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Elizabeth O. Hiller
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Pick over and wash two cups white beans; cover with two quarts cold water and let soak overnight; drain and place them in a stew-pan, cover with two quarts cold water, add one small carrot cut in quarters, one medium-sized onion cut in half, two sprays parsley and one-quarter pound of lean salt pork, one-half tablespoon salt; cover and cook slowly until beans are tender (about two hours).
...Then remove to Dutch oven or casserole; rinse dripping pan with a little boiling water, pour over meat and surround with two cups stewed and strained tomato pulp, one onion thinly sliced, one green pepper shredded (after removing seeds and veins), two sprays parsley, the half of a small bay leaf and two tablespoons Worcestershire sauce.
...Pass through the meat grinder twice; add the marrow taken from bone, one tablespoon green pepper finely chopped, one tablespoon onion finely chopped, season well with salt and the beaten yolks of two eggs or one whole egg slightly beaten; add one-half cup of soft bread crumbs that have been soaked in cold water thirty minutes and wrung dry in a double cheese cloth.
...Process: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, stirring constantly; turn on a floured board, knead slightly, then roll out to one-half inch thickness; place berries in center mixed with one-half teaspoon salt and two tablespoons sugar; fold dough over, pinch the edges together to form a large ball; lift carefully into a well-greased, two-quart pail, cover closely and steam one and one-half hours.
...Serve with a dressing made of yolks of two eggs slightly beaten; add one-fourth cup each of hot water and hot vinegar, slowly beating constantly, four tablespoons butter, a few drops onion juice, one-half teaspoon salt, and sift in one-half teaspoon ground mustard and one-eighth teaspoon pepper.
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