1 meal in this book
“SUNDAY was a nerve-racking problem in days when the New England tradition still held. There was no fishing, no tennis, no baseball, and no golf. Picnics were taboo. There was of course a large amount of eating to be done, but after fish-balls, griddle cakes, and pork and beans for breakfast, a heavy sermon, and a heavier roast beef for dinner, the long afternoon had to be lived through in a sort of penitential expiation. One dozen fed-to-bursting, painfully primped young human colts, ranging from fifteen to seventeen years of age, gathered in the Gutter Pup's barn and mournfully debated the eternal question of what to do.”
Parboil a piece of the middling of salt pork, and score the skin. Allow a pound to a quart of dried beans, which must be soaked over night in lukewarm water. Change this twice for more and warmer water, and in the morning put them on to boil in cold. When they are soft, drain off the liquor, put the beans in a deep dish, and half-bury the pork in the middle, adding a very little warm water. Bake a nice brown. This is a favorite dish with New England farmers and many others. Although old-fashioned, it still makes its weekly appearance upon the tables of hundreds of well-to-do families.
Recipe from Common Sense in the Household of 1871.
Sources: Every passage above is quoted verbatim from Skippy Bedelle: His Sentimental Progress From the Urchin to the Complete Man of the World, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — forest cloth, boar stamp.