Turn off the water in the morning, and put on to boil in cold water till tender,—at least one hour. An earthen pot is always best for this, as a shallow dish does not allow enough water to keep them from drying. Drain off the water. Put the beans in the pot. Take half a pound of salt pork, fat and lean together being best. Score the skin in small squares with a knife, and bury it, all but the surface of this rind, in the beans. Cover them completely with boiling water. Stir in one tablespoonful of salt, and two of good molasses. Cover, and bake slowly,—not less than five hours,—renewing the water if it bakes away. Take off the cover an hour before they are done, that the pork may brown a little. If pork is disliked, use a large spoonful of butter instead. Cold baked beans can be warmed in a frying-pan with a little water, and are even better than at first, or they can be used in a soup as in directions given. A teaspoonful of made mustard is sometimes stirred in, and gives an excellent flavor to a pot of baked beans. Double the quality if the family is large, as they keep perfectly well in winter, the only season at which so hearty a dish is required, save for laborers.
BROILED AND FRIED MEATS.
If the steak is tender, never pound or chop it. If there is much fat, trim it off, or it will drop on the coals and smoke. If tough, as in the country is very likely to be the case, pounding becomes necessary, but a better method is to use the chopping-knife; not chopping through, but going lightly over the whole surface. Broken as it may seem, it closes at once on the application of a quick heat.
The best broiler is by all means a light wire one, which can be held in the hand and turned quickly. The fire should be quick and hot. Place the steak in the centre of the broiler, and hold it close to the coals an instant on each side, letting both sear over before broiling really begins.
Where a steak has been cut three-quarters of an inch thick, ten minutes will be sufficient to cook it rare, and fifteen will make it well done. Turn almost constantly, and, when done, serve at once on a hot dish. Never salt broiled meats beforehand, as it extracts the juices. Cut up a tablespoonful of butter, and let it melt on the hot dish, turning the steak in it once or twice. Salt and pepper lightly, and, if necessary to have it stand at all, cover with an earthen dish, or stand in the open oven. Chops and cutlets are broiled in the same way. Veal is so dry a meat that it is better fried.
Where broiling for any reason cannot be conveniently done, the next best method is to heat a frying-pan very hot; grease it with a bit of fat cut from the steak, just enough to prevent it from sticking. Turn almost as constantly as in broiling, and season in the same way when done. Venison steaks are treated in the same manner.
VEAL CUTLETS.
Fry four or five slices of salt pork till brown, or use drippings instead, if this fat is disliked. Let the cutlets, which are best cut from the leg, be made as nearly of a size as possible; dip them in well-beaten egg and then in cracker-crumbs, and fry to a golden brown. Where the veal is tough, it is better to parboil it for ten or fifteen minutes before frying.
PORK STEAK.
Pork steaks or chops should be cut quite thin, and sprinkled with pepper and salt and a little powdered sage. Have the pan hot; put in a tablespoonful of dripping, and fry the pork slowly for twenty minutes, turning often. A gravy can be made for these, and for veal cutlets also, by mixing a tablespoonful of flour with the fat left in the pan, and stirring it till a bright brown, then adding a large cup of boiling water, and salt to taste; a saltspoonful being sufficient, with half the amount of pepper.