Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 3 · column 2 of 4 · from the scan, no model involved
Come Saturday night, many a New England household sit* to a repast of appetizing, molasses-sweeterfed baked beans plus brown bread. Since to savor these two foods is to pass the word along, en? joyment of them has spread across the country. The mnl«uu>j called for in the baked bean dish is unsulphured... the sweet, aromatic .kind New Englanders have been using since colonial days. _ Here are the steps to make a savory baked bean dish for the family. The canned brown bread may be sliced aiut served hot or cold. - Baked Beane " ' * ' * ' -O'* »' b.v* b f '■ ) (Ijnkk Method)';: *•; t—*— . * 4 cops ‘(2 lbs.) dried bean* \L teaspoon power Cold water ,v, ' 2 teaspoons dry mustard i Uarge onion 2 tablespoons W 4 teaspoons salt • - sauce I H cup unsulphured molasses % pound salt pork Wuh beans. Cover generously with cold water; soak'ovendght Add onion, salt, and if necessary, additional water to cover beans; bring to boiling point in covered saucepan. Beraove onion; reserve. Simmer beans until tender. Drain; save 3 cups bean liqfaid (add additional water to make 8 cups, if necessary). Mix bean liquid with mo- lasses, pepper, mustard, and Worcestershire sauce. Torn beans, onion, and salt pork into large casserole or bean pot. Add liquid mixture. Cover. Bake in moderately alow oven (32S*F.) 194 hours. Uneover.
TBoS** CservLgl hma*i b*k* 20 26 ndnutee to brown potk. tv
§ 81 In Mow . . only until <M?,) (tot break)
44.5%