Beans Without Pork

Som families seeni rut to know fhat baked beana aro delicious without pork if Dvopcrly cooked and seasoncd. We belicvo in oooking them a long time - four or five hours in all. We oiteu boil a pot of beans until thcy aro cooked thoroughly soft, take half for ono day's bean-soup, and use the other half a few dnys later for baked beans. We piek over and wash tho beans as soon as breakïnst is over, and put them uvor the iirc, vro'd oovered with eold water, as soou as possible. Iftho beans are old we drop in a Mu.-ill lurap or half teaspoonful of soda, Wheii tuis water boils, we turn it ofï, and suppl)' its place with clean boiling water. Aftel thu beans have boiled in this water about an hour, we chango tho water sgain - sometimes three times, hut over after the beans have begun to come to pieces. We set them whore they will not boil too hard, and cook them tour or fivo hours, when they are well softened and geparated. Then we stir into this soup salt, and a cup of cream if we have it ; if not a table-spoonful or two of good butter. We take out half of the beans (if we have cooked enough for two ineals) before seasoning the day's portion, and sometióles thin what is left for soup with hot water, and then put in the cream and salt, and boil and stir it altogether. When we bake the reserved portion, we pour it into a large baking dish or dripping pan, stir in a spoonful of cream, or creamy milk, and a bit of butter, and bake an hour. I cannot believe that any one who tries it would prefer " pork and beans" to this. The most common mistake in cooking boans is to cook them too little. This is the causo of their flatulent tendeney, and such results may be prevented by thorough cooking, Tho frequent cbauging of tho water, takes swny tho strong fl'ivor which is düsagreêable to inany. Wrell-cooked beans are tho most