Kirmess cook book

BOSTON BAKED BEANS. Boston Cooking School Cook Book. Pick over one quart pea beans, cover with cold water, and soak overnight. In morning 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. Beans thus tested must, of course, be thrown away. Drain beans, throwing bean water out of doors, not in sink. Scald rind of one-half pound fat salt pork, scrape, remove one-fourth inch slice and put in bottom of bean-pot. Cut through rind of remaining pork every one-half inch, making cuts one inch deep. Put beans in pot and bury pork in beans, leaving rind exposed. Mix one tablespoon salt, one tablespoon molasses and three tablespoons sugar ; add one cup boiling water, and pour over beans, then add enough more boiling water to cover beans. Cover bean-pot, put in oven, and bake slowly six or eight hours, uncovering the last hour of cooking, that rind may become brown and crisp. Add water as needed. Many feel sure that by adding with seasonings, onehalf tablespoon mustard, that beans are more easily digested. If pork mixed with lean is preferred, use less salt. The fine reputation which Boston baked beans have gained has been attributed to the earthen bean-pot with small top and bulging sides, in which they are supposed to be cookd. Equally good beans have often been eaten where a five-pound lard pail was substituted for the broken bean-pot. Yellow-eyed beans are very good when baked. BOSTON BAKED BEANS. Marion Harland, Soak a quart of beans in cold water all night. In tlie morning soak them for two hours in warm water. Drain, put into a pot with enough water to cover them, and bring them slowly to a boil. When they are tender, turn them into a deep bake dish ; first pouring off the surplus water. Cut gashes in a half-pound piece of parboiled salt pork, and place this in the center of the dish. To a pint of the water in which the beans were boiled add a gill of molasses and a saltspoonful of French mustard. Mix well, and pour this over the beans and pork. Cover the dish and bake in a steady oven for six hours. BAKED BEANS WITH TOMATO SAUCE. Marion Harland. Soak white beans overnight in cold water, and in the morning put over the fire in boiling water, slightly salted. Cook until tender. Drain and put into a deep dish. Cover with a tomato sauce, made by cooking together a tablespoonful, each, of butter and flour until they bubble, and then pouring upon them a cupful of strained tomato liquor. Season to taste, and rather highly, unless you have previously added salt and pepper to the beans, and cook gently until quite dry. Turn into a bowl wet with hot water, press down firmly and reverse the bowl upon a hot platter. Cover the mound with grated cheese, brush all over with beaten white of egg, sift grated cheese upon the egg, and set upon the top grating of your oven to color slightly. MASHED TURNIPS.