Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-01-04

ITO prepare Boston baked beans
soak a pint of the real pea beans
over night in four times the
amount of cold water. Next morning wash
off thoroughly and put on to parboil with
fresh hot water. Add teaspoonful Of
soda, which will at once bring to the sur
face a black scum which should be
SKINNED off. Do not throw it in the sink
as it leaves odor in its wake. Cook
until the skin breaks when blown on.
Rinse the beans in clean hot water. Have
ready an old-fashioned Boston bean pot
or an earthen jar. rinse out with hot
water and, in the very bottom place one
or two strips of well cleaned spare ribs.
Add beans to almost fill the pot, then
a pound of pork fat and lean streaked.
Have the rind at the top and scored In
squares Add the rest of the beans, COW
ering all of the pork excepting the rind.
Cover all with boiling water in which
spoonful of molasses has been stirred and
pepper to suit the taste. Cover and set
in the oven. If wanted for the evening
meal bake all day, watching to add more
boiling water as it cooks dry. About an
hour before serving remove the cover and
let the beans cook crispy brown. Serve
with picked beets or pickles, and If
liked, fish balls. I
New York Baked Beans.
These are like the Boston baked beans
only the molasses is omitted and the
beans are served without being so crisply
brown.
Split Pea Soup.
For split pea soup. SO good in cold
weather, soak a quart of split peas over
night In the morning put them on the
stove in plenty of fresh cold water-about
four times as much water as peas. Add
a large piece of salt pork, half good
sized carrot, good-sized leek, two po-
tatoes of medium size, one punch OF pars-
lev, one teaspoonful of thyme, one large
turnip, a bunch of celery tips, s1ce OF
bread and salt and pepper to taste. Lei
the SOUP boil all day. adding fresh water
as it boils down. If you have nreiess
cooker use that Strain before serving.
Philadelphia Pepper Pot.
For the real old Philadelphia pepper pot
get six pounds of the best mixed tripe
and soak in salt water for an hour or
two. Have also a knuckle of veal. Boil
both tripe and veal with water to cover
but in separate pots, and cook slowly
until the meat IS teIluci- - "AAA eeAAAS
three hours at least.
Cool In the pots, skim of the grease,
then put the two liquors in one large pot
Cut the tripe in pieces the size Of large
dice; cut also some of the veal. Add to
the pot, together with six large potatoes
and four onions; cut in pieces, season to
taste with salt, pepper. pot herbs. nall
box of sweet marjoram and the same
amount of thyme.
Sweet banil, cloves and allspice may De
added if desired. Boil for about two
hours One-half hour before serving ADD
dumplings about the size of marbles,
made from biscuit dough.
Cook for ten or fifteen minutes, remove
spices and sweet herbs. which should
have been inclosed in little bags, and
thicken with flour and butter rubbed to-
gether to make consistency required. the
soup should be about as thick as rich
cream when done half cup OF cream
can be added If desired.
Tomato Soup Made From Canned
Tomatoes.
Add to two quart cans of tomatoes one
onion cut fine two tablespoonfuls of salt