lace in a kettle with cold water, with 1/2 teaspoon soda, boil
about twenty minutes, then drain and put in earthen bean dish with 2
tablespoons molasses, season with pepper. In the center of the beans put 1
lb. well-washed salt pork, with the rind scored in slices or squares, rind
side uppermost. Cover all with hot water and bake six hours or longer, in
a moderate oven. Keep covered so they will not burn on the top, but an
hour or so before serving remove the pork to another dish and allow it to
brown. Beans should also brown over the top.

BOILED DINNER.

Put a piece of salt pork to cook in cold water about 9 o'clock. At 10
o'clock add a few beets, at 11 o'clock a head of cabbage, quartered.
One-half hour later add the potatoes. Serve very hot.

GERMAN WICK-A-WACK.

Save the rinds of salt pork, boil until tender, then chop very fine, add
an equal amount of dried bread dipped in hot water and chopped. Season
with salt, pepper and summer savory; mix, spread one inch deep in baking
dish, cover with sweet milk. Bake one-half hour. Very nice.

BROILED PORK.

Soak the pork in cold water over night. Wipe dry and broil over coals
until crisp. Pour over it 1/2 pint sweet cream. Ham cooked this way is
delicious.

LUNCH LOAF.

Chop remnants of cold boiled ham or salt pork, add crushed crackers and
from 3 to 6 eggs, according to the amount of your meat. Bake in a round
baking powder box, and when cold it can be sliced for the table.

PORK HASH.

Take scraps of cold pork and ham, chop very fine, put in frying pan, add a
very little water, let cook a few minutes, then add twice this amount of
chopped potato. Salt and pepper to taste, fry and serve hot.

FOR SUNDAY LUNCHEON.

Take the trimmings saved from ribs, backbone, jowl, shanks of ham and
shoulder, and all the nice bits of meat too small for ordinary use; place
in a kettle with sufficient water to barely cover meat, and boil slowly
until quite tender. Fit a piece of stout cheesecloth in a flat-bottomed
dish and cover with alternate strips of fat and lean meat while hot;
sprinkle sparingly with white pepper, add another layer of meat and a few
very thin slices of perfectly sound tart apples. Repeat until pork is
used, then sew up the ends of the cloth compactly, place between agate
platters and subject to considerable pressure over night. Served cold this
makes a very appetizing addition to Sunday suppers or luncheon.

PORK CHEESE.

Cut 2 lbs. col