The Monmouth Baptist ladies' cook book

One and one-half pint of beans soaked over night. In the morning pour off water and parboil them. Put in bean pot with one-half pound of salt pork on top and two tablespoons each of sugar and molasses. Add hot water to almost cover beans. Bake all day in moderate oven. An onion and one teaspoon of mustard may be added. BAKED BEANS. Soak one pint of beans over night. Parboil, adding one-half teaspoon of soda to water, remove from fire where the skins can be blown off. Boil onehalf pound of either fresh or salt pork, a few moments, add salt and tablespoon of butter. Put meat in center of baking dish, pour over liquor, adding enough water to cover and more as it cooks away. Bake in moderate oven four or five hours, keeping dish covered at first. Let the top become slightly browned. CREAMED BEANS. Mrs. May Merridith. Soak one pint of beans over night and let boil next morning until all are broken to pieces and not a whole bean remains. One hour before meal time rub through sieve and add the following sauce: one tablespoon of butter, one tablespoon of flour, and one cup of milk, stirring over fire until thick and smooth. Mix the bean pulp thoroughly with this sauce and add two well beaten eggs, .pepper and salt to taste. Beat all hard for a minute, turn into a buttered pudding dish, cover the top with one-half pound of grated cheese, and over the cheese sprinkle bread crumbs. Bake in a hot oven until browned and serve at once. Cheese may be omitted if not liked. This dish will well repay time and care of preparation. A NEW WAY TO COOK BEANS. Mrs.- W. S. Holliday. Wash a pint of beans and soak twenty-four hours. Slip off skins. Boil until tender about an hour. Drain return to the pan, add tablespoonful of parsley, two ounces of butter, juice of a lemon, one teaspoonful of salt and a shake of pepper. Serve hot. LIMA BEANS. Soak over night, wash and boil all the forenoon in salted water. To one cup of beans use one-half teaspoonful of salt. Add more water as fast as it evaporates, but when they are done, boil down quite dry, mash fine, adding a little butter, pepper and milk. Great care must be taken that they do not burn toward the last. That which is left over may be packed in a dish, then sliced and fried. BRUSSELS SPROUTS. Pick off any wilted or browned leaves and cook a pint of them in boiling salted water until tender, but not broken. If they are over cooked thev lose much in flavor. Serve with a sauce made from two rounding tablespoons of butter creamed with seasonings of a level teaspoon of salt, a saltspoon of pepper, a tablespoon of lemon juice, and a level tablespoon of finely minced parsley. BOILED CABBAGE. A green or red pepper boiled with cabbage improves its flavor. Cut pork in small pieces, put in kettle and cover with cabbage cut coarse, boil about an hour, salt. CREAM CABBAGE. Mrs. F. E. Campbell. Slice cabbage fine. Put in hot salted water to boil. There should be more than enough water to cover the cabbage. Just before it is soft, drain, and add for one size of an egg, one teacup of milk or cream. With cream use less butter. Pepper and salt to taste. Let cook for a few minutes. ESCALLOPED CABBAGE. Mrs. I. M. Eastman.