Soak gelatin in cold water for 5 minutes. Place over hot water until dissolved. Combine all ingredients. Mix well.
_To serve immediately._ Place in a loaf pan of desired size. Garnish with sliced hard-cooked eggs. Chill until firm, slice, and serve on crisp salad greens.
_To freeze._ Place in loaf pans or freezer containers. Chill until firm. Cover with lids or wrap in freezer packaging material. Seal and freeze.
_To prepare for serving._ Thaw, without unwrapping, in the refrigerator. Garnish with sliced hard-cooked eggs, slice, and serve on crisp salad greens.
_Menu suggestion._ Serve with buttered lima beans and sliced tomatoes, and apple pie a la mode for dessert.
Cooked dry beans freeze especially well. Because freezing, like cooking, softens beans somewhat, cook them until barely tender for the best quality frozen product.
2¼ quarts (4 pounds) dry beans, Great Northern or pea 4 quarts boiling water ¾ pound salt pork, sliced ¼ teaspoon red pepper 1 cup brown sugar, well packed 3½ teaspoons powdered dry mustard 2 tablespoons salt 1 cup chopped onion 1 cup molasses
Add beans to boiling water and boil 2 minutes. Remove from heat and soak in the hot water 1 hour. Or if more convenient, soak overnight after the 2-minute boil.
Drain beans and heat the drained liquid. Place beans in beanpots or other covered baking dishes with a slice of salt pork in the center of each. Top with slices of salt pork.
Combine seasonings, onion, and molasses and pour over beans. Add hot bean liquid. Additional water may be needed as the beans bake.
_To serve immediately._ Cover and bake at 300° F. (slow oven) for 6 hours or until the beans are tender.
_To freeze._ Bake the beans covered at 300° F. (slow oven) for 5 hours or until nearly done. Cool quickly. Pack in freezer containers, leaving head space (p. 4). Seal and freeze immediately.
_To prepare for serving._ Add a small amount of water to the beans and reheat in a saucepan over low heat, stirring frequently to prevent sticking. Or reheat in the top of a double boiler. Or bake at 400° F. (hot oven) until beans are heated through, about 45 minutes for pints, 1 hour for quarts.
_Menu suggestion._ Serve with coleslaw, brown bread, and lemon sponge pudding.