One quart pea beans soaked in cold water over-night. In morning drain, cover with fresh water, heat slowly (keep water below boiling point), and cook until skins will burst. Drain beans. Take f pound fat salt pork, remove a slice and put in bottom of bean pot. Cut through the rind of remaining pork every ^ inch, making cuts 1 inch deep. Put beans in pot and bury pork in them, leaving rind exposed. Mix 1 tablespoon salt, 1 tablespoon molasses, 3 tablespoons sugar, 1 tablespoon mustard and 1 cup of boiling water✪ Boston Baked Beans, and pour over the beans. Then add enough more boiling water to cover the beans. Cover bean pot, put in oven and bake slowly 6 or 8 hours, uncovering the last hour of cooking. Add water as needed. Half an onion added improves the flavor. BOSTON BROWN BREAD (See Cereals.) OTHER NUTRITIOUS DISHES (See Eggs.) Pac* Eighty ,OOTS *o„.d be considered an important d.h in every household. If properly naade the, are easily » digested b, both old and yonng. Sonps are *v,ded mto two classes . Soup, vith Meat «o*.-Ch,efl, used as a stimulant and to give var.et, to a hqu.d d,et. Soups «UUui Meai S.o*.-These are most nntrHrons, as they are usually made wrth milk, flavored with vegetables. v 4. v -u+w To m..r So„p.-A„ow the »hite and shell of 1 egg '°— ^Jjf ^^tj^t^r If 'ovtf ttl!^, 'ou^sh to season soup more highly, add seasoning to stock before clearrng. ^„r Co.*, «o„,..-For brown soup ^- VZ-^t^d 'rrl ;uttt:l s^p f ra .oup, leaves of green spinach, pars e, or celery ^''\*^ '" \ «°„;Xs or red vegetable coloring. To few minutes before serving. To color soup red us 'l^^ » f^ ^ so For ^hite soup, use white g„e an amber color use grated carrot, bo.l it for i of =^ ''^ '. *! ;° P,,i„„ i„t„ beef soup a whole Vegetables and chicken, vea, or lamb. A dchcous flavor l^^^J^^ ,,, t„p, 3o'the layers onion with a dozen white cloves stuck into It. Peel the onion, o will not break apart in boiling. Strain out before serving. g>nttpB ilal>f WttI? ^^^"^ *tork PLAIN BROWN SOUP STOCK /7^ 6 pounds shin of beef 4 quarts cold water. Carrot \ Onion I Turnip Celery cup each, cut in cubes. * bay leaf. fi peppercorns. 4 cloves. 2 sprigs parsley. 1 tablespoon salt. Wipe beef with wet cloth and cut in inch -^-- j7-4°riSrau"n"d'co°ld wal^Tel'strd Put this with remaining \ of meat with bone and *>', '"to kett e^ temperature, cover and let simmer t'rfr \ srs. Ydd-v'-e^ftaS ^:^i^^^^^^^^^- ^^ -^ -' ^-•^'^- Psge Eighty one PURffy M . FUOUR Wore Bread and Better Bread BOUILLON ^^smmm§mmmms 3 pounds beef, lower part of round I pound of marrow bone, i pounds knuckle of veal. quarts water. Carrot ^ Turnip | Celery /' Onion J CONSOMME i cup each, cut in dice. 1 tablespoon salt, 6 peppercorns. 3 cloves. 2 sprigs thyme. 2 sprigs parsley. i bay leaf. lear. 1 pint beef broth. 1 tablespoon sago. BEEF PUREE 1 ^gg yolk. 2 .ounces raw beef. c- , ^ .ounces raw beef. / WINTER JULIENNE fiielery. I turnip. pint mixed vegetables. < carrot. 1 quart brown stock. 1 onion. 1^ cabbage. i teaspoon salt. i saltspoon peppercorns. P««e Eighty. two PURITY FLOUR More Bread and Better Bread SUMMER JULIENNE To 1 quart Consomme add i cup each cooked peas, string beans, asparagus tips, and onion cut in rings, salt and pepper if needed. Heat to boiling point and serve.

AI-modernized reading of the original text

One quart pea beans soaked in cold water over-night. In morning drain, cover with fresh water, heat slowly (keep water below boiling point), and cook until skins will burst. Drain beans. Take f pound fat salt pork, remove a slice and put in bottom of bean pot. Cut through the rind of remaining pork every ^ inch, making cuts 1 inch deep. Put beans in pot and bury pork in them, leaving rind exposed. Mix 1 tablespoon salt, 1 tablespoon molasses, 3 tablespoons sugar, 1 tablespoon mustard and 1 cup of boiling water, and pour over the beans. Then add enough more boiling water to cover the beans. Cover bean pot, put in oven and bake slowly 6 or 8 hours, uncovering the last hour of cooking. Add water as needed. Half an onion added improves the flavor. (See Cereals.) OTHER NUTRITIOUS DISHES (See Eggs.) Page Eighty Roots should be considered an important dish in every household. If properly made they are easily digested by both old and young. Soups are divided into two classes. Soups with Meat Stock.—Chiefly used as a stimulant and to give variety to a liquid diet. Soups without Meat Stock.—These are most nutritious, as they are usually made with milk, flavored with vegetables. To clear Soup.—Allow the white and shell of 1 egg to 'enough to season soup more highly, add seasoning to stock before clearing. ^To Color Soup.—For brown soup, use browned flour and beef stock. For a soup, leaves of green spinach, parsley, or celery may be used, or red vegetable coloring. To color soup red use a few drops of vegetable coloring a few minutes before serving. To color soup amber use grated carrot, boil it for a few minutes in the soup. To put into beef soup a whole Vegetables and chicken, veal, or lamb. A delicious flavor is obtained by putting into the layers onion with a dozen white cloves stuck into it. Peel the onion, so will not break apart in boiling. Strain out before serving.g. [illustration: Purity Flour white Wheat stock] PLAIN BROWN SOUP STOCK /7^ 6 pounds shin of beef 4 quarts cold water. Carrot \ Onion I Turnip Celery cup each, cut in cubes. * bay leaf. fi peppercorns. 4 cloves. 2 sprigs parsley. 1 tablespoon salt. Wipe beef with wet cloth and cut in inch pieces. Put this with remaining 1/4 of meat with bone and 4 quarts cold water, into kettle, bring to proper temperature, cover and let simmer for 5 hours. Add vegetables as listed.- Page Eighty one PURffy M . FUOUR Wore Bread and Better Bread BOUILLON 3 pounds beef, lower part of round I pound of marrow bone, i pounds knuckle of veal. quarts water. Carrot ^ Turnip | Celery /' Onion J CONSOMME i cup each, cut in dice. 1 tablespoon salt, 6 peppercorns. 3 cloves. 2 sprigs thyme. 2 sprigs parsley. i bay leaf. clear. 1 pint beef broth. 1 tablespoon sago. BEEF PUREE 1 egg yolk. 2 .ounces raw beef. 1 ounce raw beef. WINTER JULIENNE fiielery. I turnip. pint mixed vegetables. < carrot. 1 quart brown stock. onion. 1^ cabbage. i teaspoon salt. i saltspoon peppercorns. P««e Eighty. two More Bread and Better Bread SUMMER JULIENNE To 1 quart Consomme add i cup each cooked peas, string beans, asparagus tips, and onion cut in rings, salt and pepper if needed. Heat to boiling point and serve.

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Boston Baked Beans

Purity flour cookbook