Baked Beans (Vegetarian Style)

2 cups small white beans

1 teaspoon soda

1 level tablespoon salt

1 scant tablespoon molasses

1 teaspoon sugar

1/2 teaspoon ground mustard 1/2 teaspoon white pepper 3 tablespoons olive oil 3 level tablespoons butter Water

Pick over beans, cover with cold water and soak over-night. In morning drain, cover with fresh water, heat slowly and simmer about an hour or until skins will burst when exposed to cool air. Add soda, let foam for five minutes, drain off the water. Mix dry ingredients, add to this two cups of hot water, the molasses, oil and butter. Place beans in bean pot or pan for baking, add mixture and enough more boiling water to cover well. Bake in moderate oven from three to six hours. Remove cover the last hour so they may brown. Add water occasionally if needed.

Bean Patties

2 cups cooked beans 1 1/2 cups cooked rice 1 1/2 cups dry bread crumbs 1 tablespoon oil

2 teaspoons lemon juice 1/2 cup tomato

Onion salt, or scraped onion. salt, etc.

Mix, form into patties or croquettes, fry in skillet in deep fat. Serve with or without Tomato Sauce. (Makes about 12 patties.)

Bean Roast

2 tablespoons butter

1/2 onion

2 1/2 cups broken bread

1 teaspoon sweet marjoram

1 teaspoon parsley, chopped

1 cup cooked white beans 1 cup chopped walnuts Water Salt, pepper

Mince onion, fry in butter, mix with bread previously moistened with water or the bean gravy, add other ingredients. This should be the consistency of poultry dressing. Shape as for veal loaf, bake thirty minutes. Serve with brown gravy or tomato sauce.

Kidney Beans With Apple Fritters

3 cup beans 1 pint tomatoes 1 small onion

1 small carrot, sliced

4 tablespoons oil

Salt, other seasoning to taste

Wash beans thoroughly, soak for two hours and pour off water, add other ingredients, cover with water and let simmer all day, or cook in fireless cooker all night. Serve on platter, garnish with Apple Fritters, recipe on page 22.

Lima Bean Roast

1 1/2 cups lima bean pulp 1 1/2 cups bread crumbs

1 cup chopped walnuts (or part peanuts)

2 eggs

1 tablespoon olive oil

1 tablespoon butter

Salt, pepper, onion salt, sage

Milk to moisten

Mix and bake in oblong tin one hour. Turn out on platter, pour over it Tomato Sauce or gravy.

Mexican Baked Beans

1 pint red kidney beans

2 large tomatoes 1 large onion

1 large green pepper

1 level teaspoon paprika

2 tablespoons molasses Butter or olive oil Salt

Soak beans all night, add fresh water, parboil. Mince tomatoes, onion, pepper, add these with other ingredients, cover and bake for several hours.

Quickly Cooked Lima Beans

2 1/2 cups water per 1 cup of beans 1 carrot

1 onion

2 tablespoons butter Salt and pepper

Lima beans are cooked as follows in forty-five minutes: Cook the beans in boiling water for ten minutes, drain and rub off skins, add carrot, onion and water in proportion to two and a half cups water to one cup beans. Season generously with butter, salt and pepper. Keep closely covered. Cook over mild fire, for after removing skins beans will go to pieces easily.