The Republican journal., 1908-11-19
BOSTON BAKED BEANS.
A Record of 100000 Quarts a Year,
at a Cost of Over $1,000, 600, in 1904.

A Record OF 3Z,OOO,OOO quarts year,
at Cost of Over $4,000, 600, an 1904.
Boston baked beans are known around
the globe. In the city Of Boston alone
about thirty-two million quarts of baked
beans are devoured annually, to say moth
ing of the pork that goes with them and
the brown bread that is also served.
There are factories or bakeries which
handle nothing but baked beans from one
years end to the other. One of the larg-
est of these, which supplies restaurants
wholly, bakes fourteen thousand quarts
of beans week. Other bakeries also
furnish brown bread, while nearly every
bakeshop that makes bread, pastry and
pies also bakes beans several times
week. There are bakeries with ovens
that will hold two thousand quarts each.
In 1904 Boston spent about So, 247, S42
for beans before they were baked.
There were GO, 600 barrels received in the
city, which, on the weight basis, was 49,
600 pounds more than were used in 1908.
Each wear consumption has been steadily
increasing, until 1908 will find the bean
bill of the Hub close to the ten million
mark. On the basis of about 500, 900
population, this is an average OF about
thirty-seven quarts to an Individual.
Taking the average height of Bosto-
MAN as five feet six inches and the height
of beanpot as ten inches, one can easily
figure that Bostonian in a year eats
more than two and five-sevenths times
his own height in baked beans, and more
than his own weight. There are twelve
plates of beans served in restaurants
from each pot of two quarts. Boston
paws for baked beans in year the price
r. h1tfIp-
ships.
Dwellers in Little Italy and the Ghetto
of the West End take as kindly to baked
beans as do the natives of New England
stock In fact, baked beans possess
charm for people of all nationalities who
go to live in Boston, permanently or tenn
porarily. Every time convention is
held there people from all parts of the
country make a dash for the nearest
restaurant and call for some of the baked
beans of which they have heard so much.
One bakery in the heart of the Italian
quarter turns out one thousand daily, en-
tirely for Italian consumption.
The preparation and baking of beans is
an interesting operation. In establish
ments where beans only are baked it is
done on huge scale. There are great
kettles that hold two or three bushels OF
beans and into these the beans are put to
soak and parboil. Then the pots of earth
enware, varying in size from one quart
to two gallons, are ranged around on
tables and filled from the big kettles:
Every quart of beans is carefully picked
over and sorted and cleaned of all dirt
and ''dead" beans before being put into
the kettles. The ovens are huge brick
affairs, glowing red with heat. Experts
consider that beans cannot be properly
cooked except in brick oven. Some of
the ovens hold two thousand quarts each.
Filled with the loaded pots, they present
a sight worth beholding. So not are the
ovens that long handled fiat shovels are
used to take the big pots in and out.
The following recipe is considered to
be the best for baked beans: 10 one
quart of beans, pea beans or mediums,
yellow eyes, kidney or other variety, use
one pound of pork (bean pork, lean and
fat in streaks, with solid piece OF fat
on top; two tablespoonful of molasses.
Salt as needed Fill the pot of beans
with hot water and bake all day, adding
hot water as it evaporates from the top,
keeping the top fairly well covered with
water The pork should be cut in halves,
one piece being placed in the midst OF the
beans, half way down, and the other halt
on top. Some people put an onion In the
middle of the beans. Sometimes little
mustard is added, if desired. New York
Tribune.