Look over beans and soak in soft cold water over night. The next day
pour off water, add fresh and slowly heat until the skins loosen. Chop the pork
finely and put a layer of it in the bean crock, then a layer of beans; continue thus
until the pot is full. Mix the other ingredients with the boiling water and pour
over the beans, add more boiling water to just cover the beans, Put lid on pot
and bake from 7 to 8 hours. Remove lid during the last hour to reduce the
gravy and brown the beans. Serve in a hot dish with Boston brown bread (see
chapter on Breads).
The pork, if finely chopped, is more easily digested, but many people prefer
to leave it whole. A slice only is put at the bottom of the pot to prevent beans
from burning. The rind of the rest is scored and the whole buried in the beans
with the rind showing. Serve the pork in the centre of dish with the beans
around it.
SALADS 29
CHAPTER IX.
SALADS
Materials Used in Salads.
(a.) Uncooked Vegetables. Lettuce, endive, cucumber, tomato, cress, water-
cress, cabbage, radishes, onions, celery, chives, small red and green peppers,
olives.
(b.) Cooked Vegetables. Potatoes, cauliflower, carrots, peas, beans, beets.
(c.) Meats, Fish, etc. Cooked meat, fish, fowl and game, Bor daa lobster,
crab, hard boiled eggs, cottage or Canadian cheese.
(d.) Fruits and Nuts. Uncooked apples, bananas, pineapple, orange, grape
fruit, peaches, grapes, cocoanut, peanuts, walnuts, almonds, pecans. Canned
peaches and pineapple, prunes and dates may be used in winter.
Salads may be made of the above materials in various combinations. A salad
which is to take the place of a meat course should include one of the following:
cooked meat, fish, game, eggs, cheese, nuts or dates.
Food value. Green salads are valuable on account of the mineral salts they
contain, chiefly potash, which help to keep the blood pure. They are good
for those suffering from eczema, acidity of the blood and gravel. Salads also
stimulate the appetite, and form a bulk in the intestines and thus help to prevent
- constipation. The food value of salads is increaded when a dressing is added,
also cheese, nuts, meat, fish, game or eggs.
Preparation of Salads.
The greens for a salad should be thoroughly washed and soaked for half an
hour in salted water. Then shake the water from the greens and dry in a clean
cloth, taking care not to bruise them, They may be placed in a basket and hung
in a draught to dry.
Lettuce grown under glass requires careful treatment to prevent wilting. To
keep such lettuce sprinkle with water and make airtight in a preserve jar. Keep
it in a cool place. The leaves should be torn into pieces for a salad or cut finely
with a sharp knife to prevent bruising.
Raddish. Remove roots and leaves; wash and soak in cold water. For
decorating, score peel in four leaves, loosen peel slightly with sharp knife.
Tomatoes and cucumber should have the skin removed for a salad.
Cooked vegetables, meat, game and fish should be cut in neat, small pieces
before being added to a salad.
Cheese may be grated, or after grating may be mixed with a little butter or
salad dressing and be made up into balls.
Nuts are chopped coarsely. Fruits are pared and sliced.
Mixing. Arrange the ingredients of a salad in layers until all are used. A
green salad should not have a dressing added to it until it is served, if added
earlier the salad becomes sodden. The flavour of all savoury salads is improved
by the suggestion of onion. The salad dish should be rubbed with a cut onion or
a little finely scraped onion may be added to the salad. Chives finely chopped
are excellent. The flavour of all fruit salads is improved by the addition of a
few drops of lemon juice.
30 GIRLS’ HOME MANUAL
Salad Decoration.
Page 17
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Look over beans and soak in soft cold water over night. The next day pour off water, add fresh and slowly heat until the skins loosen. Chop the pork finely and put a layer of it in the bean crock, then a layer of beans; continue thus until the pot is full. Mix the other ingredients with the boiling water and pour over the beans, add more boiling water to just cover the beans, Put lid on pot and bake from 7 to 8 hours. Remove lid during the last hour to reduce the
gravy and brown the beans. Serve in a hot dish with Boston brown bread (see chapter on Breads).
The pork, if finely chopped, is more easily digested, but many people prefer to leave it whole. A slice only is put at the bottom of the pot to prevent beans from burning. The rind of the rest is scored and the whole buried in the beans
with the rind showing. Serve the pork in the centre of dish with the beans around it.
SALADS 29
SALADS Materials Used in Salads.
(a.) Uncooked Vegetables. Lettuce, endive, cucumber, tomato, cress, watercress, cabbage, radishes, onions, celery, chives, small red and green peppers, olives.
(b.) Cooked Vegetables. Potatoes, cauliflower, carrots, peas, beans, beets.
(c.) Meats, Fish, etc. Cooked meat, fish, fowl and game, lobster, crab, hard boiled eggs, cottage or Canadian cheese.
(d.) Fruits and Nuts. Uncooked apples, bananas, pineapple, orange, grape fruit, peaches, grapes, cocoanut, peanuts, walnuts, almonds, pecans. Canned peaches and pineapple, prunes and dates may be used in winter.
Salads may be made of the above materials in various combinations. A salad which is to take the place of a meat course should include one of the following: cooked meat, fish, game, eggs, cheese, nuts or dates.
Food value. Green salads are valuable on account of the mineral salts they contain, chiefly potash, which help to keep the blood pure. They are good for those suffering from eczema, acidity of the blood and gravel. Salads also stimulate the appetite, and form a bulk in the intestines and thus help to prevent - constipation. The food value of salads is increaded when a dressing is added, also cheese, nuts, meat, fish, game or eggs.
Preparation of Salads.
The greens for a salad should be thoroughly washed and soaked for half an hour in salted water. Then shake the water from the greens and dry in a clean cloth, taking care not to bruise them, They may be placed in a basket and hung in a draught to dry.
Lettuce grown under glass requires careful treatment to prevent wilting. To keep such lettuce sprinkle with water and make airtight in a preserve jar. Keep it in a cool place. The leaves should be torn into pieces for a salad or cut finely with a sharp knife to prevent bruising.
Raddish. Remove roots and leaves; wash and soak in cold water. For decorating, score peel in four leaves, loosen peel slightly with sharp knife.
Tomatoes and cucumber should have the skin removed for a salad.
Cooked vegetables, meat, game and fish should be cut in neat, small pieces before being added to a salad.
Cheese may be grated, or after grating may be mixed with a little butter or salad dressing and be made up into balls.
Nuts are chopped coarsely. Fruits are pared and sliced.
Mixing. Arrange the ingredients of a salad in layers until all are used. A green salad should not have a dressing added to it until it is served, if added earlier the salad becomes sodden. The flavour of all savoury salads is improved by the suggestion of onion. The salad dish should be rubbed with a cut onion or a little finely scraped onion may be added to the salad. Chives finely chopped are excellent. The flavour of all fruit salads is improved by the addition of a few drops of lemon juice.
Salad Decoration.