483 DR CEASE'S RECIPES. 



Remarks. — I think you now have the greatest variety of nice dishes made 

 with apples, that the author has ever seen in one connection; one idea, now, aa 

 to prevent the loss of apples by freezing, and I will close the subject. If ia 

 the house keep in a closet, or some dark place, and keep covered until thawed 

 out, which it is claimed will save them, by preventing softening and rotting. I 

 think this was first given in the " Household " of the Detroit FVee Press. And 

 •when frozen they may be cooked by putting into a covered dish, and cooked 

 with hardly a perceptible difference. 



TOMATOES— Escaloped.— Peel and cut the tomatoes in slices J^ inch 

 thick; make a force-meat of breadcrumbs, pepper, salt, butter and a little white 

 sugar; put this in a pudding dish with alternate layers of tomatoes, having the 

 tomatoes for the top layer (except with dry crumbs as below); put a bit of but- 

 ter upon each slice and dust with salt, pepper and a little sugar; strew with dry 

 bread crumbs and bake, covered, half an hour, then remove the lid and bake 

 brown. 



BEANS— Old, to Cook Properly, Baked or Boiled.— When 

 beans are kept over a year or more they become rather difficult to cook tender. 

 One way to accomplish it is to soak them over night in soft water, and in the 

 morning put them to boil, putting J^ tea-spoonful of soda into the water (and 

 especially must the soda be used too when you have any time strong water to 

 boil with). The water must be turned off as soon as it boils, and changed two 

 or three times. Have a tea-kettle of boiling water ready to cover them when 

 the other is poured off, as cold water hardens them again. After they begin to 

 crack open they should be put in the oven, with a piece of pork previously 

 freshened, and water enough to keep them from burning, and bake about two 

 hours. 



To Boil. — The only thing different is to keep them m the kettle with the 

 pork, being a little careful that the amount of water put in is only sufficient to 

 have them only nice and moist when done, as it leaves them richer than if too 

 much water is used; but if there is much water left when the beans are taken 

 up with a skimmer, it will help enrich the porridge or broth next below. 



Remarks. — Beans are not only a very healthful dish, but they contain more 

 iiourishment than any of the other vegetables in use; and as they — properly 

 fooked — are also easy of digestion, they ought to be much more frequently 

 found on every table, for the rich, as well as for the laborer, whom I do not 

 call poor, for if he enjoys his labor as he should, he is the richer of the two. 

 Either baked or boiled beans, warmed up, putting in sufficient hot water to 

 keep them moist, are sweeter and nicer, to the author's taste, than when first 

 cooked — always prepare, then, more than will be eaten at the first meal. 



Bean Porridge or Broth.— When the beans are skimmed from the 

 kettle leave a tea-cupful or more in the kettle. Set it upon top of the stove 

 where the beans will slowly cook fine. Then season with sufficient salt, pep- 

 per, and butter to make it relish, and, with good graham bread and butter, it 

 makes a soup fit for a king or a dyspeptic. With t lis, also, if more is made 

 than needed at the first meal, it is best, the old saying is, (and it is true, too, if 

 warmed every day), "when nine days old." 



