BAKED BEANS

Soak a qt. of small white beans over night in cold water. Pour off all the water, cover with fresh and pour off again. Put over the fire with enough fresh water to cover the beans and J saltspoon of soda. When the water begins to boil pour it off at once and put the beans in a colander. Allow fresh cold water to run through them, rinsing them thoroughly. This gives them the firmness which keeps them from getting " mushy. " Lay a very thin slice of salt pork in the bottom of the bean pot. Put a whole small onion on pork and pour in the beans. Take § lb. of salt pork, score the rind every ^ inch and press into the beans, allowing just the rind to show. Add a tsp. of salt unless the pork is very salty. If it is only add J tsp. Add a saltspoon of ground mustard and 2 lbs. of molasses, more if beans are liked quite sweet. Cover with cold water, set in slow oven and bake from 8 to 10 hours, having a slow, steady beat. As the water boils off add more, but be sure it is boiling and do not add water within an hour of serving. They will be a beautiful brown, moist, tender and whole, with an in- describable delightful flavor. By no means omit the onion.

Mrs. Charles Hedwall.