If pork is disliked, it may be omitted ; more salt must
then be used, together with a third of a cupful of butter ;
or half a pound of fat and lean corned beef may be
substituted.
BOSTON BAKED BEANS, NO. 2.
This recipe has been used most successfully for many
years, and the work is quickly done.
Do not soak the beans over night. Place a quart of
pea beans over the fire, cover them with cold water,
and slowly bring the water to a boil ; then set the kettle
where the beans will just bubble, but will at no time boil
hard. When they have cooked in this way for fifteen
minutes, add a four-inch square of salt pork to the kettle,
and simmer gently with the beans until they may be
pierced with a pin, but are not at all broken ; then turn
the beans into a colander to drain. Place together in a
coffee-cup two large table-spoonfuls of molasses, a tea-
spoonful of salt and a-fourth of a tea-spoonful of pepper,
and fill the cup \yith some of the hot water in which the
beans were boiled. Place the. beans in the bean-pot, turn
over them the cupful of seasoning, and stir well until
thoroughly mixed. Cut the rind of the pork in small
squares, sink the meat in the beans, leaving only the rind
exposed ; add more bean water until the rind is covered✪ Boston Baked Beans, No. 2,
and bake two hours, raising the pork during the last three-
quarters of an hour, to brown and crisp the top. More
baking may be allowed if there is time for it before serv-
ME A TS. 1 99
ing ; but excellent baked beans have for many years been
prepared in this way in the writer's household, and never
with more than two hours' baking.
BACON.
This is cured the same as ham. It may be boiled ; or
it may be cut in thin slices and fried or broiled crisp. It
is also cooked with liver.
LARD.
Housekeepers who would have really fine lard should
prepare it at home, as that purchased at the stores is
almost invariably close and tough and good results can-
not be expected from its use. Particularly in making
pie-crust will poor lard assert itself, for the crust can
never be flaky if the lard is tough. Cut the lard-fat into
small pieces, removing all flesh and membrane. Put
enough water in a kettle to cover the bottom, and lay in
the fat. The water will prevent the lard burning and
will all have evaporated by the time the lard has melted.
Boil gently until the " scraps" settle, stirring often.
The " leaf " produces the finest lard, and should never
be put in with the inferior fat.
The fat from the small intestines and the pieces not
fit for salting should be laid in lukewarm water for
twenty-four hours and should be melted by itself. Set it
away to freeze, and the strong flavor will soon be gone.
These minute directions are, of course, more especially
intended for the benefit of country housewives.
POULTRY AND GAME.
The flesh of poultry and game has less red blood than
the flesh of animals and is drver and not marbled with
200 THE PA TTERN COOK-BOOK.
fat. Game has a strong odor and flavor that is mistaken
by many to be an indication that the meat is tainted.
Whitefleshed game should be well cooked, while that
which has dark flesh should be served rare.
TO CHOOSE POULTRY AND GAME.
Page 85 · 1 recipe record on this page
Presented as published in 1890. 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
If pork is disliked, it may be omitted ; more salt must then be used, together with a third of a cupful of butter ; or half a pound of fat and lean corned beef may be substituted.
BOSTON BAKED BEANS, NO. 2.
This recipe has been used most successfully for many years, and the work is quickly done.
Do not soak the beans over night. Place a quart of pea beans over the fire, cover them with cold water, and slowly bring the water to a boil ; then set the kettle where the beans will just bubble, but will at no time boil hard. When they have cooked in this way for fifteen minutes, add a four-inch square of salt pork to the kettle, and simmer gently with the beans until they may be pierced with a pin, but are not at all broken ; then turn the beans into a colander to drain. Place together in a coffee-cup two large table-spoonfuls of molasses, a teaspoonful of salt and a-fourth of a tea-spoonful of pepper, and fill the cup with some of the hot water in which the beans were boiled. Place the beans in the bean-pot, turn over them the cupful of seasoning, and stir well until thoroughly mixed. Cut the rind of the pork in small squares, sink the meat in the beans, leaving only the rind exposed ; add more bean water until the rind is covered, and bake two hours, raising the pork during the last threequarters of an hour, to brown and crisp the top. More baking may be allowed if there is time for it before serv-
ing ; but excellent baked beans have for many years been prepared in this way in the writer's household, and never with more than two hours' baking.
BACON.
This is cured the same as ham. It may be boiled ; or it may be cut in thin slices and fried or broiled crisp. It is also cooked with liver.
LARD.
Housekeepers who would have really fine lard should prepare it at home, as that purchased at the stores is almost invariably close and tough and good results cannot be expected from its use. Particularly in making pie-crust will poor lard assert itself, for the crust can never be flaky if the lard is tough. Cut the lard-fat into small pieces, removing all flesh and membrane. Put enough water in a kettle to cover the bottom, and lay in the fat. The water will prevent the lard burning and will all have evaporated by the time the lard has melted. Boil gently until the " scraps" settle, stirring often.
The " leaf " produces the finest lard, and should never be put in with the inferior fat.
The fat from the small intestines and the pieces not fit for salting should be laid in lukewarm water for twenty-four hours and should be melted by itself. Set it away to freeze, and the strong flavor will soon be gone. These minute directions are, of course, more especially intended for the benefit of country housewives.
POULTRY AND GAME.
The flesh of poultry and game has less red blood than the flesh of animals and is drver and not marbled with
fat. Game has a strong odor and flavor that is mistaken by many to be an indication that the meat is tainted. Whitefleshed game should be well cooked, while that which has dark flesh should be served rare.
TO CHOOSE POULTRY AND GAME.
Records on this page
Boston Baked Beans, No. 2