the other; into which turn out the beans; add to them two teaspoonfuls of pepper, a pound of fat, and with the wooden spatular mash the beans, and serve with the meat. Six sliced onions fried and added improves the dish.

[Note.—In cooking all kinds of meat, be careful to preserve the grease, which can be easily done by putting the liquor in which it is boiled, by till it cools; then skim off and place in a clean covered vessel. It is an excellent substitute for butter; is useful for cooking purposes, and will burn in a common lamp or tin plate with a piece of old cotton twisted up for a wick.]