The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1904-09-07

4 now and there's mighty few good ones
out Of such a lot. II they'd take q SUI
gar barrel they could make a better
bake in half the time and be sure Of
havin' It good, and they could make 1t
IN their own backyard as well as on the
shore"
Here he paused, while with the pitch
/ fork, he turned the rockwell along the
edges Of the bake over again. Steam
came up in pleasant salty smell, and
the veteran glanced with satisfaction
at the bake, which showed signs Of be-
ing almost ready. He has been max
ing bakes for good part of his life,
and he knows his business. His mail
comes addressed to Thomas W. Haw-
kins, but to every one in Pawtucket,
where he has lived for many years, he
is tom" Hawkins. In the old village,
among the old residents, when they
think pretty well of a man, they call
him by his first name, and if it is too
long they shorten it.
How is barrel bake made?" asked
the listener.
''In a barrel" came the answer. "A
sugar barrels the best. It's easy
enough. Get a sugar barrel and bore
some holes in the bottom. Then put a
layer of rockweed on the bottom, to
keep the hot stones from burning the
barrel, and on top Of the rockwell put
the stones you have heated. Where
along the shore where there's rocks, or
you can get it of somebody that follows
the shore. Ed. Johnson here in the viii
lage generally has some. It wants to
be fresh an the stones ought to be
good-sized ones, say cobbIestone size,
! and stones that amt been heated be-
fore, although If they amt been heated
too many times, they'll do all right.
Just put in the stones and then some
more rockwell and then pour In the
CLANS. You want to be careful where
your CLAIMS come from, too. They're
apt to be poor and to taste Of gas II
they come from this side Of Conimicut.
These clans come from down east
somewhere. Nova Scotia, I think, or
lmebbe twas Maine. They come
through quick and keep fresh. That
gas works stuff has spoiled tn clans in
Providence river, but them comm from
Green's Island or down that ways all
fright.
"Oh, a bushels enough, plenty. A
| bushel Of CLAIMS II be enough for a par
ty of perhaps twenty. Put on rock
week enough to fill the barrel and then
cover it tight with canvas or some
thing to keep the steam In. 1t has ID
be covered tight, for the steam's what
cooks tn clans If you put snotflin
but TIL CLAIMS in tn bake II be ready ii
fifteen minutes, not more Some say
less, but ! like my barrel bake to &c
fifteen minutes. You've got to be sure
Il. CLAIMS are done, but not too wei
done, for then they get tough. It takes
twice that time If you put in potatoes
and corn and fish Or any Of them ex.
tras. They take longer to cook anG
Ihold the CLAIMS back But If there's
nothin' more than CLAIMS, they'll bt
lready In fifteen minutes and they'll b
baked as well as you ever got EN- ii
your life. a barrel hake's the best way
of making d small bake
There is no doubt of 1t. Al barre
bake Is the best way of making a small
bake, and the easiest. This same mar
for whom Tom Hawkins make!
bakes, Albert A. slocuin, who has beer
in the business Of cooking and supply,
ling good things, mostly sea food, FOL
many years, has sometimes made /
barrel bake at Pawtuxet placing tht
tstones, CLAIMS and other things In TIL
barrel there, and then sent it to TIL
Ieity to be served. The CLAIMS cooked or
the way up and BY the time the barre
larrived at the place to which it hat
been sent the bake was ready to serve
lit was beautifully easy and the bak,
was an uncoml1lonly good one at that
Where fish, chickens, sausages or any
thing Of that sort Is placed In in TIL
bake 1t should be wrapped in clean
white cloth. This will prevent its smell
in cooking from communicating to TIL
tother articles Of food. Sausages are {
toothsolne addition to a bake and fish
| Is easily cooked. The potatoes may bt
tumbled In without a wrapping, al
though. il they are cooked in net d
lpiece Of old seine they are kept to-
lgether and may be readily picked out o.
the bake when required.
But do not bother to make a bake II
| the usual fashion, on d stone platform
that requires half a cord Of wood for It'll
heating; make It in a barrel at smafle
expense and with greater satisfaction
providence Journal.