PORK AND BEANS.

Soak the beans over night in cold water. In the morning wash them well
in a colander, put them on to boil in cold water, at the first boil
drain this water off and cover with fresh boiling water. Score the
rind of the pork and put it in with the beans. Simmer gently until you
can blow off the skin of the beans. To do this, take 3 or 4 beans in
your hand, blow hard on them, and if the skin cracks they are done.
Take out the pork and drain. Put the beans into an earthen pot or
granite kettle with a cover; almost bury the pork in the centre of the
beans. Add 1 tsp. of salt to 1 pint of the water in which the beans
were boiled, pour this into the pot, sprinkle with pepper, pour over
the beans 1 large spoonful of molasses, put on the lid, bake in a
moderate oven for 6 or 8 hours. If baked in an ordinary iron baking
pan they must be covered with another on which has been placed a
weight, carefully watched, and baked only 3 hours.


ROAST SPARE RIBS.

Put the spare ribs in a baking pan, sprinkle lightly with pepper, add
1/2 tsp. of salt to 1/2 cup of boiling water, and pour in the bottom
of the pan. Roast 20 minutes to every lb., basting often. When done,
make a gravy and serve as for any other roast. (Spare ribs may be
stuffed, the ribs cracked crosswise, the stuffing placed in the
centre, the two ends folded over, roast as above.)


BROILED HAM.