Baked Beans

Ingredients

• 1 quart beans
• 1 teaspoon mustard
• 1 teaspoon salt
• 1 pound salt fat pork
• f cup molasses

Method

1. 1

   Pick over and wash beans; cover with cold water and soak overnight.

2. 2

   In the morning, drain, cover with fresh water and cook slowly below boiling point until soft, then drain.

3. 3

   Put 1-inch slices of salt pork fat in the bottom of an earthen bean pot or covered crock.

4. 4

   Put beans in pot and bury the remaining pork (which should be gashed in several places) in the beans.

5. 5

   Mix the salt, mustard and molasses in a cup; fill the cup with boiling water and pour the mixture over the beans.

6. 6

   Add enough more boiling water to cover beans.

7. 7

   Cover bean pot, put in oven, and bake in a moderate oven for 8 hours.

Nutrition per serving

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 28. The excerpt below is the record exactly as published.

BAKED BEANS 1 quart beans I teaspoon mustard I teaspoon salt I pound salt fat pork or vegetable oil f cup molasses Pick over and wash beans; cover with cold water and soak overnight. In the morning, drain, cover with fresh water and cook slowly below boiling point until soft, then drain. Put j-inch slices of salt pork fat in the bottom of an earthern bean pot or covered crock. Put beans in pot and bury the remaining pork (which should be gashed in several places) in the beans. Mix the salt, mustard and molasses in a cup; fill the cup with boiling water and pour the mixture over the beans. Add enough more boiling water to cover beans. Cover bean pot, put in oven, and bake in a moderate oven 8 hours. If baked a long time, they become dark and have a rich flavor. One cup oil may be used instead of the pork. VEGETABLES 43 VEGETABLES Vegetables should be used generously in our daily meals. They are chiefly valuable for the pure water and mineral matter they contain, which act as a tonic in our bodies. They contain cellulose or wood fiber, which stimulates the digestive organs to carry on their work. The cellulose stimu- lates the intestines so that their contents are kept constantly moving. Some vegetables contain starch, sugar and other substances. Peas, beans and lentils will take the place of meat. Spinach is rich in iron, etc. It is well to eat many different kinds of vegetables in order to supply the body with the different kinds of mineral matter and acids they con- tain. ^ BUYING VEGETABLES In buying vegetables, choose those that are in season and plentiful. Potatoes. — Never buy sprouted potatoes. To test potatoes, cut one in halves, and if they are juicy enough to stick together the potato is good. Cabbage. — Select those that are hard and heavy, with crisp, white leaves. Winter Squash. — Select those that are medium-sized with no soft spots. Summer Squash.^ — Select those that are light yellow in color, with the shell so tender that it can be broken with the finger nail. Summer Carrots. — See that the leaves are green and fresh. Corn. — See that the silk is brown and that the ear is well filled with good kernels that are full of sweet milky juice. Peas. — Pods should be green and brittle; the peas green and not too large. String Beans. — Break a pod. It should be brittle. Lima Beans. — Select those with green, juicy pods. Spinach. — Choose that with leaves fresh and dirty. Skii GENERAL RULES FOR COOKING VEGETABLES Wash thoroughly. Pare, peel or scrape, if skins must be removed. Lins should be left on to keep in all the food value possible. Soak in cold water until ready to cook. Cook in freshly boiling salted water until tender. Drain off the water, shake over the fire, serve hot with seasoning, using 2 tablespoons fat, ^ teaspoon salt, and a few grains pepper to 1 cup cooked vegetables, or serve with white sauce. (See page 8.) Note. — Allow 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.