February 20, 1956 Baked Beans, Double Boiler Brown Bread, Saucepan Indians

Baked Beans

1 1-lb. pkg. beans (pea, marrow or navy)
1 medium onion
 1/2# salt pork
4 T. brown sugar
1/2 t. salt
Dash pepper
1 t. dry mustard
1/2 c. molasses (light)
Boiling water

Wash and pick over beans. Soak in cold water overnight. Place ingredients in kettle. Cut pork in chunks. Add boiling water and cook until skins break and they are ready to bake. Sample first for tenderness. --Or-- Drain soaked beans. Cut onion in quarters and place in bottom of bean crock. Place 3 or 4 pieces of pork on onion. Add beans. Place balance of pork on top, sprinkle with sugar, salt, pepper and mustard and finally add molasses. Carefully add (at one edge) just enough boiling water to cover. Set oven at 325 degrees or slow and bake 5 to 6 hours until beans are done and nicely browned. Cover, except for the last hour and keep covered with liquid except the last hour.

From Iva W. Nevinger who says this recipe was taken from McCall's magazine one time. It was originally from the family recipes of Eleanor Roosevelt.

Double Boiler Brown Bread

 
Mix:
1/2 c. sifted white or rye flour
1/2 c. graham flour
1/2 c. yellow corn meal
1 t. soda
Pinch of salt. Add
1 cup sour milk
1/2 c. dark molasses

Pour into top of greased double boiler or 2 1-lb coffee tins and steam 2 hours or until firm.  Place in moderate oven to dry for a few minutes. Serve 4. If desired, 1 cup of raisins may be added. Toss with flour before milk and molasses are added. Excellent toasted for breakfast.

Saucepan Indians

(An easy-to-make rich brownie)

1/4 lb. butter
2 1-oz. squares un-sweetened chocolate
1 c. sugar
1 c. broken pecans
1/2 c. clour
1 t. baking powder
1 t. vanilla
2 eggs

Melt butter and chocolate in a saucepan. Remove from heat. Add all ingredients except eggs. Mix to blend with a plate scraper or a spoon. Add eggs and beat well. Pour into a greased 9 x 9" pan. Bake in a moderate oven (350 degrees) 30 minutes. Be careful not to burn. Cool. Cut into squares.