The household (of the Detroit free press)

Soak a quart of beans over night in soft water. Change this for more and warmer in the morning ; and two hours later, put them on to boil in cold. When they are soft, drain well, put into a deep dish and sink into the middle a pound of salt pork, leaving only the top of the rind visible ; the pork should have been previously parboiled. If you want to bake them, take them out of the kettle, drain, and turn into a bake dish. They do not want to be cooked more than soft if they are to be baked. Put the pork deep down into the pans, score the slices in long furrows, add enough boiling water to prevent them from scorching, and bake covered, until they smoke and bubble. Remove the cover and brown. Serve in the bake dish. Some add a little molasses when ready to bake, or a little brown sugar. BEETS. To cook them so that none of their color shall be lost, carefully wash them without breaking the skin or cutting off the roots or stalks,, and plunge them in boiling salted water. Try them with a fork to see when tender ; take out ; drop in a pan of cold water and slip the skin off with the hands; slice those needed for present use, place in a dish, add salt, pepper and butter, set over boiling water to heat thoroughly, and serve hot with or without vinegar ; put those which remain in a stone jar, whole, cover with vinegar, keep in a cool place, take out as wanted, slice and serve. A few pieces of horseradish put into the jar will prevent a white scum on the vinegar. BEET GREENS. Take the roots and leaves of the beets and wash them carefully, but do not separate the roots from the leaves ; fill dinner pot half full of salted boiling water, add beets and boil from half to three-quarters of an hour; take out and drain in colander, pressing down with a large spoon so as to get out all the water. Dish and slice across until fine, and dress with a little butter, pepper and salt. Serve hot with vinegar. Some like to eat only the beet-root, in which case a little melted butter, with a little mustard and vinegar added, must be thrown over the hot slices of the root. CARROTS. Scrape and boil whole forty-five minutes. Drain and cut into round slices a quarter of an inch thick. Mash and season with butter, pepper and salt ; or slice and quickly brown in butter ; or toss for five minutes over the fire with chopped onion, parsley, butter, seasonings and sufficient gravy to moisten them ; or boil, quarter, heat with cream, season and, at the moment of serving, thicken with the yolk of eggs. CABBAGE. Scald five minutes in fast boiling water, chop coarse, sprinkle with flour, salt and pepper, and gently stew for five minutes with milk or cream enough to cover. Or take red cabbage, slice, throw for fifteen minutes into scalding salted water and vinegar, then drain and fry five minutes with butter, and serve with a little hot meat gravy. A link between cabbage and lettuce are Brussels sprouts, those tender, baby cabbages, which, stewed in cream, or quickly fried in butter, make an excellent dish. CAULIFLOWER WITH SAUCE.