3 qts. red kidney beans 1 1/2 quarts spaghetti

3/4 cup minced onion

3/4 cup drippings

3 quarts strained tomato 1 cup barley flour 5 tablespoons salt 1 teaspoon paprika

Soak beans over night; drain. Cover with cold water, add one teaspoon soda; bring to boil, and cook ten minutes or more; drain. Add boiling water and four tablespoons salt, and cook all night or all day in fireless cooker or Aladdin oven; drain, and reserve liquor for soup.

Break spaghetti in inch pieces, and cook as for boiled macaroni. Boiled samp may be substituted for spaghetti when conservation of wheat is essential.

Cook onion in drippings, add flour, stir till smooth; add hot tomato, stirring constantly. Boil four or five minutes, add paprika and rest of salt, and carefully stir in cooked spaghetti or samp. Pile beans in center of platters, and surround with sauce.