Boston Baked Beans

Beans, 1 quart.

Fat salt pork, 1 pound.

Molasses, 2 tablespoons. Salt, 1 tablespoon.

Sugar, 2 tablespoons.

Soak beans over night in cold water to cover. In the morning drain and put over the fire in fresh cold water to cover. Add pork, scored through the rind at 1/2-inch. intervals, and bring to a boil. Turn into bean pot on the bottom of which is 2 tablespoons of chopped salt pork. Mix salt, sugar and molasses, add a little boil-ing water and pour over beans. Bake in a slow oven at least 8 hours, adding boiling water as necessary to keep beans moist.

Syrian Imgedara

This is the dish for which Esau sold his birthright.

Lentils, 1 cup.

Onion, 1.

Butter, 1 tablespoon.

Rice, 3/4 cup.

Salt.

Water.

Wash the lentils and let them soak in cold water several hours. Boil till tender. Brown the sliced onion in the butter, add to the lentils with rice, and salt to taste. Cook till rice is done, adding enough water to make the thickness of succotash.

Seliva, Hyde Park.

Parsnip Timbales

Parsnips, 4. Milk, 1/2 cup.

Salt and pepper. Onion juice, 1 teaspoon.

Eggs, 2.

Boil parsnips and mash, add ingredients in order given with-out beating eggs. Mix well and press in small molds. Steam until firm and unmold onto a platter. Serve hot with a white sauce.