The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-05-14
Continued from last week.
PURGE of Dried Beans

10 VA III hON DONnS
Cook l quart of beans in water
until very soft, then drain well (sav-
ing the water) and rub thru a PURGE
sieve. Put 1 pint of the strained
beans in stewpan with 2 table
spoonfuls of butter or savory drip
pings, 1 teaspoonful of sugar, tea
spoonful of salt, one-fourth of a tea
spoonful of pepper, and hot milk
enough to make the PURGE like thick
mush. About half a pint of milk
will be right. Cook in the double
boiler for one hour, stirring otter
and adding more milk if too dry.
Heap the PURGE, in the center of
hot platter Garnish with a circle
OF fried sausages, pork chops, NUT
ton chops, or any fat meat. The
puree may be served as a vegetable,
with any kind of meat. A soup NAV
be made with the water in which the
beans were cooked and the remand
er of the strained beans.
Dried Beans Saute
Cook the beans until tender. but
not broken. Drain off the water and
save it for soup. For | quart of
beans put 3 tablespoonfuls of savory
drlppings or butter in large bot
toned stewpan. When the fat is nut
in the drained beans, which have
been seasoned with tablespoonful
OF salt and half a teaspoonful of
salt and half teaspoonful of pep
per. Cook over a hot fire for Is
minutes, frequently turning the
beans over with fork Cover and
let them cook for half an hour where
they will not burn. If the beans
are liked moist add cupful of meat
broth, milk, or water before putting
them to cook for the last half hour.
This dish may be made savory by
frying a tablespoonful of minced
chives, shallot, or onion in the but
ter or fat before adding the beans.
A tablespoonful of fine herbs may
also be added to the beans to make |
them more sayory.
Dried Beans With Sauce
The we'll cooked and drained beans
may be moistened with any good
sauce and cooked for half an hour.
Dried Beans i'm Salad
Season the cooked and drained
beans with any of the salad dressings
and serve as salad.
Baked Beans
Cook the dried beans gently until
the skins begin to break, then drain
on the water. Put layer of beans
In bean pot or deep earthen dish,
and on this layer, in the center of
the dish, place piece of salt pork {
c"streak of fat and streak of lean")
having the rind side up, using for
l quart of beans a half pound of Ia
pork; the rind should be scored. Fill {
up the dish with the beans, and add {
seasonings and water to cover the Y
beans. The simplest seasoning is 1 II
tablespoonful of salt and half tea /
spoonful of pepper to quart of a
beans. Mix the salt and pepper with '
the water. If liked, tablespoonful t
OF mustard may be added as well as f
a tablespoonful or more of molasses i
and an onion. Instead of the pork It
a piece of salt or fat beef or mutton
may be employed. In this case there +
should be from IN to 2 pounds of a
the meat per quart of beans. If la
fresh meat be used, add more salt I
to the beans. If, ON the other hand, a
salt meat is used, probably tea r.
spoonful of salt will be enough.
When mutton is employed trim off n
every particle of the skin. n
Bake the beans in very moderate n
oven for or 10 hours. Add a little j,
boiling water from time to time. but &
never enough to bring the water be- s,
yond the top of the beans. Any a
kind of bean may be baked in this It'll