and let them remain in oven all night if to be served for breakfast. Water is to be added if necessary through the day. Mrs. W. E. Pitts.