Boston Baked Beans
Parboil 1lb of middling of salt pork and score the skin. Soak 1lb of haricot beans overnight in lukewarm water and in the morning put them on to boil in fresh cold water. When they are soft, drain. Put the pork in the middle of a deep earthenware crock (an old-fashioned salt jar is good), and bury it in the beans. Add a heaping teaspoonfull of molasses and cover with water. Bake in a very slow oven for about 12 hours until the beans are nicely browned. To be eaten hot or cold.
A copy of the Town and Country Patriotic Women Workers Cookery Book, published in Palmerston North in 1917, was found in our very own City Archive. This extremely fragile volume is slowly being digitised by our team, but in the meantime we will be posting a new weekly column entitled, "Recipe of the Week". This volume runs to to over 160 pages, although our volume is missing both the front and back covers and 1 and a 1/2 pages from the back section. The recipes from this book were contributed to the Patriotic Society from around the region and the author's name will be included with each entry. Chapters include food items like biscuits, soups, "made up dishes" and egg dishes, but there are also chapters about beverages, sauces and "miscellaneous" - with entries like homemade floor polish, soap, waterproof dressing and cough mixture. Alongside these recipes, there are many interesting advertisements from the local businesses of Palmerston North.
The editor's note says this about the book, "Our aim was to try and give simple, everyday dishes suitable for economical times and as the whole of the profits from the sale of this little book are for Patriotic Funds, we trust the public will be lenient and overlook all deficiencies and help to swell the funds by not only buying a copy, but recommending it to their friends."
Contact Research and Archives, 2nd Floor of the Central Library or leave a comment below if you attempt to recreate these culinary masterpieces!