EDITH ADAMS’ l2tu ANNUAL PRIZE COOK BOOK 27

BEAN POTS

BOSTON’S OWN BAKED BEANS
(From the Mayor of Boston)

Soak 1 quart of medium-sized beans
overnight in cold water. In the morning,
drain water from the beans. Preparation
of a 2-quart size bean pot for baking the
beans should be as follows: Place 2 table-
spoons of molasses on the bottom of the
pot, then add the drained beans. Now
place % pound of raw salt pork, the top
of which has been generously scored with
a knife, on top of the beans and add suff-
cient boiling water to reach the level of
the beans in the pot. Sprinkle surface
top of beans with % teaspoon salt. Place
in moderate oven to bake after having
placed the cover of the bean-pot on the
pot. Baking time requires 8 to 9 hours.
During baking, add a sufficient amount of
boiling water to retain water at the level
of the beans. When beans and juice are a
nice brown shade they should be ready for
serving. However, before removing beans
from oven, test with a fork and, if soft,
they are done. If not, continue baking
until they are soft.

Note: Many Bostonians are fond of
onion flavoring and they add a small peeled
raw onion, cut in halves, before baking to
attain this flavor.

“I wrote to the Mayor of Boston for
his official recipe. Mayor James M. Curley
replied at once and attached ‘the most
popular recipe for our famous baked
beans.’ ”

Mrs. Fraser A. Wilson, 3900 Pandora
Street, Vancouver, B. C

SPANISH BEANS WITH LIVER
1 12-ounce package red kidney beans
(134 cups)
1 quart cold water
1 cup canned tomatoes
2% teaspoons salt
4 teaspoon pepper
1 bay leaf
Y% teaspoon powdered thyme
sliced, medium onions
1 minced clove garlic
1% cup salad oil
1% pound thinly sliced beef liver
1 tablespoon flour
Wash beans, pick over, soak in cold
water overnight. Drain; measure liquid,
and add enough water to make 3 cups.
Add to beans with next 5 ingredients.
Saute onions and garlic in salad oil until
tender but not brown; then add them to
beans, reserving oil. Cover; bring to boil,
and simmer 2 hours, or until beans are
tender. Meanwhile, dredge liver in flour,
and saute in reserved oil until brown on
both sides.

ESAU’S MESS OF POTTAGE
1 cup thinly sliced onions
% cup butter
2 cups cooked lima beans
1 can tomatoes, sieved
1 pint hot milk
l teaspoon salt
2 teaspoons sugar
% teaspoon pepper

Cook onions in butter until yellow;
add beans and sieved tomatoes. Cover
and cook until beans are soft enough to
press through a strainer. Add to milk
heated to the same temperature and sea-
son with salt, sugar and pepper. If the
mixture shows an inclination to separate,
thicken with 3 or 4 tablespoons of flour
blended with a little water. It is safer to
use the double boiler after combining with
the milk.

“This may not be exactly the recipe used
by the son of Isaac, but the ‘mess’ is
mighty good!”

Mrs. M. Hunt, 2601 Thirty-eighth
Avenue, Vernon, B. C.

BAKED SOYBEANS WITH CHEESE
1 cup soybeans
1 cup mild Canadian cheese (diced)
2 medium onions
Canned tomatoes
Salt

Soak soybeans overnight. Drain. Put
beans in casserole, add diced cheese,
chopped onions, salt and cover with
canned tomatoes. Bake 6-to 8 hours in a
a degree F. oven, stirring occasion-
ally.

Pressure Cooker: Cook beans and
tomatoes 15 minutes at 15 pounds pres-
sure. Then place in a casserole with other
ingredients and bake in the oven for 1%
hours, approximately.

Mrs. V. Tolhirst,
Vancouver, B. C.

SOYBEANS WITH CREOLE SAUCE
cups soybeans, cooked or canned
tablespoons chopped onion
tablespoons minced green pepper
tablespoons butter
tablespoons flour
Salt
large tomatoes
cup brown stock

Measure the soybeans. Saute the onion
and pepper in the butter, add flour, sea-
son with salt and pepper and stir until
blended. Add tomatoes and cook 2 or 3
minutes, then add stock and bring to
the boiling point. Strain, add soybeans
and reheat. Serve at once in little indi-
vidual bean pots. Serves 4.

196 North Delta,

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