Boston Baked Beans

Diane Leipper

1 lb dried navy or pea beans

1 large onion, sliced

2 Tablespoons molasses

4 pieces salt pork (or ham)

1/2 cup light brown sugar

2 teaspoons salt

Soak beans overnight in cold water in large saucepan. Drain, return beans to saucepan. Cover with cold water. Heat to boiling. Simmer, uncovered for 1 hour or until beans begin to split. Drain beans and reserve liquid. Place beans in 2 quart bean pot or baking dish. Add salt pork and onion slices to bean pot. Mix reserved liquid with brown sugar, molasses and salt in bowl. Pour over beans. Cover bean pot or baking dish. Bake at 350 degrees for 1 hour or longer. Makes 6 - 8 servings

Source: Ninety Years of Great Cooking

Hints to the employed - Above all, do not think your work degrading. No work is more honorable. The happiness and health of the family depends on you and no lady or gentleman will "slight" you or "look down" on you because you work.

Cauliflower Soufflé

Jo Harrison

3 Tablespoons butter

dash of pepper

3 egg yolks slightly beaten

4 Tablespoons flour

1/2 teaspoon salt

3 egg whites stiffly beaten

1 teaspoon baking powder

3/4 cup grated cheese

1 cup milk

2 cups chopped cooked cauliflower

Mix butter and flour and add milk and stir till thick. Add cauliflower and egg yolks fold in the egg whites. Bake in greased baking dish in pan of hot water till firm.

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