The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1872-07-16
sookin. Eseuns--thcap KOardtns.

4 railroad builder in this state. VIII" en-
plcys many Iaburing men, recently informed
lis that h. had long given special attention Ia
discover the most economical materials Tor
food. and had found that beans. well cooked.
went farther and saved expense better IMAM
ANYTHING else. But. a> with other food, Il
great deal depends on good cooking, Tor II
the work is badly performed large qnanti-
ties will he rejected and wasted, and less Will
be CONSUMED OF this. and more oi other
food. our informant, who i an eastern
man. had seen mani dishes Of beans c""kcd
In the State Of New York, not one of which
had the peculiar excellence 10 which lr had
been accustomed. At or request, Ii"
gave the details of the operation
hy which perfection in this dish
might be- attained. in Sd'>innrr. ~ follows !:
First boil the beans III water bong enough /"
break The skins: then pour oil the water,
place Il piece OF lork in HE centre. aud cover
the vessel. 1t is then Ia lr hurir, all orcrin
Il pit OF hot Goals and ASHES previously lr'-
pared by digging intll" ground, md c"rtinu-
in% 10 burn Il wood fire i'll this hole long
enough to fill it with rmlrr~. The vessel "i
beans. buried with these Goals aud ashes, will
then cook slowly for Sonnc Ten ar twelve
li~Ours-which will IN indicated by tn" slight
huhbling noise. The process l. then com
plrtrd. They will keep cold Il week. He
had known them cooked. in one instance.
tw"niy-tllrcc hours. and he result WAS highly
satisfactory. An oId-lashioncd brick oven
will give out a mild and long-romtinIcd heat,
and will answer the same purpose nearly rs
well as the pit; but the heat of Il kitchen
stove is too clangcablc and uncertain.
On mentioning this perfect mode OF
cooking to Il notable housewife, she fur
niShcd "an Improvement III the process,
which she had adopted. The beans were
first parboilrd, rs before mentioned then
the water was poured off and fresh added.
AZ soon aS boiling again commenced. the
second water WIS poured OH and IL third adj
dltlon made. \. piece oI pork WAS then put
tn, and the boiling continued IN hour or two
I'LL AL are thoroughly done. Then take out
the pork and cover it with the beans in Il
dripping pan, adding Il pint of the water N
which they were last boiled. Bake about
half IN hour. The successive hoilings take
away the strong flavor of the beans, and the
cookin" r,rwheS the highest notch of pcri.c-
lion, rendering the whole delicate, rich, and
ptlatahlc. Can any of our sklltul house
hccpin% reader, tell Ia which Of these tW"
modes i best?
We may add some additional remarks
made by the railroad builder before mcn-
toned, which may possibly bc OF l>c to
farmers and others who have many laborlng
men Ia board. Beans are the cheapest food,
and the more the mcn can lc induced to eat
10y preparing them III the very best manner
the more money he saves. Next 10 beans is
wheat bread or wheat ilour cooked in any
way; Indian and huckwhcat nearly the SAME.
but it is nearly impossible to find Il cook that
will manage buckwhcat SO a> to avoid bad
cakes and Il great waste. For this reason hc
does not Use it. Nearly rs economical ~
beans and wheat is a tree Use of sugar. The
more sugar he can get down his boardcrs'
Threats in different ways the better. He a>-
serted that II pound Of sugar was worth four
pounds OF beet. and his meat bills Were great
ly reduced by its use. What say the keepers
of boarding-houSeS 10 this opinion :-Aibdny
CUittCdtOr.