Soak a quart of beans overnight. The next day boil them with a sliced onion, one large onion to a quart of beans (they will not taste of the onion), and when they are almost done, put them into a baking-dish, taking out the onions. Almost bury in the centre of the beans a quarter of a pound of salt pork; pour in some of the water in which the beans were boiled, and bake about an hour.
Another way is to omit the onions, and after parboiling the beans put them into the bake-pan with one large spoonful of molasses and a quarter of a pound of pork, and bake them two hours.
Put one and one-half pints of medium-sized navy beans into a quart bean-pot; fill it with water, and let it stand overnight. In the morning, pour off the water, and cover the beans with fresh water in which is mixed one table-spoonful of molasses. Put a quarter of a pound of pickled pork in the centre, leaving a quarter of an inch of pork above the beans. Bake them eight hours with a steady fire, and, without stirring the beans, add a cupful of hot water every hour but the last two. Earthen pots with narrow mouths are made expressly for baking beans. Cooking them in this manner, without first boiling them, renders each bean perfectly whole and at the same time thoroughly cooked. When done, place the pork in the centre of a platter, with the beans around it.
Cut sour apples (pippins) into slices without skinning them; fry or sauté them with small strips of pork. Serve both, taste-fully arranged, on the same dish.
Cut off a little piece of the top of a French roll, and remove carefully the crumb from the inside. Prepare a stuffing of cold chicken, tongue, and celery (cut in dice), mixed in Mayonnaise dressing, and fill the roll, covering the top with the small piece cut off.
"Two pounds and a half of pork, fat and lean mixed (three times as much lean as fat), one ounce of fine salt, a quarter of a pound of pepper, two tea-spoonfuls of powdered sage, a quarter of a tea-spoonful of allspice, and a quarter of a tea-spoonful of cloves. Chop the meat as fine as possible: there are machines for the purpose. Mix the seasoning well through the whole; pack the sausage-meat down hard in stone jars, which should be kept in a cool place, well covered. When wanted for use, form them into little cakes, dip them in beaten egg, then in wheat flour, and fry them in hot lard."
Always serve apple-sauce with pork sausages. Two dishes never suited better. For breakfast, it would be well to have a centre of apple-sauce on a platter, with sausages around, or vice versa. They are a fine garnish for a roast turkey.
It is said that sausages will keep forever, by frying them and putting them in little jars, with a cover of hot lard.