Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-12
SlEASONABLE RECIPES

ware pots sold for that purpose or.
failing that. small earthen butter crock.
out of tin dish. Use for this purpose
the small pea beans Pick over a quart.
rejecting all imperfect ones: then soak
| them over night i'm warm water The
next morning parboil till the skins crack
open. dip out of the water and pack in
the earthen pot. When the pot is about
one-third full, place in IL one-half pound
generously weighed) streaked salt pork.
| the skin of which has been scored with
a knife. Cover with beans so that oriv
the rind shows above them. Take one
good dessertspoonful of salt. two OF
molaSses or sugar. one-haf teaspoonful
OF mustard, quarter of n teaspoonful red
pepper and a pinch of soda, dissolve ali
in a pint of warm water and pour over
the beans. Add enough more hot water
to cover the beans; put on the cover OF
the pot. and bake slowly all day, or put
In the oven at night and bake all night.
When done, the beans should be soft and
tender, but whole and brown on top. and
the pork cooked to 2 jelly.
Baked Beans, New York Style.
Wash and soak one quart of pea or
navy beans over night In the morning
pour off the water and put to boil with
plenty of cold water. When they
reach the boiling point drain. then re-
cover with boiling water and simmer
off the water. and into deep pan
of granite ware or tin put a layer of
the beans. Have ready three-quarters of A
pound of mixed salt pork. score and
put IN the middle OF the pan, rlnd
side up. Mix together a tablespoonful
of salt. a half teaspoonful of pepper
and a tablespoonful of mustard. dissolv-
ed in pint of hot water, and pour
over the beans. This should cover the
pork all but the rind. Add hot water
to cover and bake in slow oven
six or eight hours, adding more water
as it boils away.
Buckwheat Cakes.
wheat. and direct from the mill il
possible. To four cups of the buck
wheat -four add one cup of cornmeal
or graham flour and "a tablespoonful
of salt Mix one cup of milk with
three cups of hot water and let stand
until the mixture is lukewarhl. Add
the liquid slowly to the dry ingredients
i'm order to prevent Jumping. and beat
until very smooth Dissolve one yeast
to the batter and again beat vigorously
for ten minutes at least The pest
thing to set the batter in is regular
earthen buckwheat jar. with tim
capped spout. Set this in a warm
place over night, covering with a
bread blanket if the kitchen is cold
I'm the morning, if the batter is too
thick add a little warm water or milk.
II it has risen too. much. and there
lis the least sour odor noticeable, dls-
solve a half teaspoonfuI Of soda in
little milk water and beat it
Stir the batter down as soon as pos
sible and let it rise again before bak-
ing the cakes round griddle Is the
best shape. and polished iron that
cleans easily is preferable To soap
stone Grease lightly. no more The
hest ereaser is beef suet, tried out and
applied with a swab. or bit or TAT
pork impaled on the points or FORK
Bake the cakes small and In perfect
circles. and as fast as baked pile SYM
metrically on a small hot plate.
flashed Brown Potatoes.
flashed brown potatoes may be made
from the raw or cooked vegetables, as
preferred For the raw potatoes. peel,
allowing one for each member of the fam
ilv. then soak I'm cold water for fifteen
minutes Drain and wipe dr.. then chop.
Put into a frying pan two tablespooniuis
of bacon fat or butter for each pint OF
potatoes. Add the potatoes. sprinkle with
salt and paprica, add Tablespoonful vine-
gar. cover and set on the back of the
stove, cooking gently until tender. Theh
draw forward. brown, fold like an ome-
let and slip off onto a heated dish
To utilize cooked potatoes, chop Two
cold boiled potatoes rather me
and season with salt and pepper. Put
ia blespoonful of butter or bacon rat INTO
q perfectly clean frying pan, and when
hot put in the potatoes. smoothing anu
pressing them down. Push BACK over
moderate fire and let them cook without
stirring for eight or ten minutes, then slip
a Timber bladed knife under and fold over
like an omelet. Cook about three minutes
longer Slip into hot dish and serve.
EMMA PADDOCK .TELFORD.