Bean Croquettes

Ingredients

• 1 pint white beans
• % cup cream
• yolk 2 eggs
• 1 tablespoon Crisco
• 1 tablespoon flour
• 1 tablespoon chopped parsley
• 1 teaspoon onion juice
• 1 teaspoon salt
• and pepper to taste

Method

1. 1

   Soak beans overnight, drain, cover with fresh water, and boil for an hour.

2. 2

   Drain, cover with fresh water again, and boil until tender.

3. 3

   Drain and press beans through a colander.

4. 4

   Rub Crisco and flour together, add cream, stir until almost boiling, then add yolks of eggs.

5. 5

   Stir for a minute over fire, add bean pulp and seasonings; mix and cool.

6. 6

   Form into cylinders, dip in egg, roll in breadcrumbs, and fry in hot Crisco.

7. 7

   Serve with tomato sauce.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 103. The excerpt below is the record exactly as published.

Bean Croquettes, Tomato Sauce Savory Rice Lettuce Salad, French Dressing Stewed Prunes Coffee *Bean Croquettes—| pint white beans, % cup cream, yolk 2 eggs, 1 table- spoon Crisco, 1 tablespoon flour, 1 tablespoon chopped parsley, 1 tea- spoon onion juice, 1 teaspoon salt, and pepper to taste. Soak beans over night, drain, cover them with fresh water, boil an hour, drain, throw away water, cover with fresh water and boil until tender; drain and press beans through colander. Rub Crisco and flour together, add cream, stir until almost boiling, then add yolks of eggs. Stir again for a minute over fire, add bean pulp and all seasonings; mix and turn out to cool. When cool, form into cylinders, dip in egg, roll in breadcrumbs and fry inhot Crisco. Serve with tomatosauce. April 26 Mushroom Canapes *Chicken, a la King Potato Croquettes Tomato Mayonnaise Cheese Drops Washington Pie Coffee *Chicken, ala King—¥ boiled chicken (one pint in thick pieces), 2 table- spoons Crisco, 2 fresh mushrooms, 1 cup cream, % cup sherry wine, yolks 2 eggs, 1 teaspoon salt, 1 green pepper and | red pepper, cut in long thin strips. Melt Crisco, add mush- rooms, cook 5 minutes. Add chicken, heat through, add salt, wine and the strips of peppers. (The chicken should be removed from bone in long thick pieces.) Beat yolks until light, add cream, cook over boiling water or in chafing dish, stirring constantly until thickened, about 1% minutes; then pour over hot chicken mixture and serve at once on toast. April 27 Fried Trout Radtshes *Grilled Chickens Glazed New Potatoes Broiled Tomatoes Stuffed Cucumber Salad Cheese Sticks Roman Cream Coffee *Grilled Chickens—Have small spring chickens, clean and wipe well, and split down back. Soak them for an hour in olive oil that 1s seasoned with an onion sliced, some salt, pepper, parsley and lemon juice. Lift them from this dressing, and without wiping at all, but sprinkling over them a little flour, set to broil over a clear fire. Melt 4 tablespoons Crisco, add to it juice of 1 lemon, glass of Madeira and_ tablespoon cooked ham choppéd as finely as it 1s possible to get it. Have this sauce hot, and put over chickens when taking them up. April 28 Clam Cocktail Shad, Stuffed and Baked, Brown Butter Sauce Mashed Potatoes Beets Stuffed with Peppers *Caramel Custard Coffee *Caramel Custard—4 eggs and 1 yolk, Y% cup sugar, | pint milk, and 1 tea- spoon lemon extract. Have plain tin pudding mold, put 3 tablespoons sugar into small saucepan and stir till it becomes quite brown like coffee. Pour this into mold and run it all over bottom of it. Crisco then sides of mold, beat eggs and sugar to- gether till mixed well, then add milk and flavoring. Pour all into pre- pared mold, cover with piece of Criscoed paper; have stewpan with an inch of boiling water in it; put saucer or something flat in bottom of it, set pudding tin on this, and cover pan with lid. Let steam ~ slowly for at least 1 hour. It must not boil, but be set on part of stove 178 . where it will keep hot without boiling. Turn out and serve hot or cold. Vegetarian April 29 Cream of Salsify Soup Nut Sausage, Brown Sauce Grilled Sweet Potatoes *Sour Cabbage Apple and Prune Tart Coffee *Sour Cabbage—2 quarts chopped cab- bage, 2 tablespoons Crisco, % cup vinegar, salt and pepper to taste. Soak cabbage in cold water for 1 hour; drain; place it in an un- covered kettle of boiling salted water, cook 20 minutes; drain and return to kettle. Add vinegar, bring cabbage to boiling-point and cook 5 minutes. Add Crisco, salt and pepper to taste. April 30 *Pepper Pot Mutton Cutlets, Tomato Sauce New Potatoes Lima Beans Sliced Tomato Salad Cheese Fingers Violet Mousse Coffee *Pepper Pot—A small knuckle of veal, 1 pound cooked tripe, 1 onion, 2 medium-sized potatoes, 1 bunch pot herbs, 1 cup Crisco, 3 quarts cold water. Wash veal and pot herbs and slice onion, put them with water, in soup kettle, on back of stove, where they will come gradually to _ boiling point. Allow to simmer 4 hours or more. Strain and set away to cool. This must be done day before it is wanted. When cold, skim off every particle of fat, add to it potatoes, cut in small cubes, tripe, cut in % inch squares, bay leaf, few — sprigs parsley chopped fine, and meat cut from knuckle, rejecting every bit of fat and gristle. Put them on to boil just long enough before dinner to cook potatoes; when boiling season to taste with salt and red pepper. A Calendar of Dinners Thicken soup with one teaspoon each flour and cornstarch mixed smooth - with little water. Mix Crisco with 1 cup flour, 14 teaspoon salt and little pepper, and enough cold waterto make dough stiff enough to roll out, cut in small squares and boil in soup % hour. May 1 Beef Soup Noodles Roast Beef Yorkshire Pudding Browned Potatoes *Canned Corn Pudding Spinach and Egg Salad Strawberry Sherbet Coffee *Canned Corn Pudding—1 can corn, 1 cup hot milk, 14 teaspoon salt, % teaspoon sugar, 1 tablespoon Crisco

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