Boston Cooking-School cook book

Pick over beans, cover with cold water, and soak overnight. Drain, cover with fresh water, heat slowly (keeping water below boiling point), and cook until skins will burst, — which is best determined by taking a few beans on the tip of a spoon and blowing on them, when skins will burst if sufficiently cooked. Drain beans. Scald pork and scrape, remove 14-inch slice, and put in bottom of bean pot. Cut through rind of remaining pork every half-inch, making cuts 1 inch deep. Put béans in pot and bury pork in beans, leaving rind exposed. Mix salt, molasses, and sugar, add 1 cup boiling water and pour over beans; then add enough more boiling water to cover beans. Cover bean pot and bake 6 to 8 hours in slow oven (250° F.), uncovering the last hour of cooking, that rind may become brown and crisp. Add water as needed. If pork mixed with lean is preferred, use less salt. Baked Kidney Beans. Cook like Boston Baked Beans. Baked Beans, New York Style. Omit molasses. Bake in shallow pan. Arrange slices of salt pork over top. Do not add water during last hour of cooking. BEANS BRETONNE 11% cups pea beans 1 onion, finely chopped 1 cup stewed and strained tomatoes 2 cloves garlic, finely chopped 1 cup Veal or Chicken Stock (p. 151) V4 cup butter 6 pimientos, rubbed through sieve 2 teaspoons salt Soak beans overnight in cold water, drain, and parboil until soft. Put in baking dish or bean pot, add other ingredients, cover, and cook in slow oven (250° F.) until beans have nearly absorbed sauce. LIMA BEANS, FERMIERE 2 cups dried Lima beans 2-inch cube fat salt pork V teaspoon salt cut in small pieces 1% teaspoon pepper ¥ cup carrot, in 14-inch cubes 1 small onion, thinly sliced 2 tablespoons butter Soak beans overnight in cold water to cover. Drain, put in casserole. Add salt and pepper. Try out fat, strain, and cook onion and carrot in fat, stirring constantly until brown. Add to beans. Dot over with butter. Add water to half height of beans. Cover and cook in slow oven (300° F.) until beans are soft. LENTIL AND LIMA BEAN CROQUETTES Y cup dried lentils 1% cup stale bread crumbs 4 cup dried Lima beans 1 egg, slightly beaten % small onion Salt and pepper 1 stalk celery 1 tablespoon butter 3 slices carrot 1 tablespoon flour 1 sprig parsley ¥ cup hot cream Tomato Sauce (p. 198) Soak lentils and beans overnight in cold water to cover. Drain, add 3 pints water, onion, celery, carrot, and parsley. Cook until lentils are soft, remove seasonings, drain, and rub through sieve. To pulp add crumbs, egg, salt, and pepper to taste. Melt butter, add flour, and cream gradually. Combine mixtures and cool. Stir until thick and smooth. Shape, crumb, fry, and drain (p. 397). DRIED LIMA BEANS Cover 1 cup dried beans with boiling water and cook 1 hour. Drain, cover again with boiling water, and cook until tender. Drain, season with salt and pepper. Add 14 cup cream or top milk and 1 tablespoon butter. Reheat. Sprinkle with finely cut parsley and pimiento dice. BEETS Select beets with fresh leaves. One pound serves 5. Cook whole in boiling water, with or without salt. Young beets require 30 to 45 minutes, older ones 1 to 4 hours. Very old, woody beets will never .cook tender. Drain, put in cold water, and rub off skins. Serve whole, quartered, or sliced, with butter. Sugared Beets. Cut 4 hot, boiled beets in thin slices, add 3 tablespoons butter, 114 tablespoons sugar, and 14 teaspoon salt. Reheat. Pickled Beets. - Slice cold, boiled beets and cover with vinegar. BEETS, SOUR SAUCE Cooked beets, cubed V4 cup vinegar 2 tablespoons butter Yq cup cream 2 tablespoons flour 1 teaspoon sugar 14 cup water, in which beets Y teaspoon salt were cooked Few grains pepper Melt butter, add flour, and pour on beet water. Add other ingredients and reheat beets in sauce. HARVARD BEETS