pound salt pork
1/4 pound bacon
3 tablespoons vinegar
1/2 teaspoon mustard
salt and pepper to taste
3 tablespoons catsup

Soak beans over night in luke warm water with soda. In morning pour off
water and wash in cold water. Now place salt pork in bottom of bean
crock and put layers of beans on top, sprinkle with pepper and salt,
when filled nearly to top put on slices of bacon.

Now blend mustard with vinegar, now add molasses and catsup and pour
over the beans and fill up and over the top with luke warm water. Bake
in a slow oven for at least six hours, longer if necessary.

Creamed Mushrooms

1 lb. mushrooms
flour to thicken
1/4 lb. butter
1/2 pt. sweet cream

To one pound of cleaned and well strained mushrooms, add 1/4 lb. of
fresh butter. Allow mushrooms to cook in butter about five minutes.
Sprinkle enough flour to thicken.

When well mixed, pour in gently a little more than 1/2 pint of sweet
cream. Allow it to boil, add salt and pepper to taste.

MRS. ENOCH RAUH.

[Illustration]

Macaroni a la Italienne

2 lbs. ground meat
2 onions
1 large tablespoon butter
1 1/2 tablespoons sugar
salt and pepper to taste
1 large can tomatoes
2 lbs. macaroni
Parmesan cheese
2, 3 or 4 cups water

Put butter in a pan and allow it to melt, add onions and cook until
light brown, not dark. Now add meat and cook slowly, now add sugar, and
seasoning and tomatoes, and as it cooks down add 1 cup of water. Allow
it to cook three hours or longer, adding more water as it needs it. It
will turn dark, almost a mahogany, as it nears the finishing point. When
almost done put macaroni on in plenty of boiling salt water and cook
almost twenty minutes. Do not allow it to cook entirely. When done drain
off water. Now take baking dish, and put a layer of macaroni on bottom,
now a layer of parmesan cheese, now a layer of the tomato and meat
sauce, now a layer of cheese and repeat with macaroni, cheese, sauce,
etc., until the top is reached. Put on a generous layer of sauce and
cheese and allow it to bake about a half hour in a medium oven, being
careful that it is not too hot.

Regarding how much water to add must be determined by cook. Some times
it boils more rapidly. The sauce must not be too