50. Baked Corn. — Cut the grains of one dozen ears of corn down the middle and scrape. Add one cup boiling milk, salt✪ Baked Corn to taste. Put in buttered baking dish, dot over small bits of 62 THE PHYSICAL CULTURE COOK BOOK. butter and bake in moderate oven three-quar- ters of an hour. 51. Stewed Corn. — Cut the kernels through the center, and scrape contents from the ear. Stew in milk about eight minutes. Add but- ter and salt, and serve. 52. Succotash. — Boil one quart lima beans about forty-five minutes ; cut down the grains of one dozen ears of corn, and scrape. Add to the beans, season with salt and butter. If too dry add a little milk. Cook fifteen min- utes after adding the corn. 53. Roast Corn. — Turn back husks and pick off the silk. Re-cover with the husks and roast in the hot ashes of a wood fire. 54. Boston Baked Beans. — Pick over one quart little white beans and soak over night1 in six quarts cold water. In the morn- ing, drain and put on to cook in enough cold water to cover well, and add one-half pound salt pork. Let come to a boil, and boil two hours. Then put the beans and pork into a bean-pot, with two teaspoonfuls molasses✪ Boston Baked Beans, and fill the pot with some of the water the beans boiled in. Bake in a slow oven all day, or at least ten hours, adding boiling water as they THE PHYSICAL CULTURE COOK BOOK. 63 dry out', until the last two hours. Corned beef may be used instead of pork, in which case add salt. 55. Baked Beans (2), without meat. — Soak one quart small white beans over night, drain and boil two hours; then add one cup milk or cream, two tablespoonfuls butter, two table- spoonfuls molasses or brown sugar, one tea- spoonful sa✪ Baked Beanslt, turn into a bean pot or baking dish, and bake in a slow oven six hours, add- ing water occasionally if necessary. 56. Bean Fricasseed. — Soak one-half pint beans two hours, and cook slowly for five or six hours ; then put one-half ounce butter in frying pan, and brown two slices of onion. Dredge in a little flour, about one tablespoon- ful, and stir. Add one-half pint milk or soup stock, gradually stirring to prevent lumping. Season with salt and add the beans, drained. Simmer five minutes, squeeze in a little lemon juice — just a few drops✪ Bean Fricasseed — and serve. 57. Mashed Beans. — Soak one pint white beans over night in cold water. Boil six hours, mash through a cullender, and season with a good lump of butter and salt✪ Mashed Beans. 58. Lima Beans. — Boil forty minutes to one 64 THE PHYSICAL CULTURE COOK BOOK, hour in salted boiling water, season with but- ter. 59. String Beans. — Wash, string carefully and boil twenty to forty minutes, according to size. Butter beans, if large, may require one hour. Add butter when served. 60. Green Peas. — Shell and boil the pods in a little water, keeping the pot covered. Drain and cook the peas in this water about fifteen minutes. Season with butter and salt. If the peas are bought in the city markets, a little sugar may be added to the seasoning.

AI-modernized reading of the original text

50. Baked Corn. — Cut the grains of one dozen ears of corn down the middle and scrape. Add one cup boiling milk, salt to taste. Put in buttered baking dish, dot over small bits of butter and bake in moderate oven three-quarters of an hour. 51. Stewed Corn. — Cut the kernels through the center, and scrape contents from the ear. Stew in milk about eight minutes. Add butter and salt, and serve. 52. Succotash. — Boil one quart lima beans about forty-five minutes ; cut down the grains of one dozen ears of corn, and scrape. Add to the beans, season with salt and butter. If too dry add a little milk. Cook fifteen minutes after adding the corn. 53. Roast Corn. — Turn back husks and pick off the silk. Re-cover with the husks and roast in the hot ashes of a wood fire. 54. Boston Baked Beans. — Pick over one quart little white beans and soak over night in six quarts cold water. In the morning, drain and put on to cook in enough cold water to cover well, and add one-half pound salt pork. Let come to a boil, and boil two hours. Then put the beans and pork into a bean-pot, with two teaspoonfuls molasses, and fill the pot with some of the water the beans boiled in. Bake in a slow oven all day, or at least ten hours, adding boiling water as they dry out, until the last two hours. Corned beef may be used instead of pork, in which case add salt. 55. Baked Beans (2), without meat. — Soak one quart small white beans over night, drain and boil two hours; then add one cup milk or cream, two tablespoonfuls butter, two tablespoonfuls molasses or brown sugar, one teaspoonful salt, turn into a bean pot or baking dish, and bake in a slow oven six hours, adding water occasionally if necessary. 56. Bean Fricasseed. — Soak one-half pint beans two hours, and cook slowly for five or six hours ; then put one-half ounce butter in frying pan, and brown two slices of onion. Dredge in a little flour, about one tablespoonful, and stir. Add one-half pint milk or soup stock, gradually stirring to prevent lumping. Season with salt and add the beans, drained. Simmer five minutes, squeeze in a little lemon juice — just a few drops — and serve. 57. Mashed Beans. — Soak one pint white beans over night in cold water. Boil six hours, mash through a cullender, and season with a good lump of butter and salt. 58. Lima Beans. — Boil forty minutes to one hour in salted boiling water, season with butter. 59. String Beans. — Wash, string carefully and boil twenty to forty minutes, according to size. Butter beans, if large, may require one hour. Add butter when served. 60. Green Peas. — Shell and boil the pods in a little water, keeping the pot covered. Drain and cook the peas in this water about fifteen minutes. Season with butter and salt. If the peas are bought in the city markets, a little sugar may be added to the seasoning.

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Baked CornBoston Baked BeansBaked Beans (2), without meatBaked BeansBean FricasseedMashed Beans

Physical culture cook book