ried in an ounce of
drippings; bake as in the previous receipt. The cost will be about ten
cents, and the dish is exceedingly nutritious.

=Baked Beans.=--Put one pint of dried beans, (cost six cents,) and quarter
of a pound of salt pork, (cost four cents,) into two quarts of cold
water; bring them to a boil, and boil them slowly for about twenty
minutes; then put the beans, with about a teacupful of the water they
were boiled in, into an open jar, season them with salt and pepper to
taste, and one tablespoonful of molasses, (cost of seasoning one cent,)
lay the pork on the top, and bake two hours, or longer. The dish will
cost about ten cents, and is palatable and nutritious. The liquor in
which the beans were boiled should be saved, and used the next morning
as broth, with seasoning and a little fried or toasted bread in it.

=Stewed Beans.=--Soak a pint of dried beans, (cost six cents,) over night
in cold water; put them to boil in a quart of cold water with one ounce
of drippings, a level tablespoonful of salt, and quarter of a
teaspoonful of pepper, and boil them gently for two hours. Then drain
them, put them into a sauce pan with one ounce of butter and a
tablespoonful of chopped parsley, and after heating them through, serve
them at once. The drippings, butter, and seasoning, will not cost more
than four cents, and the whole dish can be made for ten.

=Fried Beans.=--Proceed as above, omitting the parsley, and letting the
butter get hot in a frying pan, before putting the beans in; fry them a
little, stirring them so that they will brown equally, and then serve
them. The dish will cost ten cents.

=Beans and Bacon.=--Soak a pint of dried beans, (cost six cents,) over
night in cold water; put them over the fire in one quart of cold water,
with quarter of a pound of bacon, (cost three cents,) and boil them
gently for about two hours; then stir in two tablespoonfuls of flour
mixed smooth with a little cold water, season to taste with pepper,
salt, and if you like it a little chopped onion, and let them stew
gently for about ten minutes; they will then be ready to serve. The dish
will cost ten cents.

=Lentils.=--Lentils have been used for food in older countries for a long
time, and it is quite necessary that we should become acquainted with
their merits if we want to save; I give a lentil soup, and some
excellent directions for cooking this invaluable food. One quart of
lentils when cooked will make four poun