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( Originally Published 1918 )
SUBJECT MATTER Peas, beans, and lentils which are dried for market contain a high percentage of protein, carbohydrate, and mineral matter. They form an excellent substitute for meat and are much cheaper in price. The digestion of leguminous foods proceeds slowly, involving a large amount of work; on this account they are not desirable for invalids, lut they are satisfactory for those who are well and active. The dried legumes must 1'e soaked overnight in water and then cooked for a long time, in order to soften the cellulose and develop the flavour. PRELIMINARY PLAN it will he necessary to plan this lesson several days in advance, if the beans are tu be baked. As they will be prepared and put on to hake before the lesson period, the Baking-powder Biscuits may Lc made during the lesson, to serve with them. RECIPE Boston Baked Beans 1 qt.navy beans 2 tbsp. molasses 1 tbsp. salt 1 c. boiling water 1/2 tbsp. mustard 1 lb. fat salt pork 1 tbsp. sugar Boiling water to cover Look over the beans and soak them in cold water overnight. In the morning drain, cover with fresh water, and simmer them until the skins will burst, but do not let the beans become broken. Scald one-half pound of fat salt pork. Scrape the pork. Put a slice in the bottom of the Lean pot. Cut the remaining pork across the top in strips just through the rind, and bury the pork in beans, leaving the rind exposed. Add one cup of boiling water to seasonings and pour over the beans. Cover with boiling water. Bake slowly, adding more water as necessary. Bake from 6 to 8 hours, uncover at the last, so that the water will evaporate and the beans brown on top. Serves twelve. METHOD OF WORK Have the beans washed and put to soak the night before the lesson is to be given. Assign to one of the pupils the task of putting them on to simmer early the next morning. Call the (-lass together for a few moments when the beans are ready to bake. Assign one of the pupils to attend to the fire and the oven. Let the beans bake all day. If the lesson is to be given late in the afternoon, the beans may be ready to serve, or the cooking may be continued on the second day and the lesson completed then. It. would be well to serve the dish at the lunch period. Have the biscuits prepared to serve with the baked beans. |
Household Science in Rural Schools: Baked Pork And Beans - Baking Powder Biscuits Butter Cakes - Plain Yellow Cake - Cocoa-coffee-tea Yeast Bread Serving A Simple Dinner Without Meat - Baked Omelet - Macaroni And Cheese Sugar Sewing Preparation & Hems Hemming Towels Sewing Pattern For School Bags Darning Socks Sewing Instructions - Patching Read More Articles About: Household Science in Rural Schools |