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1. Horn and Hardart Baked Beans

2. Horn and Hardart Baked Macaroni and Cheese

3. Horn and Hardart Rice Pudding

Book Description

On the 100th birthday of Horn & Hardart, a look back at one of America’s most beloved institutions A coin-operated glass-and-chrome wonder, Horn & Hardart’s Automats revolutionized the way Americans ate when they opened up in Philadelphia and New York in the early twentieth century. In a country where the industrial revolution had just taken hold

... (more)

The Automat: The History, Recipes, and Allure of Horn & Hardart's Masterpiece

Authors: MARIANNE HARDART,LORRAINE DIEHL

Date: November 2002

ISBN: 0609610740

Publisher: Clarkson Potter

Hardcover

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Serves 8 to 10

• 1 pound dried navy beans, rinsed

• 1 large yellow onion, chopped (about 1 cup)

• 4 slices bacon, diced

• 2 tablespoons sugar

• 1 tablespoon dry mustard

• 1/4 teaspoon cayenne pepper

• 2/3 cup molasses

• 2 tablespoons cider vinegar

• 1 1/2 cups tomato juice

• Salt to taste

1. Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature.

2. Drain, place in an 8-quart saucepot, add fresh water to cover, and bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are almost tender, 45 minutes to 1 hour.

3. Drain, reserving 1 cup of the cooking liquid.

4. Preheat the oven to 250 degrees.

5. Return the beans with the other ingredients and the 1 cup reserved cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking pan or a Dutch oven.

6. Bake, uncovered, until very tender, approximately 4 hours. Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out. Season with salt and let cool 5 to 10 minutes before serving.

More From This Book:

1. Horn and Hardart Baked Beans

2. Horn and Hardart Baked Macaroni and Cheese

3. Horn and Hardart Rice Pudding

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