3 quarts baked beans 3 quarts milk or 3 quarts strained tomato 3/4 cup drippings 1 quart grated cheese 6 tablespoons cornstarch

2 teaspoons salt 1 teaspoon paprika 1/2 teaspoon pepper 1/2 cup made mustard or 1 cup chopped mustard pickle

Put beans through fine meat chopper. Melt drippings, add cornstarch which has been mixed with paprika, salt, and pepper; stir until smooth. Add hot milk, stir until smooth; add bean pulp, cheese, and mustard. Cook about thirty minutes in double boiler. If too thick, add more milk or tomato juice. Stewed red kidney beans may be used instead of Boston Baked Beans.