Boston Baked Beans

Ingredients

• 3 C. navy beans
• 1/2 t. soda
• 1/4 lb. fat salt pork
• 1 1/2 T. salt
• 2 T. molasses
• 1 t. mustard, if desired
• Boiling water to cover beans

Method

1. 1

   Soak beans several hours, drain, cover with fresh water, heat slowly, and simmer until skins burst.

2. 2

   Just before removing from flame, add soda.

3. 3

   Drain and add pork, salt, molasses, mustard, and boiling water.

4. 4

   Bake slowly for 6 to 8 hours.

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 32. The excerpt below is the record exactly as published.

r 1/2 t. salt Blend well; add gradually 1 C. milk Stir constantly; cook until of consistency of thick cream. Note: By the addition of 4 T. grated cheese, the dish may be called "Waldorf Mashed Potatoes." To the White Sauce add 2 C. cooked potatoes — sliced or diced. Note: 1 T. of chopped parsley gives a pleasing flavor. For a chan-ge occasionally, add, when cooking the potatoes to be served as a creamed dish, A few slices of onion, and A few sprigs each of mint and parsley. 84 Bulletin of tlie University of Texas Mashed Potatoes To— 5 medium sized boiled potatoes — ^mashed or riced, add — 1 T. butter 1 t. salt M-\2 C. scalded milk. Beat until creamy; pile lightly in heated dishes. Serve at once. Scalloped Potatoes Butter baking dish. Arrange i^ inch layer of sliced or diced raw potatoes. Sprinkle with flour, salt, and a few grains of pepper, if de- sired. Dot with small bits of butter; repeat until dish is not more than 34 full. Pour on milk to just cover Cover with buttered bread crumb.s Bake from li^ to II/2 Ill's., or until potatoes are soft. Note: Grated cheese may be sprinkled between each layer to give variety. Potato Soup Cook— 2 slices of onion — diced 3 potatoes, sliced or diced 1/2 t. of salt Boiling water to cover. Drain; save potato water, and add to potatoes after they have been mashed or diced. Make white sauce. 3 T. butter — melt; add ^ 2 T. flour 1/2 t. salt. Stir until well blended; add gradually, 3 C. milk Continue stirring until thoroughly hot. Combine the two mixtures, and add more seas- oning if necessary. Serve hot. LEGUMES DRIED PEAS, BEANS AND LENTILS Subject Matter Peas and beans are, like cereals, the seeds of plants. The young plant lives dormant in the seed; the seed contains plenty of food to nourish the plant during- its first growth. All that is necessary to cause germination is warmth and moisture. Owing to the larger amount of food stored up in these seed, especially the protein, peas and beans are the most nutritious vegetables we have. In fact, they are frequently called the "Poor man's meat." Beans and peas are among the very ear- liest of human foods. Frequent references are made to them in the Bible. The "mess of pottage" for which Jacob bartered his birthwright is supposed to have been a dish prepared of len- tils. The soy bean, which is so largely used in China, contains a portein which somewhat resembles the cvird of milk. A very good cheese is made from it. The bean has figured quite exten- sively in the history of our ow^n country from the famous "baked beans" of New England to the well known frijoles of Mexico. The cheapness and keeping qualities of dried peas and beans as well as their high nutritive value make them among the most valuable and popular of all of our foods. Owing to their deficiency in fats, we usually cook them with fat pork, or add other forms of fat to them. In Europe a favorite way of serv- ing the bean is with an oil made from poppy seed. References Farmers' Bulletin: Peas, Beans and other Legumes as Food, No. 121. 86 Bulletin of the University of Texas Lesson Plan Teacher's Aim: To teach the value of the leguminous foods in the dietary. To emphasize the cheapness of the dried legumes as compared to those canned. Pupil's Aim: To learn various methods of preparing the dried peas and beans. Suggested Questions How many kinds of beans and peas can you name? How many of them are grown on your farm or in your im- mediate neighborhood? How many persons will a pound can of baked beans serve ? How many will a pound of beans baked at home serve ? Why is it necessary to soak dried beans before cooking ? Related Subjects Nature Study: Germinate seeds so as to show how young plants draw nour- ishment. Texas History: Story of the ''Fatal Lottery," or "The Drawing of the Black and White Bean." Spelling : New words connecting with the , lesson and their definitions. Arithmetic: Compute and compare the cost of a can of baked beans and a pound of beans baked at home. English: Read the story of Daniel, who would not eat the King's meat but lived upon pulse or legumes. Simple Courses iii Home Economics ^ 87 Recipes Boston Baked Beans 3 C. navy beans. Soak several hours, drain, cover with fresh water, heat slowly, simmer until skins will burst. Just before removing from the flame add 1/2 t. soda. Drain and add 1/^ lb. fat salt pork, cut into small pieces 11/2 T. salt 2 T. molasses 1 t. mustard, if desired Boiling water to cover beans

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