The Washington times., 1909-02-07
BEST BAKED BEANS
COOKED boston WAY
Formula Followed in New
/ England City Handed
3 Down by Families.
DELAWARE BREAD
DELICIOUS HOT
Recipes for Many Simple Dishes.
Bread Pudding in
Disfepute.

There is always more or less discus
sion among huusekeepers as to the
proper way to bake beans In Boston
and other New England cities the rule
for these dainties is, no doubt, handed
down from one generation to- another;
IN Washington, where baked beans ap-
pear but irregularly on the average
menu, It is ever a subject of dispute
Here is what is said to be the real
Boston formula at any rate. it is a
good one, and is recommended to all /
those housekeepers who care for beans. I
Wash a quart OF beans, let them stand /
over night in a gallon of cold water 1
IN the morning pour or the water and 4
wash again. Then place in a pot, cover /
with plenty Of water and set over the /
IRE
Score Rind Deeply. (
Have the pork all fat if possible, un- /
less lean is preferred. Score the rind /
deeply. Put the beans and pork over
the fire and simmer until the beans be- J
gin 10 crack open. not any longer. /
Drain all the Wa-er from them and 4
rinse again with cold water. Put about /
half the beans in the pot, and then the j
pork, rind side up. Next put in the /
remainder OF the beans. Mix a tea 4
spoonful each of mustard and sugar 4
with pepper, and a great spoonful OF /
moIasses with a mint OF boiling water /
and pour over the beans. Cover the /
pot set in a slow oven and bake ten I
hours. adding boiling water whenever
the beans look dry. Do not have the /
IRE so hot that the water on the beans /
bubbles, and have no more water than
VIII barely come TO the top of the 4
beans. Use an earthen pot
To make the tomato sauce which is so
eSteenled with beans, proceed as IOl- /
lows: Cook together a tablespoonful !
eScn of butter and flour until they bUb- /
bic, and then pour upon them q Cupful /
OF strained tomato liquor. Season TO /
taste and rather mighty unless salt and /
pepper have previously been added TO !
the beans. stir the sauce in with these
and bake, closely covered, for two /
hours.
One Simple Dessert.
a simple dessert that is very delicious /
consists of baked apples stuffed with /
singer. Pare and core the apples and /
iii ths cavities with the chopped. pre- /
served ginger root Then turn over 4
them a syrup made or sugar and water 4
favored with lemon juice and ginger
syrup from the Jar, and bake until the 1
Eppies are transparent. Serve with 4
whipped cream.
notable hOuSekeeper I'm this city /
serves occasionally as dessert that mix
fuTe OF oranges and cOcoauut sometimes !
known as ambrOsia. usually pretty /
poor food even for lEOrtals not 70 mem
tiou gods. but which BY her rule be
comes really a delicious thing. She /
makes a meFIugu6 or sugar and Jle /
whites of eggs. and when 1t is very
light adds to this a few spOOn1uls OF /
whipped cream and a part or the grated \
COcOanut. Later SIe adds the oranges, 4
peeled and cut into pieces, piles the 4
whole Ia a glass dish, adds top coat /
ing Of COcoanut, and Juno and Jupiter /
and the whole lot Of heather dieJies /
might be glad II they had anything half I
so good to eat
Delaware Bread.
Here is a recipe for Delaware Federal [
bread. one of the most delicious OF hot ,
breads, which IS sent to me by a friend
Of this column: One and One-half pounds !
OF four two eggs lard the size Of a |
walnut Rub the lard into the -four
with a little salt Ldd yeast enough |
10 tighten it. Break the eggs iu with a /
little water. make between muffin and |
common dough consistency. When fer /
mented grease deep pie plates or Jelly /
tins and pour the dough IL without stir /
ring. Let rise again. Bake slowly. !
When done split open and butter and /
put the two layers together again. Cut
into wedges Ike pie when serving.
An apple pudding which is an improve
uEut on many ulEneS served under thai /
name ana h4lll4 - easily maze.
follows: Four eggs. one pint OF milk !
TWO taDlespOOntuls of butter. six large
apples, juicy and tart. a pinch Of soda /
IN the milk; two tablespoOnfuls of flour
Heat the milk stir the butter over the /
FIRE until hot. then add the -four ana
mix 10 a paste; add the hot milk to 4
this stir until smooth, and pour gradu- /
ally over the beaten EOIkE- Into this
CRATE the pared apples one bv one. mix
ing wei and quickly. that they ma /
Keep fhelT color Now. fold i'm the 4
whites. beaten TO q standing froth u1ur /
into DuttcTed puudUg-disl and bake
very quickly. Serve before it falls and i
eat with hard or liquid sauce.
Bread Puddings.
Bread pUddings have rather fallen into 4
disrepute because they are so often
poorly made. A weu-made bread iud-
ding is a delightful thing which any epl- !
cure might be glad 20 have served him.
4 good rule is the following. Beat the I
yolks OF four eggs light, add q cupfuI OF /
sugar a tablespoonful OF SOfteued but /
ser, and. when these are well mixed I
FOUR cupfuls OF milk. Lastly beat in two /
cupfuls OF dried crumbs and turn into a /
buUteTed baking dish. Bake. and when
brown cover the top with q meriugue
made Of the whites of the eggs and
beaten stiff with half q cupful of sugar
and return 20 the oven 10 brown lightly !
This may be varied by adding ia isius /
cut into small pieces 70 the custard mix
tuTe oI by spreading the pudding after |
81 has been cooked, but before the mor-
ingue has been put ON, with strawberry i
preserves or with fresh fruit and then /