This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1 pint white beans 2 tablespoons brown sugar.
1 tablespoon malt honey or 3 pints boiling water molasses 2 teaspoons salt y± Cup butter.
Soak the beans over night in cold water, then put to cook in cold water, and parboil for ten minutes. Drain off this liquid and add 3 pints boiling water. Cook about 2 hours or until the beans begin to break open. Then add the seasonings, and turn into a bean pot or baking dish (covered) and bake in a slow oven 4 or 5 hours, adding water if necessary during the baking process.
Remove cover a half hour before finished baking to allow beans to brown nicely.
1 quart lima beans (dry) 1/4 cup butter.
1 1/2 tablespoons salt 3 cups milk.
Soak the beans over night and cook in water until tender. Drain, put in a baking dish, and add butter, milk, and salt. Bake 1 1/2 hours slowly.
1 cup dried lima beans 2 1/2 cups stale bread crumbs 1 tablespoon chopped parsley.
2 1/2 tablespoons butter 1 1/2 teaspoons salt 1/4 tablespoon powdered sage.
Put the beans to soak over night, or for a few hours. Drain and put to cook in boiling water. Let cook slowly until tender, but not soft enough to lose their shape. Drain and shake over the fire to dry. Melt the butter and add the bread crumbs, stirring while doing so. Add the chopped parsley, salt and sage. Beat the eggs and mix with the beans. Fold in the buttered crumbs, turn into a buttered loaf pan and bake until nicely browned.
2 cups stewed or baked beans.
3 cups corn flakes.
2 tablespoons butter.
3 tablespoons strained to-1 1/2 teaspoons salt mato.
Soak one cup of beans in cold water over night or for several hours, then put to cook in 3 or 4 pints of water and cook until tender; when cooked down quite dry, add the butter, strained tomato, and salt if desired. Lastly fold in the corn flakes (the quantity of flakes will depend upon the dryness of the beans) and form into croquettes. When shaped, place in a hot oven and bake until nicely browned.
1 pint bean pulp 4 egg yolks.
1 tablespoon lemon juice.
1/2 teaspoon celery salt 1/4 teaspoon onion salt 1 teaspoon salt.
4 egg whites.
To prepare the bean pulp press stewed or baked beans through the colander. To the bean pulp add the lemon juice and seasonings. Beat the egg yolks until light and lemon colored and add to the bean pulp. Beat the whites until stiff and fold into the pulp. Turn into an oiled baking dish or into Ramekin dishes. Surround with hot water and bake in a moderate oven twenty-five to thirty minutes. Serve at once.
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