Baked Beans with Tomato Sauce

Ingredients

• a cupful of strained tomato liquor
• a tablespoonful of butter
• a tablespoonful of flour
• Season to taste, and rather highly

Method

1. 1

   Soak white beans overnight in cold water.

2. 2

   In the morning, cook in boiling salted water until tender.

3. 3

   Drain and put into a deep dish.

4. 4

   Cover with a tomato sauce made by cooking butter and flour until bubbling, then adding strained tomato liquor.

5. 5

   Season and cook gently until quite dry.

6. 6

   Turn into a bowl, press down, and reverse onto a hot platter.

7. 7

   Cover with grated cheese, brush with beaten egg, sift more cheese on top, and color slightly in the oven.

As published

This recipe was extracted from Kirmess cook book (1907), page 124. The excerpt below is the record exactly as published.

BAKED BEANS WITH TOMATO SAUCE. Marion Harland. Soak white beans overnight in cold water, and in the morning put over the fire in boiling water, slightly salted. Cook until tender. Drain and put into a deep dish. Cover with a tomato sauce, made by cooking to- gether a tablespoonful, each, of butter and flour until 292 KIRMESS COOK BOOK. they bubble, and then pouring upon them a cupful of strained tomato liquor. Season to taste, and rather highly, unless you have previously added salt and pep- per to the beans, and cook gently until quite dry. Turn into a bowl wet with hot water, press down firmly and reverse the bowl upon a hot platter. Cover the mound with grated cheese, brush all over with beaten white of egg, sift grated cheese upon the egg, and set upon the top grating of your oven to color slightly. MASHED TUBNIPS. Marion Harland. Peel, lay in cold water for an hour ; boil tender in hot, salted water ; throw this off and fill up the pot with boil- ing water, slightly salted. Cook five minutes in this, drain well and rub through a colander or vegetable- press. Beat in a lump of butter rolled in a little flour, salt and pepper to taste ; return to the saucepan and cook one minute, stirring all the time. TURNIPS BOILED, PLAIN. Marion Harland. Pare and quarter. Cook tender in two waters; drain, dish; pour a little melted butter, seasoned with pepper and salt, over them, and serve hot. YOUNG TURNIPS STEWED WITH CREAM. Marion Harland. Pare, lay in cold water one hour ; cook tender in two waters; drain and cover with hot cream (heated with a pinch of soda), or hot milk if you have no cream. Sim- mer gently for five minutes ; stir in a white roux made by cooking together a tablespoonful of butter

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