Evening Star Newspaper, November 5, 1928, Page 29

’ THE EVENING STAR. WASHINGTON, D. C. MONDAY. NOVEMBER 5. 1928. From the fragrant woods of Maine comes this fine old recipe | ANow you can have beans with that same haked-in- the-groundflavor Now you can have beans that taste like those baked out of doors! That’s the way they do it in the Maine woods logging camps, you know. They bake them in an oven in the ground called the “bean hole.” First they fill the big round-bellied iron bean pot with a layer of beans, a layer of sugar-cured " pork, a cup of molasses, a cup of brown sugar and so on, until the pot is full to the brim. Then they seal the cover on with clay and bury ihe pot in the bean hole in a bed of fragrant pine cmbers. There it slowly cooks all night. ,Can’t you imagine what flavor this gives? All the fragrances of the forest itself —pine and wood smoke and sweet earth! And now, you can have beans with this very Maine woods flavor! For the first time a way has been found to reproduce it for you. In Bean Hole Beans! Bean Hole Beans will give you the delight of a -lew experience in delicious food flavors. Think of having this wonderful new baked-bean flavor for your own table—a taste that until now could be enjoyed only in the Maine woods! Try “crisping” them in the oven Turn Bean Hole Beans into a buttered baking dish and place uncovered in amoderately hot oven for 15 or 20 minutes—until the top beans are crispy, crackly, brown! It brings out to the full that “baked-in-the-ground” flavor! Have Bean Hole Beans toasted tonight. Your grocer will send you a can or two. He has them in two sizes, medium and large. & cup of molasses. \a Cup of brown Sug/a'r/—/ : Note the ingredients that go o = SCLR into the outdoor bean pot. NG ar-cur d P " o / g y ’ 72 P l{::lsctedlil'k:tltztegf:::; The very same ingredients i 7 : \\ s AR ot areused in bean hole beans. | ey ‘ B S AT & I~ S el Verdv 4 lumber campe! ayer of beans 2 3 ) e g orf \yel‘ of ugar.cu ed/P/’/ ~ a layer of beans