from coming out, put into the pan with
3 or 4 tbsps. of dripping, allowing 20 minutes to each pound, basting
frequently in a moderately hot oven.

PORK AND BEANS.

Soak the beans over night in cold water. In the morning wash them well
in a colander, put them on to boil in cold water, at the first boil
drain this water off and cover with fresh boiling water. Score the
rind of the pork and put it in with the beans. Simmer gently until you
can blow off the skin of the beans. To do this, take 3 or 4 beans in
your hand, blow hard on them, and if the skin cracks they are done.
Take out the pork and drain. Put the beans into an earthen pot or
granite kettle with a cover; almost bury the pork in the centre of the
beans. Add 1 tsp. of salt to 1 pint of the water in which the beans
were boiled, pour this into the pot, sprinkle with pepper, pour over
the beans 1 large spoonful of molasses, put on the lid, bake in a
moderate oven for 6 or 8 hours. If baked in an ordinary iron baking
pan they must be covered with another on which has been placed a
weight, carefully watched, and baked only 3 hours.

ROAST SPARE RIBS.

Put the spare ribs in a baking pan, sprinkle lightly with pepper, add
1/2 tsp. of salt to 1/2 cup of boiling water, and pour in the bottom
of the pan. Roast 20 minutes to every lb., basting often. When done,
make a gravy and serve as for any other roast. (Spare ribs may be
stuffed, the ribs cracked crosswise, the stuffing placed in the
centre, the two ends folded over, roast as above.)

BROILED HAM.

Have the ham cut into slices about 1/4 inch thick, trim off the rind
and rusty edge. Broil the same as steak or chops. (This is a very nice
way to serve ham with poached eggs.)

Ham may be pan-broiled as directed in former recipes.

FRIED BACON.

Cut into very thin slices, put into a very hot frying pan, and cook
until clear and crisp.

SAUSAGE.

Prick the skins with a sharp fork so as to prevent bursting; place
them in a frying pan over a moderate fire and fry in their own fat
until a nice brown. After taking the sausage from the pan, add 1 tbsp.
of flour to the fat in the pan, add 1 cup of boiling water, stir until
it boils, pour over the sausage and serve.

LIVER AND BACON.

Have the bacon cut in thin slices and keep it cold until the time to
cook it. Have the liver cut into slices about 1/3 of an inch thick. If
it be calf or sheep's liver, wash it in cold water and let it drain;
but if it