Every evening, Wilmington daily commercial., 1918-10-01
BEANS---AND
MORE BEANS

oT long ago N soft pl io"u W"
N servation $. o. s. was sent out
urging the housewife to eat
moro beans and to make use Of more
n her daily bills OF fare. Perhaps 1t
would be easier for us to heed this II
!, were not still possible 20 get fresh
vegetables. but rs matter of fact
iried beans ought 10 he regarded In
he light Of a meat substitute rather
han as green vegetable substitute.
Reans contain lot or protein, or
aody- building material. and for that
reason they TAX, the place Of meat In
we'll balanced diet.
One reason why beans are not used
more than they arc is undoubtedly he
,ause IN the minds OF most Americans
dried beans stand for one sort 81 dish
-Ro-ton baked beans and this dish
requires long. slow cooking. only the
cook with an old Ia shioned coal stove
~ her dispose can think Of using
recipe that calls FOR five or six hours
baking and in these days OF coal con
servation Il Is rot every DAY in the
week that even The coal range is go
ms that length Of time. Az winter
comes on househoiders can make use
- their heating furnaces for baking
beans in the good old fashioned way.
\ rack can he Inserted in the furnace
and sometimes when the FIRE Is burn
ing low the beans laid on that in the
old-fashioned covered not
Here is the old fashioned rule FOR
making this type ~ beans. Soak one
quart ~ white or red kidney beans
until they look slightly ,hrIveled
Have ready an eavthen bean pot with
$ pound Of salt pork. unCooked, in the
bottom. Cove this with the beans.
add littl2 pepper no salt rs the
porls +. suf'c'ently salt. II liked sweet.
add one Tablespoonful of molasses,
over with hot water. and bake In
moderate oven for siN hours When
necessary add water TO keep moist
or course there are some cooks who
would not think or boiling the beans
before baking. Here ~ q recipe for
old fashioned. unhoiled baked beans
Fin bean pot three quarters fun Of
wflite beans that have been washed
and looked over and chen cover we'll
with cold water Then Law on TOP six
strips OF bacon and cover with the
bean pot cover Rake ror six hours.
Boston Roast.
Here - the recipe Tor what has been
called Boston Roast. out OF Difference
no doubt to Boston baked beans rather
than because this sort OF dish emanat-
ed from the Hub II has gained con
siderable popularity since the advance
To- liz Cs1irfN rq
vo-eome To make ~ soak pint
rnea>ur. Of dried beans sV day ard all
night and then cook II sslted water
until ,hey are soft Drain ana put
them through the meat chopper and
add - them a cup Of soft bread
ei1Imbs. pint o. grated cheese, salt,
pepper snd q tablespoon or chopped
onion Add about half cup or the
liquid ii which The beans have been
cooked--enough % form into loaf
and then bake III a moderate over for
about three quarters OF an hour. Have
ready a little dripp.ngs OF some sort
mixed with equal parts 81 hot water
and haste the loaf occasionally while
cooking
Bean Soup.
Soak TWO cups % dried beans over
night in cold water ard IN the morn
ing drain Them and put IN a pan with
cup and a hair O. water and a ham
bone and let them simmer. From time
Ia time add more water When the
beans are partly done add an onion
snd SONS celery stalks and when gil
are tender put through colander
Now make a smooth white sauce OF
three tablespoons Of corn starch mois-
tened with a little hot water and
little butter and add TO the soup. ADD
s cup Of milk and heat We'll before
serving.
Used With Meat.
Dried beans can be combined 70 ad-
vantage with meat 20 make a little 60
q long way. Throw into a kettle n cup
and half Of wfite beans that have
been soaked over night anC a pound
81 shank salt pork that has been freed
from oil skin and part % the rat
Cook for four or five hours adding
water from time 70 time Flavor 20
taste with salt and pepper. and serve
with tomato sauce
With Tomatoes.
Soak beans over night and cook
three hours or more until tender Now
add tornatoe. that have been skinned
and cut up. salt and pepper and cook
4 halt hour longer. Il you like the
ta>te add a little minced onion with
the tomatoes.