Boston Baked Beans

Soak 1 qt. beans over night, bring to a boil in cold water and drain. Boil 30 minutes and drain. Put in a stone jar 1/2 teaspoon mustard, 1 onion, season beans with salt, put into the jar and put 1 lb. of pork on top, add a little molasses and brown sugar. Fill jar full of cold water and bake nearly all day, without cover. - Mrs. Clara Stone, 228 S. 16th Ave., Maywood, 111.

Plain Baked Beans

To those who tire of baked beans, or whose stomachs cannot digest beans or pork, try the following: Boil 2 cups common beans until they crack, drain, add melted butter, pepper, and salt; Mash with potato masher, put in your pud-ing-pan or baker, add the liquid from a can of tomatoes, cover thickly -with ground peanuts, then a layer of bread or cracker crumbs, with dots of butter, bake in even oven until brown. Good either hot or cold. - E. G. Hattis, Winnetka, 111.

Baked Beans

Soak 1 qt. small white beans over night. The next morning boil in water. Do not boil until the skins crack; to test them blow on a spoonful; if done enough the skins will crack. Put the beans into a colander, pour cold water through them and let drain. Cut thin slices from a lb. of sweet pork to cover the bottom of the bean jar. On the slices lay some thin slices of raw onion. Mix 2 tablespoons of sugar and 1 teaspoon ground mustard in a saucer; mix this with the beans as you put them in the pot; score the top of the pork and place in the center of the beans, the rind level with the top of the beans. Fill up with water and cover. Bake several hours, add salt, if necessary. Do not stir; if more water is needed, use boiling water. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Mock Baked Beans

5 cups beans, washed and soaked over night, put into a crock, slice 3 nice sized onions and place on top of beans, add butter size of a walnut, heaping teaspoon salt, cover with water, and add more from time to time, as required, to keep them covered. Place on top of the stove, uncovered, all day, and do not allow to boil. Serve as baked beans. - Mrs. Frank E. Daily, 4133 Kenmore Ave., Chicago, 111.

Boiled Black Beans

Parboil in several waters, with a little soda, or boil for an hour and rinse thoroughly through several waters. Boil until soft. Fry 3 thin slices of bacon, and add to it a little stock. Season with chutney, mushroom catsup, anchovy essence, or any other seasoning desired, and reheat the drained beans in this sauce. - Mrs. Fred A. Daley, 6361 Sheridan Rd., Chicago, 111.

Boiled Green Beans

Green beans, too hard to be cooked in the pods, may be shelled. Cook them in boiling water, drain well, and serve with butter or cream sauce. These are the best to combine with corn to make the old-fashioned Southern sue-cotash. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Boiled Lima Beans

Wash in cold water and boil in salted water until tender. If dried beans are used, they must be soaked over night. Drain, mix with melted butter, season to taste, and serve. Cream, lemon juice or stock may be added. - Mrs. Arthur E. Ederer, 6347 Kenmore Ave., Chicago, 111.