Measure the beans after soaking. How much have they increased in bulk?
What is the reason for keeping the beans below the boiling point while baking?
Devise a method for preparing Baked Beans, when they can remain in the oven but an hour or two.
How are fatty meats cleaned? Why can they not be cleaned by washing in water (see Experiment 35)?
What is the purpose of scoring the salt pork or bacon?
What is the advantage of seasoning peanuts by cooking in strong salted water rather than sprinkling salt over them after browning?
What are the prices of beans and raw peanuts per pound?
How many cupfuls in a pound of each?