NEW HAMPSHIRE
Soak a pint of small white beans over night.
In the morning pour off the water, pour on a pint of cold water, and set at the back of the range to simmer slowly for three quarters of an hour.
Place the beans in a bean-pot with half a pound of scored salt pork in the middle, half a teaspoonful of dry mustard, salt, white pepper, and a half pint of white sugar. Add water from time to time, as it grows dry, and bake twelve hours.
A RÉCHAUFFÉ OF COLD MUTTON
Have the mutton cut very neatly and carefully into slices.
Add to a half pint of gravy or stock a little white pepper, a quarter of a teaspoonful of dry mustard, a quarter of a teaspoonful of curry powder, and three large tablespoonfuls of currant jelly. When this is scalding hot, add a glass of sherry. Have ready a hot platter with slices of toast. Put the sliced mutton into the sauce long enough to heat through, but not to cook for a moment. Take the slices out with a fork, and place them on the toast; last of all pour the boiling gravy over all, and serve instantly. This preparation will be found delicious—it robs the second-day-of-the-mutton of its terrors.
CORNED BEEF
If a round of corned beef is to be eaten cold, as is often the case, it should be carefully and slowly boiled, and left in the pot till the next day. The soaking in the water in which it has been boiled has the effect of making the beef delightfully delicate and tender, and a little less salt in its flavor. No one who has tried this method will be content with any other.