Pork and Beans.
This is a good, nourishing dish for Monday, and easily managed, if you have boiled the beans on Saturday. Fill a bake-dish nearly full of them, and put in the middle a piece of fat salt pork, about three inches wide, which you have parboiled in your soup. It will improve the taste of the “stock” and be itself the better for the temporary association. Pour in a little hot water to keep the beans from burning. Pepper and bake, covered, for half an hour. Remove the cover and brown.