Evening Republican, Volume 15, Number 133, Rensselaer, Jasper County, 6 June 1911 — BAKED BEANS, BOSTON STYLE [ARTICLE]

BAKED BEANS, BOSTON STYLE

Method in Vogue In the “Mouern Athene” fteemlngly Cannot - £ Be Improved On. Boston has given at least one indispensable dish to the culinary department of every home where good food is relished. Travelers have said that there are beans and beans, but it remains for the Hob city to make of the homely little vegetable a food fit for the gods. To make baked beans soak <me and one-half pints small white beans over night in soft water. In the morning drain and parboil, but not enough to crush the beans. Place in the bottom of a bean pot several slices of bacon (salt of fresh pork), then put in about half the beans, over which spijpkle salt, a heaping spoonful of brown sugar or New Orleans molasses, then more slices of the bacon. Over this place the rest of the beans, with the sugar or molasses, and bacon on top. Cover with soft water, and bake at least eight hours, though they are better if baked all day. Add soft water as needed. Baked beans seem Incomplete if served without brown bread. To make this old-fashioned delicacy take one and one-half pints of sour milk, to which should be added one cup of baking molasses, and a scant teaspoonful of soda. Foam separately, then add four cups graham flour, one teaspoonful salt. Put in one pound baking powder cans, steam two and one-half hours and bake half hour.