If the dent thus made in the souffle springs back, it
is sufficiently baked. Remove from the oven and serve at once.
[Illustration: FIG. 5]
69. BAKED BEANS.--Almost any kind of dried beans may be used for baking.
Some persons prefer the small navy beans, which are mentioned in this
recipe, whereas others like the larger marrowfat beans or Lima beans.
Pinto beans have for some time been taking the place of navy beans, and
are found to be a very good substitute. To bake beans successfully, a
dish with a tight-fitting cover, such as the one shown in Fig. 5, is
required. This is made of heavy glass, but if such a utensil is not
available, very satisfactory results can be obtained by using a heavy
earthen bowl, crock, or baking dish. To produce the delicious flavor
that is agreeable to most persons, beans should be baked a long time.
Therefore, as considerable heat is consumed in their cooking, it is a
wise plan to prepare more than enough for one meal. They may be served
the second time as baked beans, or, if this is not desired, they may be
used for various other purposes.
BAKED BEANS
(Sufficient to Serve Six)
1 pt. navy beans
2 Tb. molasses
2 tsp. salt
1/2 lb. bacon or salt pork
Soak the beans overnight, parboil in soda water, and drain. Add a
sufficient amount of water to cover the beans well, cook until they
break open, and then pour with the liquid into a baking dish. If this
liquid does not almost cover the beans, add more until it comes nearly
to the top.
Pages:
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
201
202