Wednesday, June 22, 2016

Recipes by Nelson Eddy: Baked Beans; Boston Brown Bread; Shortnin' Bread

Nelson Eddy's Baked Beans

1 lb. pea beans
4 pints cold water
1/2 cup molasses
1 cup water
2 tsps. dry mustard
1/4 tsp. ground ginger (optional)
1 1/2 tsps. salt
1/4 tsp. freshly ground pepper
3/4 lb. lean salt pork
1 small yellow onion, peeled

1. Wash, sort beans; soak overnight in cold water. Bring to a boil, simmer 20 minutes; drain. Place beans in bean pot (or earthenware crock).

2. Combine molasses, water and seasonings, mix with beans in the pot. Cut off 1-inch slice salt pork, cut into bits; add to beans. Score rind of remaining salt pork at 1-inch intervals, bury the pork and onion in center of beans.

3. Add 1 cup boiling water to cover beans, put on lid. Bake in slow oven (250 degrees F.) about 8 hrs. Renew water as needed. During last hour, uncover, draw pork to the surface to crisp and brown. Serve beans with slices of pork on the side. Serves 6.

Nelson Eddy's Boston Brown Bread

1 cup graham (or whole wheat) flour
1 cup yellow corn meal
1 cup rye flour
2 tsps. baking soda
1 tsp. salt
2 cups buttermilk
3/4 cup molasses
1 cup chopped raisins (optional)

1. Combine dry ingredients. Mix together buttermilk, molasses and raisins. Stir liquid ingredients into dry ingredients.

2. Divide batter: pour in 2 buttered 1-quart pudding molds (or 3 buttered 1-pound coffee cans), filling 2/3 full. Cover tightly; place in pan filled with enough boiling water to reach halfway up the mold. Steam about 3 hours. Add more water as needed to keep water at proper level.

3. Remove molds from water, uncover and set in 300 degree F. oven for 20 mins. to dry off.

4. Remove from molds; serve piping hot with butter and baked beans.

Nelson Eddy's Shortnin' Bread

4 cups all-purpose flour
1/2 teaspoon salt
2 cups butter
1 cup light brown sugar

Preheat the oven to 350 degrees F.

Sift together flour and salt.

Cream the butter with the brown sugar. Add the flour mixture a bit at a time until mixed well.

Roll out on a floured board to 1/2-inch thickness. Cut into "ladyfinger"-like slices.

Place on a greased pan and bake for 20 minutes, or until just beginning to brown. Cool completely.

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