One quart of small white beans and one pound of pork. Wash the beans, put them in a kettle over the fire and cover with cold water. As soon as they come to a boil, drain. Now put them in the bean pipkin, add a small onion chopped fine, one-half teaspoonful of dry English mustard, a spoonful of salt, some black pepper and three teaspoonfuls of molasses. Put pork on top of beans, fill the pan with boiling water and put in the oven covered tight and let bake for several hours, occasionally adding hot water, so they do not get dry. Mrs. P. Illingworth.
Two pounds of beans (soaked over night); in the morning boil for one-half hour, pour off water. Slice a small onion, put in bottom of bean pot. Add beans, one-half teaspoonful each of mustard and baking soda, a heaping tablespoonful of sugar, one heaping teaspoonful of salt, three tablespoonfuls of real black molasses (New Orleans). Add one-half pound of pork, and put on top of other ingredients. Fill pot with hot water and bake in oven six hours. (Be careful not to let beans get dry, keep adding water.) Mrs. McLeod.
Mrs. Ellen Pinkerton.
Egg plant is nice when made into cakes. Take a small one, pare it, cut into pieces, and boil in salt and water until soft. Pour off the water, mash, add pepper, and mix with a batter made of one pint of milk, three eggs beaten thoroughly, two teaspoonfuls of baking-powder, a piece of butter the size of an egg, a little pinch of salt, and flour enough for a thin batter. Fry it as you would batter cakes. Vegetable oysters can be prepared in the same way and are very nice. Mrs. S. Stevenson.
Cut the stem end off the egg plant, peel it, scrape out the center and put all together in a weak brine for forty-five minutes, drain the pieces scraped out of the center, chop fine, mix with a forcemeat as for stuffed tomatoes, adding some cream. Put into a deep earthen dish with plenty of butter and a little water, cover well and bake in the oven, basting frequently, until done. H. F. L.
Skin and soak them in cold water one hour, then put into a saucepan and cover with boiling water, well salted; when nearly done pour off the water, add a little milk, a little butter, and simmer till tender. Season with pepper and salt. Or make a thickened dip of butter, flour and milk.
Peel and slice. Fry in butter with one-half cupful of water. Season with pepper and salt, and serve hot. Mrs. N K. B.
Boil white onions in slightly salted water for one hour, changing the water twice. Lift them out and scoop out a portion from the center. Fill the cavity with the dressing of two tablespoonfuls of bread-crumbs, one large teaspoonful of grated cheese, a little cream, salt, pepper and a little of the onion which has been scooped out. Wrap each onion in a piece of buttered tissue paper and twist the paper securely at the ends. Bake in a buttered pan in a moderate oven nearly one hour. Remove the paper, put into a deep dish, sprinkle over a little salt and pepper and pour over melted butter. Mrs. J. H. T.
When the peas are fresh, shell them and wash them in a colander in cold water. Then put them into cold water and let simmer twenty minutes; season with plenty of butter and salt and a cupful of cream. Canned peas should merely be turned out of the can, liquor poured off the peas, rinsed, and left on to boil. When done add milk, butter and salt. When they have come to a boil once they are ready for the table.
Mrs. J. S. Ring.
Soak four cupfuls of split peas over night. In the morning put them with a small onion into a farina kettle with just enough water to cover, and boil until soft. Drain and pulp through a colander. Beat in a table-spoonful of butter, pepper, salt and three eggs. Boil in a buttered mold or floured cloth one hour. Turn out and cut in slices on the table.
Mrs. B. Clayton.
Peas are exceedingly nice cooked as above with but little water.
When done add butter but no cream. Let fry about three minutes and serve hot. Mrs. J. R. M.
Take a pint of shelled green peas and two heads of lettuce cut small. Put in as little water as possible to use and not burn, let boil until tender, add a pinch of sugar and another of salt. When done stir in the well-beaten yolk of one egg, two tablespoonfuls of cream and a dash of pepper. Do not allow to boil after the egg is added. Serve hot.
Mrs. N. K. Brooks.
Melt two tablespoonfuls of Ko-nut in a saucepan, add ten drops of onion juice, three tablespoonfuls of flour, one teaspoonful of salt, one-quarter teaspoonful of paprica and one pint of hot milk. Serve in shredded wheat baskets. R. R.