“The pinyons, or nuts of the pinyon pine, are perhaps the most delicious nuts in all the lap of bountiful dame Nature, from fir belt in the north to equatorial heat and on to far Fuego. All wild creatures revel in the pinyons. To the Squirrels they are more than the staff of life; they are meat and potatoes, bread and honey, pork and beans, bread and cake, sugar and chocolate, the sum of comfort, and the promise of continuing joy. But the pinyon does not bear every year; there are off years, as with other trees, and the Squirrels might be in a bad way if they had no other supply of food to lay up for the winter.”
A cook of roughly the same moment, setting down the same dish.
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.
Sources: The passage is from Ernest Thompson Seton, Wild Animals at Home, free to read in full at Project Gutenberg. The recipe is from Harland, Common Sense in the Household of 1871, also free in full. Both are in the public domain in the United States. The binding above is ours — plum cloth, beehive stamp.