Mix in order given; pack in a deep greased pan, and bake in a moderate oven half an hour. Turn out on platter, and serve with Cheese Sauce (see No. 188).
CHAPTER XIII
VEGETABLES[8]
247.—BOSTON BAKED BEANS
| 1 quart pea beans | ¼ teaspoon soda |
| 1 tablespoon salt | ¼ cup molasses |
| 1 teaspoon dry mustard | ½ pound fat salt pork |
Soak beans in cold water over night; drain, cover with cold water, heat to boiling point, and simmer until beans are very tender but not broken; place in an earthen bean pot, add seasonings and pork (which has been scalded, scraped, and scored in half-inch squares); fill pot with boiling water, cover, and bake slowly for eight hours. Uncover for the last hour. Replenish water as needed.
248.—THICK PURÉE OF BLACK BEANS
| 2 cups beans | ½ teaspoon salt |
| 1 onion | 1/8 teaspoon pepper |
| 1 carrot | 3 tablespoons bacon fat |
| ½ bay leaf | 1 quart boiling water |
| ¼ teaspoon mustard |
Soak beans over night in cold water; drain, add seasonings, bacon fat, and water, and simmer two hours; remove onion, carrot, and bay leaf, and press through a sieve. Beat well, and serve with lamb or mutton.