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PORK and BEANS (Really _/, MUSHROOMS and RICE

2 cups white beans ’ of.  Y Ib. mushrooms
Soak overnight in water with Ys agpoon | 1 cup celery
soda. In morning boil about 10 or 15 1 green pepper or | small onion
minutes until skins will slip off beans. Chop all together and fry in butter. Sim-
Put in a bean crock and add the follow- mer slowly for few minutes. Make a rich
ing: cream sauce, or 1 can cream of mush-
1 medium onion cut fairly fine room soup, plus 42 cup milk. Add mush-
1 Ib. fresh side pork (not salted pork) rooms, etc, and | tablespoon Worcester-
cut in squares shire sauce. Cook in double boiler for
4 cup molasses ~ about % hour. Serve on platter in ring
14 teaspoon m d of boiled rice.
Y2 teaspoon —Doris TRITEs
Dash of tomato ketchup
1 scant teaspoon salt
Cover with water and leave in 250-300° F. MUSHROOM RICE
oven at least 4 or 5 hours, stirring oc-
casionally. : CASSEROLE
—ANNE GRUBB 2 cups diced cooked meat
SCRAMBLED EGGS mp pai ct DIN 4
1 cup cooked rice (14 cup uncooked)
2 tablespoons butter Seasonings to taste
6 eggs 3 Combine rice and meat, and turn into a
6 tablespoons thick cream greased baking dish. Pour over the
Melt butter in double boiler and add mushroom soup which has been beaten
cream. Break eggs and drop in. When smooth. Top with buttered bread
hot break eggs with a spoon and stir till crumbs or crumbled cereal flakes. Brown
of the consistency you want them. in hot oven, 400° F., about 30 minutes.
—Lucy RANDLE —IrIis YOUNG

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