Jeanette MacDonald's Baked Beans
3 to 4 (15-ounce) cans navy beans, drained
1 tbsp. Karo molasses
1 tsp. India relish
1 tbsp. chili sauce
1/2 tsp. chopped onion
1/2 tsp. prepared mustard
dash of Worcestershire sauce
1/2 large tomato, peeled and crushed
1 tbsp. maple syrup
1 tbsp. brown sugar
Most effective if made in an old-fashioned bean pot. Put half a can of beans in bottom of bean pot. Sprinkle with all of sauce ingredients. Top with the rest of the can of beans.
Repeat layers of beans and sauce ingredients, using as many as three or four cans of beans, according to the amount desired.
When pot is filled, spread strips of bacon across the top, and sprinkle with brown sugar. If you do not like your beans sweet, use less maple syrup and brown sugar. Also, if you like them less liquid, squeeze out some of the tomato juice before adding to the overall mixture. Place in hot oven (400 degrees F.) for about 1 1/2 to 2 hours. Serve with hot, buttered Boston brown bread (recipe follows).
Jeanette MacDonald's Boston Brown Bread
1 1/2 cups yellow cornmeal
1 cup graham or whole wheat flour
1 cup rye flour
2 tbsps. sugar
1 tsp. baking soda
1/2 tsp. salt
2 cups sour milk
1/2 cup molasses
2/3 cup raisins
Combine dry ingredients. Mix together milk, molasses and raisins. Stir liquid ingredients into dry ingredients. Divide batter, pour into two buttered one-quart pudding molds filling 2/3 full. Cover tightly. Place in pan filled with boiling water (enough water to reach halfway up the mold.) Steam about 2 to 2 1/2 hours. Add more water as needed to keep water at proper level. Remove molds from water. Undercover and set in 300 degrees F. oven for 20-30 minutes to dry off. Remove from molds and serve hot with butter.
Jeanette MacDonald's Waffles
Take 4 eggs, beaten separately (whites beaten very stiff), 2 cups well-sifted flour, 4 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons sugar: add milk to make a thin batter. Then add 6 tablespoons melted butter. Add egg whites last, folded in very lightly. (Makes 10 waffles.)