Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-09-21
HOW TO COOK BEANS.
Ellice Serena Gives Directions for
Every Kind on the Market.
THE PRIDE OF ALL BOSTONIANS.
Grave Danger in the Leguminous Food If
Not Thoroughly Done.
STORY FROM A YOUNG wIFE's KITCHEN
WRITTEN FOR THE DISPATCH,

Beans when properly prepared and cooked
are admittedly wholesome iood. and not
only wholesome, but palatable, appetizing
and agreeable; but when improperly cooked
they are not only unpalatable but are dam
gerously unwholesome. The rule still holds
here that the commonest foods are those
which require the most care in their prepara-
tion. Many woman who prides herself
in her skill in pastry, has in the acquisition
of comparatively unnecessary part of her
duty neglected the more "weighty matters
OF the law"-and may we not consistently
add, of the profits? The lack OF this more
important, although it may be rudimentary,
knowledge, has within the experience of
many housewife, been the cause of morti-
fcation and chagrin.
1t is related Of young housekeeper,
unskilled in culinary affairs, who wishing
to crafty her husband, BostonIan, with a
dish of baked beans, consulted her servant
as to the manner in which they should be
cooked, but was somewhat surprised to
learn that the servant was as ignorant of
the matter as herself. It occurred TO them
that beans were sent frequently by private
families to the bakers to be cooked in an
oven. Happy in the satisfaction OF having
solved the difficulty, a new bean pot was
purchased, filed with dried beans, and cov-
cred with a nice piece of pork.
HIGH HOPES BLASTED.
With a light heart the servant carried
them to the nearest baker, leaving her mis-
tress in pleasing anticipation OF crisp pork
and mealy beans, ''done to turn" In a
rev minutes, the servant, to the surprise OF
the lady. returned carrying the bean-pot.
and betraying in her manner the utmost in
dignation. "The baker," she said, "only
looked in the pot and got mad, and shouted
"'Go home, you fool, and boil your
beansP" 1t had not occurred to either OF
them that the preliminaries OF soaking and
boiling-most essential requisites-had been
omitted.
Really the most important thing in regard
to this subject is to cook thoroughly. Under
done beans are really dangerous. A doctor
was hastily summoned one day to attend
child who was suffering untold agony with
his stomach. He said at once the child had
eaten something that did not agree with
him. The mother recollected that she had
served some beans underdone, and told the
doctor OF it. A piercing yell from the suf-
terer caused the mother to cry out, what
is the matter with my boy?" The doctor
calmly replied, "Beansp'
PREPARING AND COOKING.
Beans. both green and dried, may be
cooked in many ways, but in whichever way
they are cooked there are certain rules to be
observed closely if they are to be eaten in
perfection. Green beans should be shelled
or strung (by breaking off both ends, string
ing, and pairing both edges with sharp
kniie), put to soak in cold salt water at
least half an hour before cooking; they
should then be drained, put into boiling
water, with a little salt, and cooked rapidly
till tender They may be dressed with but
ter. salt and pepper, with cream or milk and
thickening OF butter and -four, or they may
be cooked with salt meat. The time required
for cooking is about one hour.
Dried beans should be picked over care
iully, and soaked in cold or tepid water,
according to their age or harvest, from six
to "a hours. In no instance must the soak
ing be neglected. They should be put to
cook in cold soft water-about four quarts
OF water to one quart of beans-and SIM
merpd slowly for TWO or three hours, or till
tender enough to press readily between the
fingers They may be boiled or baked with
any kind OF fresh or salt meat; they may
be boiled plainly and seasoned with salt
and pepper, or they may be dressed like
green beans.
A slice of bacon cooked with beans Of
any kind, or a little salt meat drippings
added, will impart good flavor and i'm
prove their taste. If cooked in plenty OF
water they will not require stirring, and BY
this means they will be whole, tender and
mealy. Above all, cook the beans till they
are done, or direful NAV be the result
Below are some concise directions for good,
wholesome dishes:
BOSTON BAKED BEANS.
Put to soak before night one quart Of COM
mon white beans. in tepid water.
At bedtime drain them and cover again with
plenty of water.
In the morning put the beans In deep
baking dish or stoneware jar, cover with cold
water, add one tablespoonful of molasses, and
Score the rind of pound of salt pork, and
sink in the center of the beans till on level
with them.
Bake in slow oven for eight or ten hours.
Replenish with boiling water from time to |
time SO that the beans may be kept covered.
At the last half hour do not add water. |
Place the pork on warm platter, and sur |
round with the beans.
BEAN CRooUETTEs.
Mix cold mashed beans with a little -four.
crumbs and fry brown in butter, lard. or bacon |
1rippings-
BEAN SOUP.
Dried beans, of any kind, may be used for
SCUM.
Soak over night in tepid water, one quart of
navy beans.
In the morning put them in a soup-pot with
four quarts of cold water, a pound of salt pork.
Dr. a piece of boiling beef with slice of bacon.
Keep the pot covered, and simmer slowly for
three or four hours.
Add head Of celery. chopped. small onion
minced, pinch of cayenne, black pepper and
salt to Taste.
Simmer half an hour longer, strain and serve.
FRIED BEANS.
Put drippings of ham or of any salt meat into
4 frying pan. add cold boiled beans and fry
until brown.
BEANS WITH CORN.
To make the dish called succotasb. Lima
string or butter beans may be used with the
green corn. but the former make the choicest
dish.
Scrape or cut the corn from the cob and to
.wo-rhirds corn add one-third beans