Dried Lima Beans

Ingredients

• 1 c. beans
• 1 tbsp. butter
• 1/4 tsp. salt
• 1/4 tsp. white pepper

Method

1. 1

   Wash the beans and soak overnight in plenty of cold water.

2. 2

   Drain, boil in salted water 5 minutes.

3. 3

   Add 1/4 tsp. baking soda to each.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 31. The excerpt below is the record exactly as published.

tsp. white pepper Method : Cut the potatoes in halves, lengthwise ; then without breaking the skin remove the inside. Mash with a fork, season, and return to shells, keeping it light and fluffy. Place on a pan in a hot oven until light brown. VEGETABLES AND VEGETABLE SOUPS 67 Potato Apples Ingredients : 2 c. hot riced potatoes cayenne 2 tbsp. butter grating of nutmeg f c. grated cheese yolks 2 eggs or i whole egg Method: Mix ingredients in order given, and beat thoroughly. Shape in form of small apples, roll in flour, egg and crumbs, fry in deep fat. Insert a clove at stem and blossom end. Potato Puff Ingredients : 2 c. mashed potatoes 2 tbsp. melted butter 2 eggs i c. cream \ tsp. salt Method : Beat the potatoes, eggs, and cream until the mixture is smooth and light. Add the melted butter and salt. Pour mixture into a buttered baking dish and bake in a hot oven until it is well risen and brown. Potato Souffle Ingredients : 4 large white potatoes \ c. milk i tbsp. butter \ tsp. pepper 4 egg whites 4 egg yolks i tsp. salt Method : Boil and rice the potatoes. Add the milk, butter, salt, pepper, and yolks of eggs. Fold in the stiffly beaten whites of eggs and pour the mixture into a buttered baking dish. Bake in a moderate oven until the surface is browned. Sweet Potato Puff Ingredients : 6 sweet potatoes 2 tbsp. butter whites 2 eggs f tsp. salt 68 LABORATORY MANUAL OF FOODS AND COOKERY Method : Boil and mash the sweet potatos. Add the butter, salt, and stiffly beaten whites of eggs. Pour the mixture into buttered custard cups placed in boiling water. Bake in a hot oven twenty minutes. Serve in the cups with a parsley garnish. Glazed Sweet Potato I Ingredients : 6 medium-sized potatoes \ c. sugar \ c. water i tbsp. butter Method : Wash and pare sweet potatoes. Cook ten minutes in boiling salted water. Drain, cut in halves lengthwise, and put in a buttered pan. Make a sirup of sugar, water; add butter. Brush potatoes with sirup and bake 15 minutes, basting twice with remaining sirup. Glazed Sweet Potato II Ingredients : 6 medium-sized boiled sweet potatoes | c. butter i c. sugar hot water salt Method : Melt butter in a frying pan, add sugar and a little salt gradually to allow sugar to melt and form a brown sirup. Add enough hot water to reduce to a thin sirup. Cut potatoes in lengthwise slices, place in pan and heat over fire, basting constantly until they show a rich golden glaze. Serve at once. Browned Parsnips Ingredients : cold, boiled parsnips pepper butter salt Method : Cut parsnips in lengthwise slices. Place in butter until well browned. Sprinkle with salt and pepper. VEGETABLES AND VEGETABLE SOUPS 69 Stuffed Peppers Ingredients : 6 green peppers 3 tbsp. crumbs 1 onion 8 tbsp. chopped ham 2 tbsp. butter salt f c. brown sauce pepper Method : Cut a slice from stem end or cut peppers lengthwise. Remove all seeds and parboil 10 minutes. Do not leave in water. Cut onion in small pieces and brown in butter. Add sauce and bread crumbs. Sprinkle with pepper and salt. Fill peppers with mixture. Cover with buttered crumbs and bake 10 minutes in a hot oven. Winter Squash Steamed: • Cut squash in pieces, remove seeds and stringy portion, and pare. Steam until soft. Mash and season with butter, salt, and pepper. Baked: Cut in 2-inch pieces, remove seeds and stringy portion, place in a pan, cover and bake until soft in a slow oven. Mash and serve in the shell or remove from the shell, mash, and season. Squash Souffle Ingredients : 2 c. hot steamed squash i^ c. milk i tbsp. brown sugar 2 eggs i tsp. salt \ tsp. pepper Method : Wash squash, add remaining ingredients, eggs beaten separately, and whites folded in last. Place in pan of hot water and bake in moderate oven until firm. 70 LABORATORY MANUAL OF FOODS AND COOKERY Baked Summer Squash Ingredients : 3 c. mashed, cooked squash i egg 2 1 c. bread crumbs i tsp. onion juice \ c. milk | tsp. pepper 6 slices bacon i tsp. salt Method : Broil the bacon, and add 2 tbsp. of the fat to the squash. Com- bine ingredients and place in a buttered baking dish. Bake in a moderate oven until brown. Garnish with the bacon. Vegetables en Casserole I Ingredients : 6 potatoes \ c. rice i turnip i tsp. salt i c. peas | tsp. pepper i c. tomatoes f tsp. allspice i onion 4 c. brown stock Method*: Prepare vegetables and wash rice. Put ingredients in layers in a casserole, add stock, cover and bake slowly 3 hours. Vegetables en Casserole II Ingredients : 2 cooked turnips 2 tbsp. butter 4 cooked carrots i tsp. salt 4 c. cooked spinach J tsp. pepper Method : Line a buttered mold with strips of carrots and turnips. Fill with spinach seasoned with butter, salt, and pepper, set in a pan of hot water and bake 20 minutes. Remove from mold and surround with white sauce. VEGETABLES AND VEGETABLE SOUPS 71 Eggplant en Casserole Ingredients : 2 c. mashed, boiled eggplant i tsp. salt \ c. stewed tomatoes | tsp. pepper 3 tbsp. butter i tbsp. grated onion 3 tbsp. chopped, cooked meat \ c. buttered crumbs Method : Combine vegetables, meat, and seasonings, place in a casserole and cover with crumbs. Brown in a hot oven. Boston Baked Beans Ingredients : i qt. pea beans i tbsp. salt i Ib. fat salt pork \ c. molasses, New Orleans i tsp. soda \ tbsp. mustard cayenne boiling water i small onion Method : Pick over and wash beans, cover with cold water and soak over- night. Drain, cover with fresh water and parboil, with soda. Drain again. Pour boiling water over pork, scrape rind and score. Cut off one thin slice and place with the onion in the bottom of the pot. Put beans in pot, then press pork in beans, leaving only the rind above. Mix the seasonings, molasses, and i c. boiling water and pour into the bean pot and bake in slow oven 8 to 10 hours. Add water as needed. Uncover bean pot during the last hour of baking to brown the rind. Serve with Boston Brown Bread. Dried Lima Beans Ingredients : i c. beans

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