VARIOUS DISHES. 483 



Boston Baked Beans.— An excellent and favorite dish with every New 

 England family, if carefully prepared: Get a red, earthen jar (I believe the red 

 ones are unglazed and, therefore, preferred). It should be 14 to 16 inches deep, 

 with a wide mouth. Get the beans at a first-class grocery, lest they should be old 

 or poor in quality; pick, wash and soak them over night in plenty of cold water; 

 scald them the next day with a tea-spoonful of soda; they should not boil unless 

 they have been long stored. Drain off the water twice, at least, to remove the 

 taste of the soda, and to each 3 pts. of beans, before soaking, allow IJ^ lbs. of 

 good, sweet, salt pork — a rib piece, not too fat, is best. Let the beans cover all 

 but the top of the pork, which must have been freshened if very salty, the rind 

 scraped and scored ; adding hot water enough to cover the beans, in which half 

 a small cup of molasses has been dissolved. They should be put in the oven at 

 bed-time, while there is still a moderate fire remaining. They will be ready in 

 the morning. If the pork is not very salt, add a little salt to the water in which 

 the beans are baked. — Boston Herald. 



Pork and Beans— Short, or Kansas Plan.— Pick the beans over 

 carefully, and put into an earthen crock, and fill with cold soft water, and let 

 stand over night; if the pork is too salt parboil it a short time, scrape the rind, 

 and score it; put it, with the beans into a deep baking dish (why not bake them 

 in the crock, the same as the Bostonians above — we know there is much less 

 danger of burning in an earthen jar than in a tin or other metal dish), with hot 

 water cover closely (this is certainly important at first), and set in the oven, and 

 let them bake rather slowly until noon, or from 3 to 4 hours. Do not let them 

 get too dry; if you can not see the water add more hot. — Kansas City Times. 



Bemarks. — Although there is, and must be, more or less sameness in all the 

 above plans of cooking beans, yet there is sufficient difference in some things 

 to justify the number I have given. The following will also be found valuable 

 in cooking beans and corn together in winter, warming up, drying string beans, 

 etc.: 



Winter Succotash.— This may be made with Limas, horticulturab, 

 garden beans, or white field beans. The latter are seldom used for succotash, 

 but they make it very nicely. The method of proceeding in each case is the 

 same. Boil the beans without soaking until three-fourths done. In the mean- 

 time put an equal amount (dry) of dried sweet com with 3 qts. water, and let it 

 steep on the stove for 2 hours without boiling, then add to it the beans, and let 

 them cook together gently until the beans are done. Serve warm and do not 

 break the beans. 



Beans or Succotash, To Warm.— Put either beans or succotash into 

 shallow dishes and cover with a little hot water. Heat slowly, and do not stir 

 while warming, as that makes them mussy. If they are likely to burn putthem 

 back where there is not so much heat. Dish them up with a flat ladle so as to 

 mash them as little as possible. An excelleut dish for breakfast. In fact, 

 baked beans, or any dish with beans in it, like bean porridge (which see), is all 

 the better for having been warmed over — the more times the better the dish. 



String Beans for Winter Use.— Some writer in the "Household" 



