At quarter past eight o’clock, fill three kettles loosely with pieces of pork weighing from three to five pounds, cover with water, and boil briskly for one hour; then pour off all the liquid, and fill up with clean _hot_ water, and boil for one hour and a half longer; then take out all the pork, and lay it aside. Take out also one-half of the beans from the other kettles, placing them aside for breakfast next morning, and add to the remainder the liquor in which the pork was boiled. To each kettle add also two onions chopped or sliced, with plenty of black or red pepper, some salt, and a tablespoonful of vinegar. After fifteen minutes’ longer boiling, mash the beans with a wooden stick made for the purpose, and serve, with a slice of pork, in a separate dish. If onions are plenty, mince fine eight or ten of them, fry them in a pan with a little flour and fat, with half a pint hot water, and the same quantity of the liquor in which the pork was boiled. After cooking five minutes, add pepper, salt, and half a glass of vinegar, and pour over the slices of pork. BEANS FOR BREAKFAST. The beans left from the soup of the day before should be put in pans and warmed over the fire, care being taken to prevent them from scorching. In the meanwhile a few onions--say three or four--should be chopped fine and slightly fried, and then strewed over the beans, with pepper and salt, and a tablespoonful of vinegar. In this way they make a first-rate dish for breakfast or supper with bread and coffee. TO BOIL HOMINY. Whatever be the size of the kettle, fill it half full of hominy, covering it with water so as nearly to fill it to the top; throw in a handful of salt, and boil it, over a _very moderate_ fire, for at _least_ an hour, stirring it constantly to prevent scorching. TO FRY HOMINY. Should you have too much of it boiled for one meal, place the balance in shallow dishes--mess pans being the handiest--and let it grow cold. When it is to be used, cut it into slices about half an inch thick and three inches long; have your fat as hot as fire can make it; then slip your slices into it, and fry it until it obtains a golden brown color on both sides. When you take it out, lay it on cloths, and let the fat drain off; and, when serving, sprinkle a little salt over it. BEEF STEW.