TASTY PORK AND BEANS.
1 lb. tin pork and beans.
2 pork shoulder steaks, or chops.
YY, teaspoon salt.
2 tablespoons brown sugar.
1 tablespoon molasses.
1 tablespoon vinegar.

Sear pork in frying pan. Remove
and sprinkle mustard, salt and pepper
over steaks, smoothing with back of
spoon. Mix sugar, salt, molasses and
vinegar with beans. Put mixture in
greased casserole sufficiently large for
2 steaks to lay flat on top. Pour grease
from frying pan over meat. Bake in
moderately hot oven about three-quar-
ters of an hour. If beans become dry,
add just sufficient water to keep moist.
Serve with brown bread.

—Mrs. L. Tate.

BOSTON BAKED BEANS.
4 cups pea beans.
34 Ibs. salt pork.
1 medium sized onion.
1 tablespoon salt.
ly, teaspoon pepper.
4 tablespoons molasses.
1 teaspoon mustard.

Pick over the beans and wash them
well. Cover with cold water and soak
over night. In the morning, drain
cover with fresh water and boil gently
until the skins break. Drain again and
wash thoroughly under cold water.

Wash the pork and cut into small
pieces, place in alternate layers with
the beans in an earthenware casserole,
bury the onion in the beans. Mix the
other ingredients with one pint boiling
water, stir thoroughly and pour over
the beans. Cover and bake in slow
oven, 300 degrees F. for six or seven
- hours.

—Mrs. J. B. Smith.

DADDY’S FAVORITE.
1 lb. minced veal or minced steak.
1% package macaroni.

Method—Cook veal and macaroni
separately. When cooked, strain and
put one layer of veal and alternate
with a layer of macaroni. Fill cas-
serole and sprinkle grated cheese over
the top. A tin of tomatoes may be add-
ed if desired.

Bake in oven for 15 to 20 minutes.

—Mrs. E. Pascoe.

QUICK OVEN DINNER.
1 lb. weiners or ee
6 large potatoes.
6 large carrots or parsnips.
Method—Grease large pan_ thor-

.oughly—arrange meat and vegetables

93

alternately on pan, dot each vegetable
with a small piece of shortening.
Brown in oven and cook until tender.
Do not cover pan while cooking.
—Mrs. Lincoln Johnson.

CHEESE DUMPLINGS IN TOMATO
SAUCE.

Heat 1 can tomato soup, 1 cup water
with seasoning in sauce pan. Mix
2 cups prepared biscuit flour
lightly, 1 cup cream cheese grated,
1 tablespoon onion. Add %4 cup
milk to make soft dough.

When soup boils, drop in dumpling
dough from a teaspoon and cover
closely, cook slowly and do not un-
cover for 20 minutes. May be served
with buttered string beans or mixed
green salad.)

—Mrs. A.V. Johnson.

CASSEROLE OF RICE AND
CARROTS.

1 cup of milk.

1 cup of rice.

144 cups carrots.

1, cup cheese.

1 egg.

1 large onion.

Salt and pepper.

Mix milk, rice, carrots, egg and on-
ion in a bowl. Do not boil the rice.
Put this mixture in a casserole with
alternate layers of grated cheese and
salt and pepper. Bake in moderate
oven (300°) for one hour.

—Mrs. B. H. Olson.

RICE RING.

cup shredded carrots.
tablespoon onion.
cup cooked rice.
egg.
1 cup mild cheese.
Pinch salt.
Method—Parboil carrots, drain.
Mix, bake in a rice ring and serve with
green peas.

ae ee ae

—Mrs. A. McDonald.