Baked Beans

Soak beans overnight in cold water. In the morning drain off the water and cover with fresh water. Cook beans gently until skins begin to break. Place a layer of beans in a bean pot or deep earthen dish and on this layer in the center of the dish place a piece of salt pork break of fat and streak of lean), have rind side up.

For each quart of beans use one-half pound pork; score the rind. Fill dish with beans, add seasoning and water to cover. (One tablespoon salt and one-half teaspoon pepper to one quart beans.) Mix seasoning with the water. One tablespoon mustard may be added; also one-half tablespoon molasses and one onion. Instead of pork, a piece of salt or fat beef or mutton may be used, or the fat trimmed from a cooked piece of corned beef. In this case use one and one-half to two pounds meat to one quart of beans. If fresh meat is used, add more salt. If all meat is used, one teaspoon salt is sufficient. When mutton is used, trim off every particle of skin. Bake the beans in a very moderate oven eight to ten hours. Add a little boiling water from time to time, but never enough to bring the water above the beans. Do not cover beans while baking.

Bean Polenta

1 pint of small white beans 1 1/2 tablespoons of molasses 1/2 teaspoon mustard

1 tablespoon of butter or drippings 1 tablespoon of vinegar Salt and pepper to taste

Wash the beans and soak them overnight in cold water. In the morning, drain off this water, cover with fresh, cold water, bring slowly to a boil, and boil slowly one hour; drain again, cover with one quart of fresh boiling water, and boil slowly another hour. When done, press through a colander, return to the kettle, add the butter or drippings, molasses, mustard, salt, pepper and vinegar; stir, and boil ten minutes.

Bean Croquettes

1 pint of white beans 1 tablespoon of vinegar 1 tablespoon of molasses

1 tablespoon of butter or drippings Salt and pepper to taste

Boil the beans as directed in preceding recipe. When done, drain and press the beans through a colander, then add the other ingredients, mix well and stand away to cool. When cold, form into small balls, dip first in egg and then in bread crumbs, and fry in deep hot fat.

Puree Of Beans. See Puree of Dried Beans, page 57. Boston Roast.

1 - pound can kidney beans, or same quantity cooked beans.

1/2 pound grated cheese

Bread crumbs


Mash beans or put through a meat grinder. Add cheese and enough bread crumbs to make a stiff roll. Bake in a moderate oven, basting occasionally with butter and water. Serve with tomato sauce. The dish may be flavored with onions chopped and cooked in drippings.

Kidney Beans With Brown Sauce

Put one tablespoon of butter or dripping in a saucepan and brown until dark, but do not burn it. Add one tablespoon flour; stir and brown again. Add cup good stock (beef is best); season with salt and pepper.

Cook one pint fresh shelled beans in salted water until tender. Add the sauce, and cook one minute longer.