One cup of kidney beans, soak over night; drain. Cover with fresh water. Add 2 teaspoons of salt, cook in small amount of water until tender. Force through colander. Measure 1½ cups and add one-quarter pound salt pork chopped fine, 1 teaspoon Worcestershire sauce, 1 cup of water or meat stock or gravy.
Place half of mixture in greased baking dish. Cover with two cups of spinach, to which has been added one-quarter cup of vinegar, 2 tablespoons of fat and one-half teaspoon of salt. Cover with other half of bean mixture. Bake 20 minutes.
SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE
1 cup macaroni
1 cup peas
1 pint tomatoes, juice and pulp
1 cup grated cheese
¼ cup fat
¼ cup flour
1 teaspoon salt