The literary digest . This Was Wrong Old-style baked beans were very hard to were always underbaked. Yet the bakingcrisped them and broke, them—made some hard andsome mushy. In the Van Camp kitchens each lot of beans isanalyzed before we start to cook. They are boiled inwater freed from minerals because hard water makesthem tough. They are baked in steam ovens by live steam underpressure at 245 degrees. They are thus baked forhours—baked as beans should be—without burstingor crisping a b an. 8S6 Sauces The zestful sauce which we bake with VanCamps would itself give the dish distinc
The literary digest . This Was Wrong Old-style baked beans were very hard to were always underbaked. Yet the bakingcrisped them and broke, them—made some hard andsome mushy. In the Van Camp kitchens each lot of beans isanalyzed before we start to cook. They are boiled inwater freed from minerals because hard water makesthem tough. They are baked in steam ovens by live steam underpressure at 245 degrees. They are thus baked forhours—baked as beans should be—without burstingor crisping a b an. 8S6 Sauces The zestful sauce which we bake with VanCamps would itself give the dish distinction. But these scientific cooks made 856 saucesbefore they attained this perfection. Thisideal tang and savor came only throughmonths of development. A far greater accomplishment was to fitbaked beans for easy digestion, while leavingthem mealy and This Is Perfect The result is a new-type dish which will change yourwhole idea of baked beans. It will multiply theirpopularity. Above all, it will not tax digestion. And it costs you less—all ready-baked—than dohome-baked beans. Please order a trial meal. Pork and Beans Baked With the Van Camp Sauce—Also Baked AVithout the Sauce Other Van Camp Products Include Soups Evaporated Milk Spaghetti Peanut Butter Chili Con Carne Catsup Chili Sauce, etc. Prepared in the Van Camp Kitchens at Indianapolis
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Keywords: ., bookcentury1800, bookdecade1890, bookidliterarydige, bookyear1890
