Baked Beans.

Pick over carefully a quart of beans and let soak over night; in the morning wash in another water and drain; put on to boil in cold water with 1/2 teaspoon of soda; boil about 30 minutes. (When done the skin of a bean will crack if taken out and blown upon.) Drain and put in an earthen pot with salt and 2 or 3 tablespoons of molasses (brown sugar will do). When the beans are in the pot, put in the center !/2 or 3/4 of a pound of salt pork with the rind scored in slices, or squares and uppermost. Season with pepper and salt if needed; cover all with hot water and bake 6 hours or longer in a moderate oven, adding more water as needed; they can not be baked too long. Keep covered so they will not burn on the top, but remove cover an hour or so before serving to brown the top and crisp the pork.

Mrs. John T. Stivers.

Bean Croquettes.

Ccld baked beans, either canned or home made. Mash the beans through a coarse sieve, removing all the skins. Season to taste with salt, pepper, and Worcestershire sauce unless the beans already have tomato sauce or catsup added. A little vinegar and mixed mustard may be added for a change. If the mix ture is too dry, soften with a little cream or white sauce. Form the croquettes, dip into beaten egg, and cover with bread crumbs. Fry in deep, hot fat until nicely brown. Serve with tomato sauce.

Mrs. John T. Stivers.

Mexican Beans.

One cup little red Mexican beans soaked in water over night; parboil with pinch of soda, then put on to cook in hot water and cook slowly all day with small piece of bacon and salt to taste. Next morning put 2 heaping tablespoons of butter in frying pan, add finely chopped round steak (25c steak), 1 pint of tomatoes, 1 small onion, piece of bay leaf, salt to taste, and cook about 20 minutes, then add to beans. The longer it is cooked the belter. Before serving, add 1 tablespoon chili powder.

Mrs. M. Gale.

Rice Balls.

Two tablespoons cold boiled rice, 1 tablespoon cooked meat chopped fine, l1/4 cups tomatoes, bay leaf, sprig of parsley. 1 tablespoon butter, 1 tablespoon flour, 1/2 teaspoon salt. Spread the rice on a square of cheese cloth, place the meat in the center and fold up the corners of the cloth and tie. Drop the balls into a sauce pan and boil 10 minutes.

Tomato Sauce.

Melt the butter, add the flour and stir until well mixed, then add the tomato, salt, bay leaf, and parsley. Stir until it thickens. To serve, place the balls on a dirt and pour sauce around them.

Cora U. Colt.