Now John, if they could be overpriced Horn & Hardarts that wouldn't be such a bad thing. Just bring a lot of nickels with you and you can have all the meat loaf, baked beans and apple pie you could ever want. Hmmm...H&H baked beans were great!
I think The Country Club in Brookline is a wonderful country club. The pool is too close to the course and that space-aged fabric slice stopper sail-like structure looks kind of weird.
I've only belonged to golf clubs, to the dismay of my wife who grew up at Philadelphia Country Club. I like the only competition to the golf course is the clubhouse and the golf course usually wins. When the gun club, swimming club, bowling, squash, tennis, skating and other activities compete for dollars it can get difficult. You don't want to argue about resource allocation with a guy holding a shotgun.
Here's the recipe for Horn and Hardart Baked Beans:
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.