New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-04-07
HOuses0i.OeS EXCHANGE.

water enough. until the last two or three hours.
Then let them simmer away When done the
beans should be soft and tender. but whole. brown
top. but moist. and the pork cooked 10 a Jelly.
Meriden. Conn. II X P
Put one pint Of white beans into a saucepan with
four quarts OF cold water and one-half pound Of
bacon which has been cut into generous half-inch
pieces. Add little salt. and cook for five hours.
Then turn into d two-quart earthen dish. add pep
per and small piece OF butter, and bake IN good
oven for one hour. Follow this recipe closely and
a delicious dish OF baked beans will be the result
BEATRICE X. STUBBS
My mother was a Connecticut girl accustomed to
Just the kind OF baked beans J. w I. describes
all brown and nice top"
The quantity OF beans. OF course. depends on the
size Of the family. For persons. 1 should take
two cups (one-har pint cups) OF beans. and II for
a midday dinner soak them IN cold water over
night; but If for night dinner put them to soak
early in the morning. Soak IN plenty Of water; 1t
makes no difference how much-perhaps quart
would answer.
In the morning. just after luncheon. put them
over the fire. adding water. II what you put IN is
all soaked Up. and 1t comes 10 boil
drain the water all eff and put the beans over
again. with second quantity Of cold water. AS
this comes to a boil pour Il or and put
drained or but when at the boiling point pour tho
beans, and much Of the water as Is necessary 10
cover them WELL into pudding dish. This is bet
and IL must be served from tbs dish in which the
beans are cooked, otherwise the nice crisp beans
on top viii get stirred in with the rest and lose
their crispiness.
In the centre OF the beans place a piece Of salt
pork. about half q pound fat and lean having
previously ordered the butcher 10 score til e..
cut il several times through the riud. that 10
be sliced easily. Press IL down into the beans.
rind up that only little more than the rind
shows. Put II in the oven. not too hot lest you
scorch the rind. but stil hot enough TO cook it.
and let IL cook about four hours. Have the beans
alW avs covered with water renewing the water
with boiling water IL dries away. until hour
before dinner Then let the water dry away. in
cTeasing the heat OF the oven 30 as to brown the
beans. It Is not necessary 10 have the beans more
than covered but at first there is objection 10
having half-inch OF water above the beans,
saving the trouble Of watching il closely az first
But you near the last hour have less
over the beans. During the last hour while the
beans are browning. you may have 10 add water.
for you don't want your beans entirely dry. but he
careful not to let the water Cover them. You need
salt. the salt pork is sufficient a little pep
per be added II agreeable. but never never
molasses. IL you want the genuine Connecticut
baked beans, my mother used TO do
IL tho beans not kept covered with water I'M
I'll they tender the top ones, though brown
Will be tough instead of crisp and brittle.
can send an excellent recipe for Boston brow
bread. to be eaten with the baked beans desired
Orange. y. J. NJ. J. =.