Cut one-quarter pound salt pork in slices and fry slowly for ten minutes. Add one onion, chopped fine, and cook very slowly for twenty minutes. Cover one quart of green shelled kidney beans with boiling water and boil ten minutes. Drain off the water, put the beans and one tablespoonful of flour with the pork and onion and stir over the fire for five minutes. Add a quart of boiling water and one-half teaspoonful pepper. Keep where it will simmer for two hours. Salt to taste.
SPAGHETTI.
Four onions cut fine, one can of tomatoes, one package spaghetti, grated cheese, salt, pepper and cinnamon. Fry four onions in butter and lard, then put in tomatoes and seasoning, boil slowly until thick, put in grated cheese. Boil spaghetti in hot water until tender, cook until done, throw into strainer, then serve. Place grated cheese over it. Serve sauce separately.
SPAGHETTI.
White sauce: One and one-half cup hot milk, tablespoonful butter, tablespoonful flour. Add one-half teaspoonful salt and mix two-thirds cup fine cracker crumbs with one-third cup melted butter and sprinkle over the top. One-half cup cheese, dry.
SPINACH.
Put one-half peck spinach in stewpan and on the fire. Cover and cook for ten minutes. Press down and turn over several times. At the end of ten minutes turn into chopping bowl and mince. Return to stewpan and add seasoning; two generous tablespoonfuls butter and teaspoonful salt. Simmer for ten minutes.
SPINACH WITH SAUCE.
One-half peck spinach, one teaspoonful salt, two tablespoonfuls flour or cornstarch, one pint boiling water, two tablespoonfuls butter, three-fourths cup cream or one cup milk. Prepare one-half peck spinach by cooking uncovered in one pint of boiling water, or, if young and tender, its own juices. Drain and chop fine. Put two tablespoonfuls butter in a frying pan; when melted add the spinach and cook three minutes. Sprinkle with two level tablespoonfuls cornstarch; stir thoroughly and add gradually three-fourths cup milk. Cook five minutes, serve with toast points on a pretty platter.