New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1886-06-23
The Azsetinsot Housewives.

From ourGountry Home.
MRS. .LEIGH's BAKED BEANS.
eve don't fasacy the Boston baked
beans. whichE suppose is awful bad
taste On our part, but We have a kind
where the beans, kind OF run together
and mhenit's 5, cold you can slice it like
cake: Maybe. it s the New York kind.
put a quart Of beans on to boil with
out any soaking and cook them till
theysare tender. I change the water
onse SOFAS to- get off the oil that rises
on top, and then l put IN 81 tea
spoonful OF salt l cut off some
thick slices OF clear fat pork and cut
them across into inch square blocks
and put them On in frying pan. Then
(; pour the beans into big, square
dish, with water enough to come up
even VITA them, Stir in a pinch OF So
da- a:lsttle pepper, a tablespoonful of
molasses and the tried out pork-fat.
put the dish In the oven then and let
1t bake slowly for two or three hours.
and halt an hour before l serve it |
spread all the little pork squares over
the.top ana let them heat up again.
we Like the polk that way much bet
ter"than a square junk set in the mid
dies being put in melted, the taste goes.
all through.
'&Now Mrs. Brown, let us hear from.
you"
MRS. BROWN sCABBAGE.
II really think my favorite DISH 80
said Mrs. Brown, sis plum pudding.
but | don't often make it, and as |,
guess none OF you get much time Eor
that sort OF thing I'll just give You my
second best choice, that is cooked cab,
bage. Take Il good. firm, middle-sized
cabbage and boil till it is tender; then
drai1. off the water and chop it fine.
Season to your liking with salt. mus
tard and pepper, and about two, tea
spoonfuls of vinegar and a piece of
butter about half the size OF a hens
egg. Stir in three raw eggs. beaten, a.
cup OF bread crumbs and cup OF rich
milk or cream. Mix all we'll. and If it
seems sloppy afterit has stood haitian
nour put in more bread crumbs and
let them swell, then put it in the oven
half an hour or less and eat hot. II
you use thick cream you may leave
out the BUTTER
BAKED HAM.
'Put a small ham, from nine to IL
pounds, prefer, on in a large pot and
let 1t simmer along half an hour to
pound and an extra half hour for al
lowarce, but don't let it boil up once;
skim it once in a while and renew the
water with dipper OF cold water
Then take it off the fire and let it cool
in the water. Before you go to bed
take it out, though 1t wouldn't hurt
if it stood all night in the water, and
pull Of the skin. An hour before you
want to have dinner, pu!! out the
bone, you can do it ii it's cooked
all right if you cut round it With
sharp knife, and put d stufiing in the
place. The ,tutfing must be made OF
nothing but dry bread, bakers is much
the best if you can get it, seasoned
with salt, sage and thyme, that's all,
no wetting nor no butter. Then cover
the ham with the blacklist kind of
brown sugar half an inch thick, and
put it in the oven for half an hour,
basting with the sugar as it runs off.
The oven mustn't be too hot or he
sugar will burn. II it is done right the
ham will look as if it had thick choc-
olate frosting. l find it easier to
frost it handsomely ii cut most OF
the fat off before put on the sugar"