Baked Beans

4 cups beans.

½ pound salt pork.

1 tablespoon salt.

4 tablespoons sugar or 4 tablespoons molasses ½ tablespoon mustard.

Soak beans over night, drain, cover with cold water and simmer until tender when pierced with a darning needle. Drain, pour one half of beans into bean pot; add salt, sweetening and mustard. Place salt pork which has been scored on top of beans, cover with remaining beans and cover whole with boiling water.

Cover bean pot and bake in a slow oven eight hours. Uncover the last hour of cooking.

Many people cook one small onion with the beans. To score pork, cut the pork rind into small squares.

Flaked Rice Macaroons

Substitute one and one half cups flaked rice for the rolled oats, and follow the directions for Oatmeal Wafers.

Boiled Kale

Remove leaves, reject stalks, wash in several waters. Cook in boiling salted water. Drain, season, and serve like spinach.

German Cabbage

1 small red cabbage.

¼ cup bacon fat.

1 tablespoon chopped onion.

½ teaspoon salt.

Few grains cayenne few grains nutmeg ¼ cup vinegar 2 teaspoons brown sugar.

Chop cabbage and soak in cold water. Melt bacon fat, add onion, cook five minutes; add cabbage, salt, cayenne and nutmeg, cook until cabbage is tender. It should steam, and no water should be added. Add sugar and vinegar, cook five minutes, and serve.

Vegetable Croquettes

1 cup cooked rice.

2 cups baked beans ½ cup mashed potato salt and pepper.

Few drops onion juice.

1 tablespoon butter.

2 tablespoons flour ½ cup tomato.

Melt butter, add flour; when blended, add tomato, cook five minutes, add remaining ingredients, chill, shape, and fry.

Salt Mackerel

1 salt mackerel.

2 tablespoons butter.

1 cup milk.

4 teaspoon pepper.

1 tablespoon flour.

Soak the mackerel over night in cold water to cover. In the morning drain, wash, rinse in cold water, and place flesh side up in dripping pan.

Cover with milk, and cook in a moderate oven about twenty minutes. Melt butter, add flour; when well blended, mix with milk in pan, and cook five minutes. Serve on hot platter and pour sauce over fish, sprinkle with pepper.

Fish Balls

1 cup raw salt codfish 2¼ cups potato cubes 1 egg.

¼ teaspoon pepper.

⅛ teaspoon salt.

1 tablespoon butter.

Shred the codfish and press into the cup, put the potatoes in a saucepan, add fish, and cover with boiling water. Cook until potatoes are tender but not mushy. Drain in a colander, mash thoroughly. Add salt, pepper and butter, beat with a fork until light and fluffy, add egg well beaten and beat again. Shape into balls or drop from a tablespoon. Fry in deep fat, drain on brown paper, serve hot.

Salt Fish Cakes

2 cups salt codfish.

2 cups hot mashed potato.

1 tablespoon butter.

¼ cup milk.

⅛ teaspoon pepper.

¼ teaspoon salt.

Soak the fish one or two hours. Drain, cover with cold water, and simmer until fish is tender. Drain and chop. Add mashed potato and seasonings, beat well, shape into round flat cakes, and saute in hot pork fat. Serve on hot platter and garnish with crisp cubes of fat salt pork.