The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1903-01-18
HOW ARMY COOKS
SERVE BAKED BEANS.

Baked beans are becoming almost . ma
tional dish.
They are . standby of the dairy restau-
rants IN St Louis and other large cities. a.
Wen - Boston. which gets the credit of de-
velopfng Ito brain forces upon them.
me are q special Saturday night and
Sunday morning dish all through New Eng
lano. and In the lumber camps and the ma
w and army. where nourishing food at low
cost II considered. they are staples.
An old settler has been writing to the pa
pers recently boasting of the army baked
beans. Of their succulent qualities and the
particularly appetzing way in which they
are cooked.
He has lived upon them for a week at .
time. having them three meals each day.
he declares, and every man In the mess to
which he belonged called for more beans.
Tins particular old soldier was so delight
ed with the dish that he invedgled the cock
into telling him bow the beans were ooked
But he preserves the secret, only cookinx
Tor the benefit Of his special friends who,
he says. never fail to appreciate the dish.
That Is an unkind stand to take, but IN
the army cookbook there are at least three
recipes. one OF which Is probably the one
guarded so zealously by the old soldier.
This cookbook Is a rather thick little VOL
ume. with . shiny black cover and II
known professionally as the Manual for
Army Cooks"
here Is what the army COOKS do:
Baked Beans No. l-Soak the beans over MINT
II possible and boil with q piece OF pork until
the beans will mash easily between the fingers;
then strain them into . ran tpots are best) and
cover with the liquid boiled In: season well. add
ing a cupful Of molasses or sugar.
If the pork Is salty mora will not be reouirad.
Draw . knife blade across, through the rinds
Of three or four pieces of pork or bacon. bury
them In the beans. and bake slowly two or 1hree
torrB or more.
Brown the top before serving. and DO not let
the bottom get dry.
Add more liquid as they become dry. and do
not have too great a heat at the bottom.
Stir from the bottom II necessary. Some add
sugar. molasses and mustard. A small quantity
increases the favor.
II tho water II hard Q small quantity a 81.
eratus will soften It.
Baked Beans No. z-Boil tho beans for a Jons
time over a brisk nrs until they are perfectly
soft and settle at the bottom Of the stewpan.
Pour OF the water and let them dry IN the
stewpan by placing II on tho hot ashes or Goals
for . few minutes. When perfectly dry, mash into
. fne paste; season with pepper or salt. md
Lay thin slices Of bacon on top. and place In .
Dutch oven Gin plate and aID with lid on; heap
1--we Goals Ut IRE On top Of Id and bake until
the bacon is done or . light crust Of brown 10
formed.
To Bake Pork and Beans without ovsn-Havs
. trench Is inches wide. IS inches deep and from
: to 8 feet long. Keep a fire In this for several
hnurs.
Let fire down 80 that there shall be a bed Of
GOALS and hot ashes: II IS then ready for use.
Prepare beans rs usual for baking. and place
in mess kettles: pour IN three quarts Of hot
water; cover with tin plate or mess pan: scraps
out the embers until the kettle will be near bot.
tom Of trench.
Cover first with ashes and then with coalA
and leave uadisturbed for SIX or eight hours.
Il Is q good plan for cooks to soak beans ov0
night and carry them to next eamD.
This will permit Of having baked beans for
supper while marching.
That Is what the army cook does with hio
beans and 1t must be confessed that to Z
beans the last rule seems to be the only one
worth considering.
I. However. the raw taste in beans cooked
to many,