Show Menus That Mean Health I D By ANNETTE ANTHONY ANTHONY Dinner Boston Baked Deans Beans with Pork P St at F P M 8 S Steamed Raisin Brown Drown Bread St at M If F P Cabbage Relish Salad M 15 P F P Fruit Compote tc M II 1 S 8 Coffee fc Milk MUk for lor Children P F M Boston Doston Baked Beans Deans with Pork Fork Quart beans 2 teaspoons salt Vi teaspoon dry mustard 1 tablespoon chopped onion 3 2 cup molasses 4 tablespoons sugar J 4 pound pork butts Wash beans cover by six Inches with cold waler vinIer and let soak oak overnight overnight overnight over over- night or 12 hours Drain and cover by four inches with boiling water Simmer 50 minutes or until beans are soft when pressed with fingers Drain and res reserve stock Add salt mustard onions mola molasses and sugar to beans Place a la layer r of beans in bottom of bean pot or large baking dish Add half the pork cut in one inch pl pieces es Add more beans rest of pork and remaining re re- beans Cover by two Inches with reserved bean stock Cover Bake 4 hours in slow oven Increase heat and bake 2 hours Steamed Raisin Brown Bread On One cup graham flour 1 cup cornmeal cornmeal corn corn- meal 1 cup flour 2 teaspoons soda 1 L y cups sour milk f teaspoon salt 4 tablespoons sugar y cup molasses k cup raisins Mix Ingredients and half fill greased pound coffee cans or pudding molds Steam 3 hours Cabbage Relish Salad Three cups shredded cabbage Ih cup chopped celery 4 tablespoons chopped pickles 3 tablespoons ons chopped pimientos 3 1 teaspoon salt teaspoon paprika z 3 cup salad dressing Chill in Ingredients combine i and serve in bowL Fruit Compote Two cups diced dice oranges 1 cup diced pineapple cup grapes seeded 1 tablespoon l lemon mon juice i cup sugar Mix and chill ingredients and serve in glass cups I |