Evening star., 1942-10-22

some good recipes for preparing
them. Remember to serve milk as a
beverage, or made into custard or
puddings, at the same meal.
VERMONT BAKED BEANS.
/ quart navy beans.
! small onion.
n pound fat salt pork.
2 teaspoons salt.
u cup maple sirup.
IL teaspoon dry mustard.
u teaspoon Worcestershire sauce.
Boiling water.
Pick over beans, wash, cover with
cold water and soak overnight. Sim
mer in the same water until beans
are tender. (To test, take a few
beans on tip of spoon and blow on
them gently; if skins break and curl
back they are cooked enough. Place
onion in large, deep casserole or
bean pot; add beans. Pour boiling
water over pork, scrape rind until
white, score rind deeply in 12-inch
strips and press into beans. leaving
rind exposed. Mix maple sirup,
mustard and Worcestershire sauce
with l cup boiling water; pour over
beans. Add enough more boiling
water to cover beans. Cover and
bake in slow oven 600 degrees F)
S hours, adding more boiling water
occasionally to keep beans covered.
Remove cover during last half hour
to brown pork and beans. Approx
mate yield, 8 portions.
Note-Dried lima beans, kidney
beans, yelloW-eye beans, soybeans or
pea beans may be used instead of
navy beans in the recipe above.
One-third cup of molaSses may be
used instead of Y cup maple sirup.
DRIED LIMA ESPAGNOLE.
! cup dried lima beans.
6 tablespoons fat.
medium onions, chopped.
2l2 cups canned tomatoes.
] bayleaf.
Salt, pepper, sugar.
Pick over beans; cover with cold
water and soak overnight. Cook
In the same water until almost ten
der: drain. Melt fat: cook onions
in fat until golden brown Add to-
matoes, bayleaf and lima beans
Season to taste with salt, pepper and
sugar. Simmer one hour. Approx
innate yield: Six portions.
KIDNEY BEAN SALAD.
cups cooked kidney beans.
4 cup pickle relish.
Il cup ketchup.
Mayonnaise.
Lettuce.
3 tomatoes.
Drain beans tsave liquor for soup);
combine with relish and ketchup.
Add enough mayonnaise to hold in
gradients together. Chill Serve on
lettuce garnished with tomato
wedges. Approximate yield: Six
portions.
BLACK BEAN SOUP.
2 cups black beans.
/ large onion, sliced.
quarts water.
4 stalks celery, with leaves.
y teaspoon salt.
Few grains pepper.
Il teaspoon dry mustard.
3 tablespoons butter.
3 tablespoons flour.
Dry sherry toptionaD.
/ lemon, thinly sliced.
Pick over beans, wash, cover with
cold water and soak overnight.
Drain, measure water and add
enough to make quarts. Add onion,
water. celery and salt to beans. Sim
mer 3-4 hours Or until beans are
lender. adding more water from time
to time as original water cooks away.
Rub through a sieve, add pepper
and mustard. Melt butter, blend in
flour, add soup slowly. Cook, STIR
ring constantly, until slightly thick
ened. Add dry sherry to taste.
Garnish each serving with lemon
slice. Approximate yield, 6 portions.
SPLIT PEA SOUP.
! cup yellow split peas.
Ia quarts water.
Ham bone or marrow bone.
212 cups canned tomatoes.
! bayleaf.
! teaspoon salt.
Few grains pepper.
/ medium onion, chopped.
Pick over peas, cover with cold
water and soak overnight. Drain,
measure water and add enough to
make IL quarts Add water, bone,
tomatoes, salt, pepper and onion to
beans. Cover. simmer hours, STIR
ring occasionally and adding more
water if necessary. Press through
sieve, reheat. Approximate yield, 6
portions.
LIMA BEAN LOAF.
! cup dried lima beans.
/ cup drained canned tomatoes.
] teaspoon grated onion.
cups cottage cheese.
2 cups dry bread crumbs.
2 tablespoons butter, melted.
/ egg, slightly beaten.
Pick over beans, wash, cover with
cold water, soak overnight. Simmer
In water used for soaking until ten
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