The Landmarks club cook book

Soak one pint of beans over night. In the morning drain from water and add one teaspoon molasses, one teaspoon of sugar and a little salt, if there is no lean in the pork, and onehalf pound of salt pork (in one piece, not cut in slices). Cover with water and bake in the oven slowly all day. Water should be added frequently during the forenoon, but if properly cooked none will be needed at least two hours before serving. Mrs. Florence Porter Collins. STRING BEANS. Two pounds of string beans, half small onion cut fine, one teaspoon chopped parsley, two tablespoons butter. Cut the ends and remove the strings. When large, cut them diagonally in small pieces. Put in boiling water and boil until tender. By vegetables. adding a pinch of soda to the water, it will keep the beans green. When cooked, pour into the colander to remove all the water, place the butter in the pan with the onion and brown ; then add the beans seasoned with salt, pepper and parsley. Cook for a few minutes, shaking well, then serve. Mrs. Eugene O. McLaughlin. STRING BEANS. Take the fresh, tender bean; break off the tops and bottoms carefully, stringing them both sides ; wash in cold water, drain and place in a saucepan with boiling salted water. Cook until tender. Meanwhile put the yolks of three eggs in a basin, beat with half cup of cream, adding a tablespoon of butter. Put this mixture on the beans when quite hot ; mix in a tablespoon vinegar together with the beans, which have been drained. Remove pan from the fire, steam gently for six or seven minutes, stirring constantly. When done turn on a dish and serve at once. Mrs. J. G. Mossin. BRUSSELS SPROUTS. Wash well in salted water about two pounds of Brussels sprouts ; pick them well ; place on fire in a saucepan filled with water, a little salt, quarter teaspoon bicarbonate of soda. Leave off the lid ; boil fast until quite tender. When done drain out dry on a cloth. Put in a saucepan two tablespoons butter, a tablespoon chopped parsley, juice of one lemon, a little salt and white pepper. Mix together well with a wooden spatula. Place the sprouts on a dish, turn the sauce on them. Mrs. J. G. Mossin. STEWED RED CABBAGE. Cut very fine. Put in a saucepan two tablespoons drippings ; when hot put in cabbage, adding half cup vinegar, one-half cup hot water, little salt and pepper. Pare and quarter two good sized apples, cook with cabbage about three-quarters of an hour. Delicious with roast duck or pork. Mrs. J. G. Mossin. CABBAGE IN CREAM. Take a well blanched cabbage, chop it fine, placing it in a saucepan with a couple tablespoons of butter, little salt, a little grated nutmeg. Add a tablespoon flour, stirring well, and then pour in a breakfast cup of cream. Cook until the cabbage and cream are thoroughly mixed, about a half hour. A Friend. CARROTS WITH EGGS. Scrape, cut in slices and boil in salted water until tender, French carrots. Drain off the water and put in a skillet with butter; add several eggs, which scramble with the carrots. Carrie T. Waddilove. FRENCH CARROTS. Scrape nicely and cut in slices, put in a double boiler, cover with milk, season with butter, pepper and salt and let cook all day, or until the milk has thickened. Carrie T. Waddilove. CARROTS, POULETTE STYLE.