Baked Beans with Ketchup.
After soaking 1 quart of beans for a while put on to boil with 1 pound bacon cut in small pieces. Boil until hull begins to split, then pour into baking dish with all the liquor. Add 2 to 3 tablespoons sugar and 4 teaspoons mustard. Bake about 2 hours or until well done. Last of all add a 25-cent bottle of Heinz ketchup.—Mrs. Albrecht.
Creamed Chipped Beef with Noodles.
Two cups boiled noodles, 2 cups milk, 1 cup chipped beef, 1 tablespoon butter, 2 tablespoons flour. Mix flour and butter together, add milk, cook until creamy, then add the beef and lastly the noodles.—Mrs. H. A. Zorn.
Chili Con Carne.
One-half pound round steak cut into cubes, ½ pound pork cut in cubes, 1 carrot diced, 1 onion diced, 2 potatoes diced, 1 green pepper, 1 pinch red pepper. Simmer till tender; then add 1 can red kidney beans drained, 1 can tomato soup, 1 stalk celery. If liked, 3 slices of bacon, cut in cubes and fried brown, may be added with the bacon fat.—Miss A. H. Rehm.
Chili Con Carne.
Three-quarter pound beef, either shoulder or end of the round, 5 cent soup bone, a No. 2 can of tomatoes, 1½ cups of chili beans, or kidney beans. Place soup bone in pot and cover with water; cook slowly like soup. Cut beef into very small pieces, fry until brown, add water and stew about an hour. Remove bone from soup, cut off meat if any and put back in the pot, add the stewed beef with the gravy, small piece of onion, salt, pepper, and the heated tomatoes. Put the beans on to cook in a separate pot at the same time you cook the soup bone. Allow the beans to boil up, pour water off and add fresh water; cook till half done. Then stir beans into meat and tomatoe mixture, add red pepper to taste, and cook till beans are done.—Mrs. Arthur Emde.
