1 cup kidney bean puree 2 tablespoons cream roast flour Salt to taste✪ Ribbon Bean Loaf . Cook- the beans separately until well done but not soft. Drain well, and mash through a colander, having the pulp as dry as pos- sible. Add i tablespoon of the cooked flour, and il/2 tablespoons of cream, to each, and mix well. Place in alternate layers in a brick-shaped tin, and bake in a moderate oven until hot through and a nice brown. Serve with cream tomato sauce or gravy. BEAN PATTIES 2 cups bean puree i egg il/2 tablespoons vegetable butter Scant }<? cup hot milk 1 tablespoon chopped onion A sprinkle of sage 3 tablespoons flour Salt to taste✪ Bean Patties Cook the beans the same as in the preceding recipe, and mash through a colander, having the pulp as dry as possible. In case it is too soft, it may be put into the oven for a few minutes. Make a paste as follows, for holding the food together: Put the butter, the onion, and the savory into a small saucepan, and let simmer for a few moments, but do not brown. Add the flour, and mix ; then the milk, and stir smooth. Add the egg, slightly broken up, and stir over the fire until smooth and a very thick paste. Salt to taste, and add the bean puree. Mix well, and let cool ; then roll out into small, round cakes about 24 inch thick, mark on the top with a knife, lay in an oiled baking pan, brush over with cream or milk, and brown lightly in a hot oven. RICE AND EGG CROQUETTES 2 cups steamed natural rice 2 eggs (hard boiled) i tablespoon chopped parsley✪ Rice and Egg Croquettes Mix the chopped parsley and the chopped hard-boiled eggs, and add to the rice. Make a paste the same as for bean patties, and mix in the ingredients. Dip a small timbale or ice cream mold in milk, fill with the croquette mixture, turn out on an oiled baking pan, and brown in a quick oven. Serve with any desired sauce. Chopped, cooked macaroni may be substituted for rice if desired. (USE LEVEL MEASUREMENTS FOR ALL, INGREDIENTS.) 155 SCIENCE of FOOD ancC COOKERY BROWN BEANS WITH MINT SAUCE Cook brown beans with water to cover, salt to taste, and a little vegetable butter✪ Brown Beans with Mint Sauce. Let simmer until they are well done and the liquid is reduced low. Serve with a spoonful of mint sau.ce poured over each order, or serve separately, in bowls. STEWED SOY BEANS Soak the beans overnight, and cook several hours, until tender. Add salt to taste, and let simmer until the liquid is reduced to rich consistency; then serve. RICE AND SOY BEAN LOAF il/2 cups soy bean puree l/2 tablespoon cream roast flour 1 cup steamed natural rice 3 tablespoons soy bean broth 2 teaspoons vegetable butter Salt to taste✪ Rice and Soy Bean Loaf Take the boiled soy beans, drain, and mash through a colander, having the pulp as dry as possible. Rub the flour and the butter together, add the broth, and stir over the fire until smooth. Add this sauce to the cooked rice, and mix with a fork. Add the soy puree, and mix well. Salt to taste, pack in an oiled brick-shaped tin, and bake until hot through, and a nice brown. RICE AND SOY BEAN PATTIES Take the soy bean and rice mixture described in the preceding recipe, and roll out into small patties about ^4 mcn thick. Mark on the top with a knife, brush over with milk or cream, and brown lightly in a hot oven. STEWED GARBANZOS (Chick Peas) ✪ Stewed Garbanzos (Chick Peas)

AI-modernized reading of the original text

1 cup kidney bean puree 2 tablespoons cream roast flour Salt to taste . Cook- the beans separately until well done but not soft. Drain well, and mash through a colander, having the pulp as dry as possible. Add i tablespoon of the cooked flour, and il/2 tablespoons of cream, to each, and mix well. Place in alternate layers in a brick-shaped tin, and bake in a moderate oven until hot through and a nice brown. Serve with cream tomato sauce or gravy. BEAN PATTIES 2 cups bean puree i egg il/2 tablespoons vegetable butter Scant }<? cup hot milk 1 tablespoon chopped onion A sprinkle of sage 3 tablespoons flour Salt to taste Cook the beans the same as in the preceding recipe, and mash through a colander, having the pulp as dry as possible. In case it is too soft, it may be put into the oven for a few minutes. Make a paste as follows, for holding the food together: Put the butter, the onion, and the savory into a small saucepan, and let simmer for a few moments, but do not brown. Add the flour, and mix ; then the milk, and stir smooth. Add the egg, slightly broken up, and stir over the fire until smooth and a very thick paste. Salt to taste, and add the bean puree. Mix well, and let cool ; then roll out into small, round cakes about 24 inch thick, mark on the top with a knife, lay in an oiled baking pan, brush over with cream or milk, and brown lightly in a hot oven. RICE AND EGG CROQUETTES 2 cups steamed natural rice 2 eggs (hard boiled) i tablespoon chopped parsley Mix the chopped parsley and the chopped hard-boiled eggs, and add to the rice. Make a paste the same as for bean patties, and mix in the ingredients. Dip a small timbale or ice cream mold in milk, fill with the croquette mixture, turn out on an oiled baking pan, and brown in a quick oven. Serve with any desired sauce. Chopped, cooked macaroni may be substituted for rice if desired. BROWN BEANS WITH MINT SAUCE Cook brown beans with water to cover, salt to taste, and a little vegetable butter. Let simmer until they are well done and the liquid is reduced low. Serve with a spoonful of mint sauce poured over each order, or serve separately, in bowls. STEWED SOY BEANS Soak the beans overnight, and cook several hours, until tender. Add salt to taste, and let simmer until the liquid is reduced to rich consistency; then serve. RICE AND SOY BEAN LOAF il/2 cups soy bean puree l/2 tablespoon cream roast flour 1 cup steamed natural rice 3 tablespoons soy bean broth 2 teaspoons vegetable butter Salt to taste Take the boiled soy beans, drain, and mash through a colander, having the pulp as dry as possible. Rub the flour and the butter together, add the broth, and stir over the fire until smooth. Add this sauce to the cooked rice, and mix with a fork. Add the soy puree, and mix well. Salt to taste, pack in an oiled brick-shaped tin, and bake until hot through, and a nice brown. RICE AND SOY BEAN PATTIES Take the soy bean and rice mixture described in the preceding recipe, and roll out into small patties about ^4 mcn thick. Mark on the top with a knife, brush over with milk or cream, and brown lightly in a hot oven. STEWED GARBANZOS (Chick Peas)

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Walnut TimbalesTamale PieCorn and Tomato SouffleRibbon Bean LoafBean PattiesBean PattiesRice and Egg CroquettesBrown Beans with Mint SauceRice and Soy Bean LoafStewed Garbanzos (Chick Peas)

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