Presbyterian Ladies' Aid / 2008-06-28 00:00:00

H. ECKHART.
Cook wax beans in salted water with a little salt pork. When the
beans are tender, take out and drain. Let a few bits of breakfast
bacon brown in a skillet, then put in a half pint of good vinegar and
a spoonful of sugar (omit the sugar if you prefer the pure acid); let
boil; add an onion, sliced fine; pour over the beans, and mix well
before serving.

BAKED BEANS. MRS. S. A. POWERS.
Pick over and wash well one quart of small white beans; soak over
night. In the morning, pour off the water and cover with cold water.
After boiling one-half hour, drain them, and cover again with cold
water. Boil until cooked, but not broken. Put them in a baking dish.
In the center place one pound salt pork (which has been parboiled and
well gashed), one tablespoonful of molasses, one dash of cayenne
pepper, black pepper to taste, and, if necessary, a little salt.
Ordinarily the pork should salt the beans. Cover with part of the
liquor in which the pork has been parboiled, and bake three hours.

COLD SLAW, WITH ONION. MRS. E.
Slice cabbage fine on a slaw cutter. To a dish of cabbage use one
large onion, also sliced fine. Mix with good vinegar; salt, pepper
and sugar to taste.

CABBAGE. MRS. W. H. ECKHART.
HOW TO BOIL.--Cut a large head of cabbage into quarters; then re-cut
the quarters, and wash well in cold water; pour boiling water over it,
and cover about five minutes; drain in colander, and add one
good-sized onion, a pinch of cayenne pepper, and enough meat broth to
cover it; boil until tender.
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