The National tribune., 1895-02-07

Universe" the Modern Athens" is the white
variety, and the particular kind known as
"pea beans" is the best of ALL Beans should
be- soaked or parboiled tparboiiod is better),
and il should be remembered that beans in
crease in bulk just as much again after being
psrboied as when in their natural state; J. e.,
one quart of beans purchased will be two quarts
or more when parboiled. To parboii them put
them into kettle with cold whitewater
enough to cover them quite deeply, set on stove
and let them come TO an easy boil. They are
dono enough it, when taken ont of tho kettle
i'm spoon and blown on, the skins crack OPEN
Then rinse off in cold water and they are
ready for the next stage. The next stage Is to
put them into something to bake them in
About here we think there Is nothing equal to
a bean pot" made of clay. glazed ON the in
side, and it is also held rs sacred that the older
the pot az to timss ct service as r baker, the
better the beans are that are cooked in ii.
But as ARENAS Ward once Knowingly said,
Beans are cheerful fruit, beans will cheer
fully cook in iron or tin. have eaten them
cooked in a tin pail, but hardly anything equals
the clay bean pot, except, perhaps a stone pot.
Now you have your beans ready and your
pot is ready. Your beans should I'LL your pot
about threequartors fall, or more. Now you
want n piece of clear fat pork, as it comes, say,
two inches or more thick, and OF size to mt into
the top of the pot, cut square, or oblong, aad
the rind scored just through IL in parallel lines
about quarter of an inch apart. Put tho pork
into tho beans. sinking it so that the rind will
be just above the level OF the top of the beans.
Now fill up with cold water, so that all are COW
cred, pork and beans.
You are now ready for the lnal adjustment.
If you have a brick oven, aud it has been we'll
heated. put the pot and contents into the oven,
close the door, and wait for Developments
Beans cooked eight to ten hours thusly will
z. Il. nil Int
would tempt the Tzar of all the Russians.
Saturday nights about these parts. and ali
along the coast can be seen boys and girls, men
and women, vending their way to some bake
shop, where the baker will take their pots,
put them into his oven, and return them IN the
morning baked, and all for about four cents per
pot. Everybody does this in the Summer, but
in the Winter by many they are baked at home.
They are prepared early in the morning and
put into the stove oven and baked during the
day. They are not as good this way, but many
like them; they require more care, and need
TO be filled I'D several times with hot water
after the first filing; but don't put in water
within half hour of meals. When served. the
water should not show in the pot. unless the
pot is tipped at an angle of DO degrees, then 1t
should be seen; this applies to cooking in
stove only. slow fire is better, and if fire
is kept all night Saturday it does not take much
heating to have them hot for Sunday morning
breakfast They are good.
You have here the old simon Pure" baked
beans, and hope that you will be able, after
little practice. to get the things down fine
There are things that are added by some peo-
pie that they say improves beans, but don't
believe it.
tablespoonful of molasses put into the pot
colors the beans, and some like it; others put
in little sugar and half cup of milk. but the
plain beans suit mo.
Dou't bake r shallow pan.
The beans are put on the table in one dish
and the pork in another, and If desired a slice
of baked pork, cut down through tho grooves
as baked, is served with them in each plate.
should like to know if you succeed.
Very respectfully yours.
WILL T.. WEIGH.