cooking both sides evenly. Have
prepared the following sauce: Add to a pint of milk a tablespoonful of
flour, one beaten egg, salt, pepper, and a very little mace. Cream an
ounce of butter; whisk into it the milk, and let it simmer until it
thickens; pour the sauce on a hot side dish; arrange the tomatoes in the
centre, and add the chops opposite each other, and serve.

Plain broiled or papered chops may be served in this way.

=Oysters, Broiled.=--Rub the bars of a wire broiler with a little sweet
butter; dry twelve large, plump oysters in a napkin, and place them on
the broiler; brush a little butter over them, and broil over a fire free
from flame and smoke. When done on both sides, arrange them neatly on
toast; pour a little well-seasoned melted butter over them, and serve.

Do not bread-crumb oysters intended for broiling.

=Pork and Beans.=--To call this homely Yankee dish a "dainty" may surprise
many; but, when properly prepared, it may well be called so.

Wash a quart of small white beans in cold water; pick them over while in
the water; reject all imperfect beans; drain; cover with fresh cold
water, and let them soak over night. Next morning change the water
twice; then put them in a large iron pot; add a liberal quantity of cold
water, and simmer them slowly for four hours. Pour them into a colander
carefully to drain. Heat an old-fashioned beanpot with hot water, and
wipe it dry; place a small piece of pork in the pot, and add the beans
to within two inches of the top; now place a small piece of pork
(properly scored on its rind) on the beans. Dissolve a tablespoonful of
black molasses in a pint of warm water; add half a teaspoonful of salt
and a few drops of Worcestershire sauce, and pour this over the beans;
place the pot in a moderate oven, and bake for three hours, at the end
of which time take them out, and add a little more warm water, to
prevent them from becoming too dry. Bake for three hours longer, and
serve with hot Boston brown bread.

The old-fashioned manner of preparing this dish was to place all the
pork on top, the result being that the first few spoonfuls of beans
contained all the pork fat, while the remainder had not been seasoned
by it.

The above recipe distributes the pork fat evenly through the beans, as
it is lighter than water, and naturally rises; and for this reason only
half the usual quantity of pork is required to produce the desired
result.

=Reed Birds.=--The average