Take 5 pounds beans, put into soak overnight and boil for 2 hours next morning. Then draw water and put into baking pan. Season with salt (2 ounces), 1 quart molasses. Slice 4 pounds bacon and put in oven and let bake 2 hours. When done they should be a chocolate-brown color.
BEEF.
Beef a la mode (for 20 men).
Take 8 pounds raw beef, cut in slices ½ inch thick by 4 inches square. Take a dishpan, set on stove, and cover meat with 4 quarts beef stock and let it simmer till well done. Add 1 can tomatoes, 2 onions chopped fine, and let cook for ½ hour. Season with salt and pepper. Take 1 pound browned flour and mix with 1 quart cold water, pour over the beef and let cook till thickened. Add ½ gill vinegar and serve hot.
Boiled beef (for 20 men).
Take a bake pan and set on stove, put in 3 quarts cold water, 8 pounds beef, cut in four pieces, and let boil for about 2 hours or until done. Then pour white sauce over beef and serve.
Boiled beef (corned) and cabbage (for 20 men).
Take 8 pounds corned beef soaked overnight, remove the water, add about 4 gallons fresh cold water to draw the salt out. Let boil about 1 hour, then add 8 pounds cabbage, cut in quarters and thoroly washt in cold water, and let boil about 2 hours longer, and will then be ready to serve.
Beef croquettes.
Take 3 pounds cold beef, cooked, pass thru hash machine; ¼ pound onions chopped fine; season with salt, pepper, and mace. Make a white sauce: 1 pint beef stock, 2 ounces butter, thickened with ¼ pound white flour in ½ pint water; pour the sauce over the meat. Set aside and let cool. Roll into croquettes about 2 inches in diameter. Beat up 2 eggs, dip the croquettes into the eggs, then into cracker dust. Fry in deep hot lard same as doughnuts.