9. Baked beans. — A nitrogenous vegetable and a meat substi- tute. A dish known in old days in New England, baked to perfection in the old brick oven. Baked beans seem diffi- cult of digestion for some people. The mustard is supposed to be helpful, and adds something to the flavor. If the mo- lasses is omitted, or but a small amount used, and if butter takes the place of pork or suet, the beans seem more digestible. In different parts of New England the dish is varied. Some people prefer rather dry baked beans, others wish them moist and very sweet. Utensils. — A kettle. A covered bean pot. Ingredients^. — 1 quart of white beans. 1 teaspoonful of soda, i lb. salt pork or more, or 4 tablespoonfuls of beef fat or butter sub- stitute. Molasses, from two tQ«blespoonfuls to i cup, or none. 1 teaspoonfid of mustard✪ Baked Beans. Method. — Wash, and soak the beans in cold water over night. Pour off any water that remains. Put the beans into the kettle, cover with cold water, add the soda, and cook gently until the beans are slightly softened. The soda aids the soften- ing. Pour off the water again, and put the beans into the pot. Mix the molasses and mustard with a pint of water, and pour this over the beans, adding more water if the beans are not covered. Place the pork or other fat upon the beans, and cover the pot. If fat other than pork is used, salt must be added to the beans. The beans should bake slowly, for from 6 to 8 hours, and even longer in a very slow oven. A stove of the type shown in Fig. 17 is good^'for this purpose. They Laboratory management. — The last experiment is the only one not easily performed in the school kitchen. The process can begin perhaps on one day, and be finished the next. If there is some apparatus that cooks at a lo^ temperature, the practical difficulties may be overcome. VEGETABLES AND VEGETABLE COOKERY 123 can be baked in the ordinary gas oven, if only one burner is used, and that is turned very low. Vegetable, or ** cream '* soups. These are of two classes: the purees (porridge), or thick soups, with vegetable pulp as the thickening material, and the cream soups, which are somewhat thinner, the juices of some vegetable giving the flavor. Potato pur6e, or soup, is an example of the first ; cream of tomato of the second. The line is not sharply drawn between the two in many cook books. Milk is an important ingredient in these soups, so that they are sometimes known as milk soups. Butter and flour are used in both, — the flour in the pur^e " binds *' the mixture and makes it smoother; in the cream soup the flour is used for thickening as well. Dried beans, peas, or lentils make a delicious pur6e, the secret of success being long slow cooking in some low temperature appa- ratus. They are brought to perfection in the Atkinson Cooker. 10. Potato Pure6. Ingredients. Potato 1 cup Milk 1 quart Flour 1 tablespoonful Butter 1 tablespoonful Salt 2 teaspoonfuls Celery stalks, cut small 1 teaspoonful Onion, chopped 1 tablespoonful Pepper, Cayenne To taste✪ Potato Purée. Remarks. — If a thicker pur^e is desired, use more of the mashed potato. If celery salt is used, omit one teaspoonful of the salt. Less onion may be used, and the pepper omitted. Utensils. — Make the list yourself, after reading the direc- tions for mixing.

AI-modernized reading of the original text

9. Baked beans. — A nitrogenous vegetable and a meat substitute. A dish known in old days in New England, baked to perfection in the old brick oven. Baked beans seem difficult of digestion for some people. The mustard is supposed to be helpful, and adds something to the flavor. If the molasses is omitted, or but a small amount used, and if butter takes the place of pork or suet, the beans seem more digestible. In different parts of New England the dish is varied. Some people prefer rather dry baked beans, others wish them moist and very sweet. Utensils. — A kettle. A covered bean pot. Ingredients. — 1 quart of white beans. 1 teaspoonful of soda, i lb. salt pork or more, or 4 tablespoonfuls of beef fat or butter substitute. Molasses, from two tablespoonfuls to i cup, or none. 1 teaspoonfid of mustard. Method. — Wash, and soak the beans in cold water over night. Pour off any water that remains. Put the beans into the kettle, cover with cold water, add the soda, and cook gently until the beans are slightly softened. The soda aids the softening. Pour off the water again, and put the beans into the pot. Mix the molasses and mustard with a pint of water, and pour this over the beans, adding more water if the beans are not covered. Place the pork or other fat upon the beans, and cover the pot. If fat other than pork is used, salt must be added to the beans. The beans should bake slowly, for from 6 to 8 hours, and even longer in a very slow oven. A stove of the type shown in Fig. 17 is good for this purpose. They [illustration: Laboratory management.] The last experiment is the only one not easily performed in the school kitchen. The process can begin perhaps on one day, and be finished the next. If there is some apparatus that cooks at a low temperature, the practical difficulties may be overcome. can be baked in the ordinary gas oven, if only one burner is used, and that is turned very low. Vegetable, or ** cream '* soups. These are of two classes: the purees (porridge), or thick soups, with vegetable pulp as the thickening material, and the cream soups, which are somewhat thinner, the juices of some vegetable giving the flavor. Potato puree, or soup, is an example of the first ; cream of tomato of the second. The line is not sharply drawn between the two in many cook books. Milk is an important ingredient in these soups, so that they are sometimes known as milk soups. Butter and flour are used in both, — the flour in the puree " binds *' the mixture and makes it smoother; in the cream soup the flour is used for thickening as well. Dried beans, peas, or lentils make a delicious puree, the secret of success being long slow cooking in some low temperature apparatus. They are brought to perfection in the Atkinson Cooker. 10. Potato Puree. Ingredients. Potato 1 cup Milk 1 quart Flour 1 tablespoonful Butter 1 tablespoonful Salt 2 teaspoonfuls Celery stalks, cut small 1 teaspoonful Onion, chopped 1 tablespoonful Pepper, Cayenne To taste. Remarks. — If a thicker puree is desired, use more of the mashed potato. If celery salt is used, omit one teaspoonful of the salt. Less onion may be used, and the pepper omitted. Utensils. — Make the list yourself, after reading the directions for mixing.

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