The Landmarks club cook book

tablespoonful butter, two heaping tablespoonfuls sugar, juice of VEGETABLES. one lemon. Use half this dressing and bake fifteen minutes ; then use the remainder and bake fifteen minutes longer. Serve either hot or cold. Mrs. Madison W. Stewart. BAKED BANANAS. Remove skins from six bananas, put in a shallow granite pan ; mix two tablespoons melted butter, one-third cup sugar, and two tablespoons lemon juice. Baste bananas with onehalf the mixture. Bake twenty minutes in a slow oven basting during baking with the remaining mixture. Mrs. David Peacock. FRIED BANANAS. Peel the bananas, dip in butter and fry. a rum sauce. Serve very hot with Mrs. George J. Denis. BAKED BEANS WITH TOMATO. Three cups of beans, half onion, one can tomatos, one tablespoon butter, bacon about three inches square, one tablespoon molasses, one chile ; soak the beans over night ; in the morning let them boil up with a pinch of soda. Pour off the water and cover with cold water ; add the bacon and molasses, cook until tender; then put them in the oven and bake one hour. Add the onion which has been browned in the butter, the tomatos, chile, salt and cayenne pepper (to taste) strained. As it cooks down, keep adding this sauce, and, if necessary, a little water, until the beans are done, which will require a slow oven the greater part of a day. Mrs. Frank W. King. CURRIED BEANS WITH TOMATO. Pick over and wash a pint of pink beans and put on the fire with cold water. Ret them heat slowly, and when they have come to a boil, add half a teaspoon of baking soda. This softens the skins and makes the beans wholesome. Boil for fifteen minutes, drain, and return to the stove with plenty of boiling water. Cook for ten minutes or so, then drain and rinse thoroughly. Peel and chop some apple (or an orange, if you can’t get an apple) and a good-sized onion, and fry with a table- spoon of butter and a teaspoon of curry powder. Put them in a bean-pot, or a two-quart stone jar, with a well-fitting cover, with the beans ; add one tablespoon sugar, one teaspoon salt, a good tablespoon butter, a cup of tomato, a pinch of mustard, and a small bird-pepper chopped fine and full of seeds (or a little cayenne) ; add water to cover, and watch that the beans don’t get dry. Bake eight hours at least, very slowly. When the jar is emptied, wash it, fill it with wood ashes and boiling water and let it stand in the oven for a morning. This keeps it nice and sweet. M. R. p. BEANS SPANISH. Soak over night two small cups of pink beans. Then boil until tender. Put five or six red peppers on to boil until soft enough to rub through hair sieve. Put a large tablespoonful of lard in the frying pan and add a couple of slices of bacon or salt pork. Let fry until a little brown, and add the pepper sauce and a green pepper cut in small pieces. Put in small quantities of garlic cut very fine, so as not to be noticeable. Then put in the beans and plenty of the juice. Add a little salt, some grated California cheese; cook all together until thoroughly done and well flavored. Mrs. George W. Lichtenberger. STATU OF MAINF BAKUD BF,ANS.