Bean Roast

Ingredients

• 1 cup well-roasted shelled peanuts
• 2 cups well-seasoned mashed potatoes
• 2 cups cooked Lima beans
• 1/2 cup milk
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1 teaspoon onion-juice

Method

No method was recorded for this recipe.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 33. The excerpt below is the record exactly as published.

teaspoon salt % cup milk 2 teaspoons baking-powder 2 tablespoons powdered sugar (for sweet fritters only) Sift dry ingredients, add egg, well beaten, and milk. The batter should be thick enough to completely coat the article it is intended to cover. If too thin, add more flour. If too thick, add more liquid. APPLE FRITTERS 1 cup milk 2 cups flour 2 eggs I tablespoon baking-powder 1 teaspoon sugar Apples Salt To the milk add the well-beaten egg-yolks and the sugar, then the flour mixed and sifted with the baking-powder and the salt. Then fold in the stiffly beaten whites. Add sliced sour apples, being careful to get the batter all over them. Drop by spoonfuls into deep fat and ixy. BANANA FRITTERS 6 bananas 3 tablespoons orange-juice 2 tablespoons sugar Fritter batter Peel bananas, cut each in two and split each half. Place the pieces in a bowl with sugar and orange-juice and let them stand for one hour. Drain the fruit, dip in batter and fry in deep fat. 80 NEW DELINEATOR RECIPES CORN FRITTERS 2 cups corn, fresh or canned i teaspoon melted butter I teaspoon salt Yi cup milk y^ teaspoon pepper 2 cups flour 1 egg I teaspoon baking-powder Chop the corn very fine and add salt, pepper, well-beaten egg, butter, milk, flour and baking-powder. Pry in deep fat. CLAM FRITTERS 24 soft clams i cup milk 2 cups flour Yi cup clam liquor I teaspoon baking-powder 2 eggs Yz teaspoon salt Salt and pepper Make a batter of flour, baking-powder, salt, milk, clam liquor and well-beaten eggs. Chop two dozen soft clams, season with salt and pepper, add to the batter and drop by tablespoonfuls into deep fat. RASPBERRY FRITTERS 3 eggs I teaspoon baking-powder Yz cup water i teaspoon salt I cup flour 2 cups raspberries Add beaten egg-yolks and water to flour sifted with baking- powder and salt. Beat raspberries with egg-beater. Beat egg- whites to a stiff froth, fold into batter, then fold in the fruit. Drop by spoonfuls into deep fat. When golden brown, drain and dredge with powdered sugar. MINCED HAM IN CIDER CUPS I cup boiled ham Y2 package or two tablespoons 3 hard-cooked eggs gelatin Y2 teaspoon salt ^'2 cup cold water Pepper 2 cups cider Y\ teaspoon cayenne pepper Y^ cup sugar 3 tablespoons lemon-juice i cup whipped cream Y2 cup celery Soak gelatin in cold water, and pour over it boiling cider to which the sugar and lemon have been added. Strain into border molds. NEW DELINEATOR RECIPES 81 When firm, remove from the molds and fill with the mixture made of the other ingredients and serve immediately. CHICKEN A LA KING 2 tablespoons fat i cup quartered mushrooms 2 tablespoons flour i pimiento cut in narrow strips I cup milk 2 cups cooked diced chicken 1 cup cream i teaspoon salt 2 egg-yolks 3^ teaspoon pepper I green pepper, minced Make a white sauce of the fat, flour, milk, cream, salt and pepper. Add the mushrooms, green pepper, pimiento and chicken. Cook until the meat is heated through. Just before serving stir in the egg-yolks, slightly beaten, and cook for a moment, stirring constantly. Serve at once on squares of hot toast. VEGETARIAN DISHES CHESTNUT CROQUETTES 2 cups hot mashed chestnuts 2 eggs 4 tablespoons butter or other Few drops onion-juice or 2 fat tablespoons finely chopped Salt and pepper onion Egg and crums Mix the chestnuts, butter, slightly beaten eggs and seasonings. Shape into croquettes. Roll in crums, beaten egg and crums. Fry in deep hot fat until crums are browTi. This offers an adequate protein, iron and a comparatively highly seasoned dish. The croquettes may be served with brown sauce or tomato sauce. PEANUT-BUTTER CUTLETS i^ cups peanut butter i teaspoon salt i>^ cups hot milk Pepper 6 half-inch slices of bread Mix peanut butter with hot milk and seasoning, mixing together thoroughly. Dip slices of bread into the peanut-butter mixture. Saute in hot fat. Garnish with pickles and olives. This dish offers both adequate protein and iron. PEANUT SOUFFLE I tablespoon butter Few drops lemon-juice 6 tablespoons flour 1^2 cups scalded milk 34 cup peanut butter 4 eggs iy2 teaspoons salt Melt the butter and add the flour, peanut butter and seasoning. Cook for three minutes, stirring constantly. Add scalded milk, and continue cooking until the mixture reaches the boiling-point. 82 NEW DELINEATOR RECIPES 83 Remove from the fire, pour the hot mixture over the well-beaten egg-yolks, mixing them in well. Cool, and fold in the egg-whites that have been beaten until stiff and dry. When the ingredients are thoroughly combined, place in a baking-dish, set in a pan of water in a moderate oven (350° F.), and bake thirty minutes. Serve immediately. This dish is a good luncheon dish but, because of its texture, should have something crisp or solid served with it. MOCK SAUSAGE I cup . dried Lima beans or 3 eggs 3 cups cooked beans of 2 tablespoons butter any kind Yi teaspoon sage Yi cup bread-crums Salt and pepper Pick over and wash beans, cover with water and let soak over- night. Drain, cook in boiling salted water until tender, then force through a strainer. Add remaining ingredients, shape into form of sausages, roll in crums, egg, and crums again. Saute until brown. Serve with tomato sauce. This recipe makes six to eight sausages, three inches long and three-fourths of an inch thick. It should be accompanied by some milk, egg or cheese dish. BEAN ROAST 1 cup well-roasted shelled Y\ cup milk peanuts i egg 2 cups well-seasoned mached i teaspoon salt potatoes Y^ teaspoon paprika 2 cups cooked Lima beans, i teaspoon onion-juice

Cook this with the app: pantry check, scaling, and the assistant.