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Pork and Beans
hort, or Kansas Plan. —Pick the beans over carefully, and put into an earthen crock, and fill with cold soft water, and let stand over night; if the pork is too salt parboil it a short time, scrape the rind, and score it; put it, with the beans into a deep baking dish (why not bake them in the crock, the same as the Bostonians above—we know there is much less danger of burning in an earthen jar than in a tin or other metal dish), with hot water cover closely (this is certainly important at first), and set in the oven, and let them bake rather slowly until noon, or from 3 to 4 hours. Do not let them get too dry; if you can not see the water add more hot.
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