Strip off the outer leaves, and cut the stocks close to the bottom. Wash well, and let
tnem lie two or three hours in cold water. Put them in a pot of boiling water, the stock-
ends uppermost, with an inverted plate upon them to keep them down. They must boil
steadily from two to three hours, or until very tender ; take care to replenish the pot with
additional boiling water as it is wanted. When tender all through, drain them, and pla .:e
whole on a napkin; serve with drawn butter. In eating them take off the leaves «y.e
by one, dip the large end in the drawn butter, and eat only the soft, pulpy part.
197
HOME DISSERTATIONS.
BOSTON BAKED BEANS.
" For many generations this has been New England's Sunday dish. The little bean-pots bustling to the
bakery Saturday evening and returning the next day in quietness and solemnity for the Sunday dinner, have
become a part of history. So many associations cluster around this little crock, that even were its place sup-
plied by a new invention better adapted to the purpose, we could not abandon it. But there is nothing better,
nor so good. It is broad and low, the mouth about two-thirds the diameter of the crock, but wide enough to
admit the piece of pork, put in endwise, then turned. It is easily covered, which is a great advantage, as it is
highly important to prevent the escape of the steam and to preserve the flavor of the beans."
First obtain a Boston bean-pot and some small white beans ; the small beans are the
jbest. Pick over and wash a quart of beans, pour over them a quart of tepid water, and let
Jthem soak all night ; in the morning take them out of the water, and put them in a kettle
jwith two quarts of water, and boil half or three-quarters of an hour, or until the skin
begins to crack ; skim them out of the water, and put them in the " bean-pot" ; score a
pound of salt pork, part fat and part lean, in small squares, and put it in the centre of the
beans, sinking it to the rind ; pour a quart of hot water over it, add one and a half table-
spoons of molass✪ Boston Baked Beanses, cover the pot, and bake slowly three hours.
LIMA BEANS.
Put one quart of shelled beans into a pan of cold water, and let them remain an hour ;
put them in boiling water, more than enough to cover them ; when tender pour off
the water ; add two ounces of butter and half a gill of cream ; season with pepper and
salt ; let them simmer a moment, then serve. All shell beans may be cooked in this way-
STRING BEANS.
With a sharp knife snip off the ends into small pieces about an inch long, removing the
strings as you break them. Boil them until tender in plain salt and water. When tender
remove with a skimmer, and season with a li✪ Lima Beansttle butter, salt and pepper ; or, after they are
drained, return to the saucepan, add a little sweet cream or milk, and heat to boiling.
BOILED BEETS.
Page 114 · 2 recipe records on this page
Presented as published in 1891. 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
Strip off the outer leaves, and cut the stocks close to the bottom. Wash well, and let tnem lie two or three hours in cold water. Put them in a pot of boiling water, the stockends uppermost, with an inverted plate upon them to keep them down. They must boil steadily from two to three hours, or until very tender ; take care to replenish the pot with additional boiling water as it is wanted. When tender all through, drain them, and place whole on a napkin; serve with drawn butter. In eating them take off the leaves «y.e by one, dip the large end in the drawn butter, and eat only the soft, pulpy part.
BOSTON BAKED BEANS.
" For many generations this has been New England's Sunday dish. The little bean-pots bustling to the bakery Saturday evening and returning the next day in quietness and solemnity for the Sunday dinner, have become a part of history. So many associations cluster around this little crock, that even were its place supplied by a new invention better adapted to the purpose, we could not abandon it. But there is nothing better, nor so good. It is broad and low, the mouth about two-thirds the diameter of the crock, but wide enough to admit the piece of pork, put in endwise, then turned. It is easily covered, which is a great advantage, as it is highly important to prevent the escape of the steam and to preserve the flavor of the beans."
First obtain a Boston bean-pot and some small white beans ; the small beans are the jbest. Pick over and wash a quart of beans, pour over them a quart of tepid water, and let Jthem soak all night ; in the morning take them out of the water, and put them in a kettle jwith two quarts of water, and boil half or three-quarters of an hour, or until the skin begins to crack ; skim them out of the water, and put them in the " bean-pot" ; score a pound of salt pork, part fat and part lean, in small squares, and put it in the centre of the beans, sinking it to the rind ; pour a quart of hot water over it, add one and a half tablespoons of molasses, cover the pot, and bake slowly three hours.
LIMA BEANS.
Put one quart of shelled beans into a pan of cold water, and let them remain an hour ; put them in boiling water, more than enough to cover them ; when tender pour off the water ; add two ounces of butter and half a gill of cream ; season with pepper and salt ; let them simmer a moment, then serve. All shell beans may be cooked in this way-
STRING BEANS.
With a sharp knife snip off the ends into small pieces about an inch long, removing the strings as you break them. Boil them until tender in plain salt and water. When tender remove with a skimmer, and season with a little butter, salt and pepper ; or, after they are drained, return to the saucepan, add a little sweet cream or milk, and heat to boiling.
BOILED BEETS.
Records on this page
Boston Baked BeansLima Beans