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Show Brrl Bring r The Beans DID you ever toast your toes before a big stove in an old New England kitchen? If you haven't, you don't know half the joy of a morning of skating. It's the thawing-out that's half of the fun, and if we analyze the charm of that old New England kitchen, perhaps much of the joy of it came from the smell o good foods baking for dinner. In Little Brown Pots C Beans, of course, were foremost among the foods which sent their saucy-seasoned smell out so that the world would know it was bean day. Today, unfortunately, there are not enough big homelike home-like kitchens to go around, and there's no room for them in modern mod-ern homes and apartments anyway. any-way. But the gods have fortun- ately decreed that we are not to go without baked beans even if we can't go to the cannery to smell them baking. We can buy them in cans, and if one happens to have some little brown bean pots, which cost almost nothing, one can pack in these oven-baked beans, put a thick slice of bacon on the top and set them In even the most modern oven, to sizzle and brown a bit more. There are other ways, too, worthy of these good beans. For example: In Tomatoes Under Ham 1 Baked Beans in Tomato Cases: Cut off slices from the tops of six large ripe tomatoes and scoop out I the centers. Dust inside with salt, j and brush with a tiny bit of pre-I pre-I pared mustard. Fill with a 1-j 1-j pound 1-ounce can of baked beans, ! and sprinkle the tops with a little grated cheese. Bake for twenty to twenty-five minutes in a 375 degree oven. Serves six persons. Baked Beans with Frizzled Ham: Turn beans from a No. 2 can of baked beans (preferably i without tomato sauce) into a baking bak-ing dish, and pour over one-third cup of chili sauce. Heat in a hot oven.' Meanwhile, frizzle six thin slices of cold boiled ham in a hot skillet, then lay on top of the beans and serve at once. This Mrres six person. ( |