INQUIRY

Hawke's Bay Tribune, Volume XXIV, Issue 77, 13 March 1934, Page 8

INQUIRY

A reader writes; “Will you kindly ask your readers if they know different ways of cooking the Italian little brown beans? They are supposed to be very nutritious, and I am told Italians eat them instead of meat. They are very dry, though, without some kind of liquid with them. “Re the Canadian Date Cake recipe you published. I tried it and like it very much, but 350 degrees as mentioned as being the heat required is far too hot. I found that 300 degrees in my “Beach” electric range was any amount hot enough for the length of time required for cooking (1J hours).’’ COOKING DRIED BEANS. Wash the beans, then soak them in hot water and leave to stand for 24 hours. Put them into a saucepan with the water without salt. Bring to the boil gently and boil till tender, but not brokenu. Strain, add a little chopped parsley, ’ a small piece of butter, salt and pepper. Parsley sauce is nice served with the beans. BOSTON BAKED BEANS. Soak beans for 24 hours in rain water. Hard water means longer soaking. Put about 21b of pickled pork in a deep casserole. Pack the beans in the casserole all round the pickled pork, put 2 tablespoons of treacle o'er it. Cover with boiling water. Put the lid on and cook genii'' till day, re plenishing the water as it dries. Can any other reader contribute other recipes fur cooking beans?