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Classic
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page 467
5. Baked Beans. Anyone can have nice baked beans if he secures a bean pot and
follows these directions: The large red kidney variety of beans is largely used,
but the small white pea bean is more generally popular.
1 quart of beans is sufficient when cooked for two meals for an average family.
They should be soaked in cold water for an hour or so. Then salt and pepper
should be added, together with 1/2 teaspoon of must id and 1/2 teacupful of
molasses. The molasses gives the beans a delicious flavor and at the same time
it is not too pronounced, nor is it possible to detect the molasses. When the
beans are in the pot, 1/2-3/4 pound of salt pork well streaked with lean should
be placed on top, and then enough warm water poured into the pot to just cover
the beans.
Beans should be baked in an oven of even temperature for either a day or a
night, or, in other words, about 12 hours. It is better to bake them in the day
time, for then they can receive more attention. As the water gradually
evaporates more should be added from time to time, but care should be taken to
keep the beans covered. This must be done until the beans are nearly ready to be
taken out, when no more water should be added, so that they will not be so moist
as to become mashed or broken.
The pot can remain in the oven, where it will simply keep hot, for an indefinite
time without injury. Beans should be served in a covered dish. Beans that have
been left over are delicious warmed up in a stew-pan with a little water added,
and many bean epicures think the more times beans are warmed over the better
they are.
Good, old-fashioned brown bread is the proper ac companiment for baked beans,
and it is as difficult to get the genuine article as it is to find good baked
beans. Here is a famous recipe for Boston brown bread of the proper kind: 1
cupful of rye or graham flour, 1 cupful of white flour, 2 cupfuls of Indian
meal, 1 cupful of molasses (scant), 2 teaspoonfuls of soda, 1/2 teaspoonful of
salt, 1 cupful of sour milk and 1 1/2-2 1/2 cupfuls of water.
Steam for 3 hours and then dry in the oven for half an hour. The brown bread
should be eaten warm and what is leftover can be either steamed again or
toasted.
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