Cooking and the Care of Food
(Page 3 of 4)

BAKED BEANS, BEEF, AND FISH.

Lumbermen bake beans deliciously in an iron pot that has a cover with a projecting rim to prevent the ashes from getting in the pot. The beans are first parboiled in one or two waters until the outside skin begins to crack. They are then put into the baking-pot, and salt pork at the rate of a pound to a quart and a half of dry beans is placed just under the surface of the beans. The rind of the pork should be gashed so that it will cut easily after baking. Two or three tablespoonfuls of molasses are put in, and a little salt, unless the pork is considerably lean. Water enough is added to cover the beans.

A hole three feet or more deep is dug in the ground, and heated for an hour by a good hot fire. The coals are then shovelled out, and the pot put in the hole, and immediately buried by throwing back the coals, and covering all with dry earth. In this condition they are left to bake all night.

On the same principle very tough beef was cooked in the army, and made tender and juicy. Alternate layers of beef, salt pork, and hard bread were put in the pot, covered with water, and baked all night in a hole full of coals.

Fish may also be cooked in the same way. It is not advisable, however, for parties less than six in number to trouble themselves to cook in this manner.