twentieth-century baked beans
 
1 quart  of navy beans
  salt
  water
  mustard
  pepper
1 - 2 tsp  sugar
1 can  evaporated milk or a quart of cream or very rich milk
 
beans baked with pork are good, but not suited to all digestion; prepared 
as follows they may be safely eaten by even young children. soak 1 quart 
of navy beans over night, parboil in salted water, drain and put in a 
large pan or a bean pot. add teaspoon of salt, a little mustard and pepper 
if liked, and a teaspoon or two of sugar. keep covered with boiling water 
and bake steadily for 6 or 8 hours. an hour or two before they are to be 
served, allow the water to dry away and add a can of evaporated milk or a 
quart of cream or very rich milk and continue baking until it is absorbed 
and the beans are nicely browned on top. they should be soft. 
 
holland's cook book 
compiled by mrs. e. v. turner, culinary editor 
published by the texas farm and ranch publishing co. 
 
nita holleman 
http://www.nitasnotes.com/recipes.html 
-- 
 
(ID: 78181) Mirror: rec.food.recipes: Sat, Oct 4, 2003


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