The Appeal. [volume] (Saint Paul, Minn. ;) 1889-19??, 1909-03-06
BAKED BEANS AND BOSTON
BROWN BREAD.

Dear Aunt Maria: Will you please
tell me how to bake beans as they look
and taste in Boston? Also how to
make the dark brown sweet and moist
bread which is always served with
them. Ny beans are pallid, and no
matter how hard try, my brown bread
is yellow, very dry and has a hard
crust, though I watch it carefully while
| baking and cover the top with paper to
prevent burning"
The brown bread served with baked
| beans in Boston is always steamed for
| four hours, then put into a moderate
oven for half an hour to dry out. There
| is brown bread which is baked as or
| binary white leaves are, but it is made
with yeast and the other is not: pal
lld', baked beans are very common,
and it. is probably due to too rapid
| cooking and flooding with water when
t tn are first put into the oven. Such
treatment results in vstewed beans,
which look and taste very different.
How to Bake Beans.
| Tut one quart of beans into a large
pan and cover with plenty of cold
water. Let them soak over night In
the morning drain off the water, pick
out any loose hulls and discolored
beans, then put them in the pot they
| are to be cooked in. which should only
| be half full. Wash and scrape the
rind of one pound of lean salt pork.
score the top and cut off one inch thick
slice, which place in the bottom of the
pot under the beans. Put the larger
piece on top. Put two quarts of boil
| ing water into a large pitcher, add
two tablespoons of good molasses, one
teaspoon of butter, half a teaspoon Of
| pepper and a dash of salt. Dissolve
one heaping tablespoon Of dry mus
tard in just water enough to- cover it.
| and when free from humps add it to
the contents of the pitcher. Stir it up
| well then pour over the beans until
1T just shows above them, no mora.
Put the bean pot into very moderate
oven and keep the heat at the same
temperature for five hours at least
Every half hour stir down the beans so
those on top will be underneath and
add little more liquor from the
pitcher every time, so as to keep them
uniformly moist while cooking. This
is all the secret there is. The beans
will gradually absorb all the liquor and
by the time your pitcher is empty
they will be nearly done. Give them
half an hour longer to crisp and brown.
but do not stir them up again.
Boston Brown Bread (Steamed).
| Put one cup of Indian meal into a
large bowl, with one teaspoon of salt,
| and pour over it one cup of boiling
water. Stir it up we'll and let it stand
until cold, then add one cup Of graham
flour and one cup of rye meal (not
rye flour, which is quite differently.
Add one cup of good molasses, one
heaping tablespoon of sweet bacon fat
or cottolene (never lard) and stir all
to a stiff paste. Into two cups Of thick
sour milk mot skinny put one teaspoon
of baking soda dissolved in boiling
water. Stir it up quickly and while it
is "fzzing' pour it onto the meal mix
fIrrn nd h.
| there are no Jumps and smooth, soft
| batter results. Grease a tin mold
(hve-pound lard pail will do If you
have none) generously with butter and
dust with rye meal. Do the cover the
same way, then pour in the batter, put
on the cover and stand it in steamer
or pot large enough to give it plenty
of room to be surrounded with water.
Let it steam or boil steadily for four
hours, then turn out the bread and
place it in moderate oven for half an
hour to dry off and crust over the top.