Boston Baked Beans

1 quart pea beans

1 tablespoon salt

1 teaspoon dry mustard

1/4 teaspoon soda

1/4 cup molasses

1/2 pound fat salt pork

Soak beans in cold water over night; drain, cover with cold water, heat to boiling point, and simmer until beans are very tender but not broken; place in an earthen bean pot, add seasonings and pork (which has been scalded, scraped, and scored in half-inch squares) ; fill pot with boiling water, cover, and bake slowly for eight hours. Uncover for the last hour. Replenish water as needed.

Thick Puree Of Black Beans

2 cups beans 1 onion 1 carrot 1/2 bay leaf

1/4 teaspoon mustard 1/2 teaspoon salt 1/8 teaspoon pepper 3 tablespoons bacon fat

1 quart boiling water

Soak beans over night in cold water; drain, add seasonings, bacon fat, and water, and simmer two hours; remove onion, carrot, and bay leaf, and press through a sieve. Beat well, and serve with lamb or mutton.

1 For cooking common vegetables for which recipes are not given in this chapter, see Time Table for Cooking (page 240).

Lima Bean Loaf

1 cup dried Lima beans

1 onion

1 carrot

1 cup dried sifted crumbs

1 teaspoon salt

1/4 teaspoon mustard

1/2 teaspoon paprika

1 egg slightly beaten

2 tablespoons sausage fat or butter 1/2 cup boiling water 6 pimolas

Soak beans over night in cold water, and drain; cover with boiling water, add onion and carrot, and cook until beans are tender; drain, and put through the food chopper with carrot and onion; add crumbs, seasonings, egg, and sausage fat melted in boiling water; add pimolas cut in small pieces, mix well, pack in a greased bread pan, and bake in a moderate oven half an hour. Serve with Tomato Sauce (see No. 203).