Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-12-31

tain articles of human food in small
quantities. and as it occurs in fish and
shell fish, it has recently been suggest
ed that this fact may be the reason
why fish is so valuable a food for in
valids. Traces of iodine have been
found in cod-liver oil, and it is posi-
Bile that it, together with the bromine
and phosphorus, contributes to its tom
ic effects.
The reason why baked beans outside
CT New England are so unlike the gem
uine article is hat they are not prop
erly cooked, and more especially be-
| cause they are not cooked in the old
fashioned down-East bean pot. There
are probably nc real bean pots on sale
outside of New England. They are all
about the same in appearance and are
made of potter's clay, which is the ma
terial flower pots are made Of.
For some reason beans baked in any
| other utensil are unlike those baked in
a bean pot. Just why this is so is hard
to determine, but the fact remains. Pos
sibly the thick pottery ware affects the
beans in a similar manner as a meer-
! schaum pipe affects the flavor of to-
bacco.
ANY one can have nice baked beans
if he secures a bean pot and follows
| these directions: First get your beans.
The large, red kidney variety are gen.
| orally used, but the small white pea
bean is more generally popular.
One quart of beans is sufficient when
cooked for two meals for an average
| family. They should be soaked in cold
water for an hour or so. Then salt and
pepper should be added, together with
half a teaspoonful of mustard and half
a ~teacupful of molasses. The molasses
gives the beans a delicious flavor, and
at the same time it is not too pro-
nounced, nor is it possible to detect
the molasses. When the beans are in
the pot, half or three-quarters of a
pound of pork, well streaked with lean,
should be placed on top and then
enough warm water poured into the pot
to just cover the beans.
Beans should be baked in an oven
of ever temperature for either a day
or night, or, in other words, about II
hours. 1t is better to bake them in
the daytime, for then they can receive
more attention. AS the water gradu-
ally e~vaporates more should be added
from time to time, but care should be
taken to keep the beans covered. This
must be done until the beans are near
ly ready to. be taken out, when no
more water should be added. so that
they will not be so moist as to become
mashed or broken.
The pot can remain in the oven,
where it will simply keep hot for an
indefinite time without injury. Beans
that have been left over are delicious
warmed up in a stewpan with a little
water added, and many bean epicures
think the more times beans are warmed
over the better they are.
The oldest records tell US that in
the Valley of Mazantia, in the State
of Vera Cruz, the vanilla plant had its
! origin. Humboldt calls this valley one
of the seven wonders of the world,
Here it was that Montezuma secured
his vanilla before Cortez came over in
his ships TO despoil the New World
The old emperor was wont to favor
his chocolate with the fragrant bean
and also to sip it as a beverage itself
for the pure Mexican vanilla makes an
excellent tonic. 1t is healthful, brae-
ing and invigorating.
After-dinner cheeses are usually
what are called strong varieties-thal
! is. those in which putrefactive process
es have begun. The best known and
most frequently used Of these are Still
tom. RoQuefort, .Brie, camembert and