The bride's cook book

Soak beans and cook in boiling water until tender, about four hours. Drain and rub through a strainer. Melt butter, add flour and milk and boil one minute, stirring constantly. Add 2 cups beans pulp, cool and add the beaten egg yolks and seasoning. Beat the whites of the eggs until stiff and fold into the bean mixture. Put in a buttered baking dish and bake in a moderate oven thirty minutes. BAKED SOY BEANS 1'/2 Cups Yellow Soy Beans '/a Cup White Beans 1-3 Cup Corn Syrup ■/( Teaspoon Mustard 1 Small Onion •4 Pound Salt Pork Soak beans twelve hours. Put into baking dish in which the salt pork, onion, corn syrup, and mustard have been placed. Cover with cold water, and cook in a slow oven at least 12 hours. Add water as needed. (Soy beans alone make a palatable dish when baked. In this case 2 ta,blespoons flour should be added to give the desired consistency.) NUT AND CEREAL ROAST Contributed by Albers Bros. Milling Company. 1 Cup Cold Cooked Pearl Barley 1 Cup Leftover Oats or Other Cereals 1 Cup Brown Bread Crumbs 1 Cup Chopped Peanuts 1 Teaspoon Salt 1/4 Teaspoon Pepper 2 Tablespoons Butter 2 Tablespoons Barley Flour 1 Cup of Hot Water or Vegetable Stock 1 Large Chopped Onion Cook the onion in the butter until light brown, add . the barley .flour, stir and add hot water or vegetable stock; let, simmer, stirring constantly for five minutes; then blend with dry ingredients, which have been well mixed. ^ Shape into a loaf, place in greased roasting pan, and bake 40 minutes. Serve piping hot with a tomato sauce. A delicious meat substitute. BAKED BEANS 2 Cups White Beans Baking Soda 2 Cups Milk 1 Tablespoon Butter 2 Tablespoons Honey Pinch Cayenne Pepper ■ Soak over night, 1 pint small white beans. Bring to a boil, adding soda the size of a bean, and allow to simmei* for ^ hour. Drain, and cook until tender in salted water, but not long enough to break the skins. Drain and rinse the beans and put them in an earthenware bean-pot. Pour over them the milk, adding butter, honey, and pepper. Coyer closely and bake in a slow oven until the milk is absorbed. CHEESE SOUFFLE 1 Cup Milk 1 Teaspoon Cornstarch 1/2 Cup Crumbs Vz Cup Grated Cheese 3 Eggs Cook the cornstarch in the milk, and when it comes to the boil add the crumbs. Beat the yolks of the eggs and add the cheese. Stir this into the first mixture, and season to taste. Add the whites of the eggs, beaten stiff, and bake at once. VEGETABLE CUTLETS 1 Cup Cooked Rice 2 Cups Cooked Beans 1 Cup Mashed Potatoes 1 Tablespoon Fat or Oil 2 Tablespoons Onion 2 Tablespoons Cornstarch 1/3 Cup Tomato Vz Teaspoon Salt Cook onion in fat, add remaining ingredients which have been put through the meat chopper. Mix well, shape like cutlets and bake 1/2 hour in a quick oven, basting twice with fat or oil. WELSH RAREBIT 1 Tablespoon Butter 1 Tablespoon Cornstarch 1/4 Cup Milk i/a Pound Mild Cheese Va Teaspoon Salt '/( Teaspoon Mustard Cayenne Melt the butter and add the cornstarch. Then add the milk gradually. Cook 2 minutes, stirring constantly. Add the cheese and stir till melted. Serve on crackers or toast. BARLEY AND CHEESE SOUFFLE Contributed by Albers Bros. Milling Company. Vz Cup Pearl Barley 2-3 Cup Grated Cheese 3 Eggs (well beaten) 1 Teaspoon Salt '/a Teaspoon Pepper 1 Cup Milk