1 quart white soup beans

2 tablespoonfuls molasses

1 tablespoonful salt

1/2 pint finely chopped nuts, pecans, English or black walnuts

1/2 pint boiling water

Wash the beans and soak them over night. Next morning, drain, cover with fresh water, bring slowly to the boiling-point, and simmer until the skins will crack. The better way to test is to take out a bean and blow on it; if sufficiently done the skin will quickly crack. Drain the beans, and throw this water away. Put the beans in a bean-pot, alternating the layers with the chopped nuts; add the molasses and the salt to the boiling water; pour this over the beans, cover the pot and bake in a slow oven six hours; remove the cover for the last hour of the baking. As the water evaporates, add a little fresh water from time to time.

Baked Beans With Tomato Sauce

Follow the preceding recipe, substituting a pint of strained tomatoes for the water.