Frijoles

Ingredients

• one cup grated bread crumbs
• one tablespoonful minced parsley
• two tablespoonfuls melted butter
• two eggs well beaten
• one small onion grated
• salt to season
• pepper to season

Method

1. 1

   Soak the frijoles overnight in cold water.

2. 2

   In the morning, cook until soft in water with a saltspoonful of soda, changing the water after it first comes to a boil.

3. 3

   Rub through a colander, then mix with the other ingredients, shape into cylinders, dip in beaten egg, then in cracker dust, and cook in a buttered bag in a hot oven for ten minutes.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 40. The excerpt below is the record exactly as published.

frijoles over night in cold water. In the morning cook until soft in water to which a saltspoonful of soda has been added, changing the water after it first comes to a boil. Rub through a colander, then add to the pulp one cup grated bread crumbs, one tablespoonful minced parsley, two table- spoonfuls melted butter, two eggs well beaten, one small onion grated and salt and pepper to season. Mix thoroughly, shape into cylinders, dip in beaten egg, then in cracker dust and put in buttered bag. Seal and cook ten minutes in hot oven. 92 STANDARD PAPER BAG COOKERY German Cabbage. — Take two small hard heads of red cabbage and cut in slices half an inch thick, discard- ing the hard stalk and veins. Put onto a greased wooden cookery bowl two rounding tablespoonfuls of melted but- ter or vegetable oil, then add the cabbage, sprinkle with a level teaspoonful of salt, three tablespoonfuls of vinegar and one onion chopped fine. Put in bag, seal, and put in oven. Bake one hour with only one burner on after the first ten minutes. Cabbage Hot Slaw.— Chop a small hard head o? cabbage fine and salt it lightly. Let stand half an hour then put in wooden bowl with two tablespoonfuls of but- ter. Put in bag, seal, and cook slowly in the oven for twenty minutes. No water is necessary, as the salt will draw out the juices of the cabbage so it will have mois- ture enough. At the end of twenty minutes take up with a hot dish, add a teaspoonful of flour that has been stirred in a little cold water, then cooked until thick with a half cupful of cream. Lastly, add one tablespoonful of pure vinegar and serve at once. Carrots. — Wash and scrape a half dozen tender carrots. Slice thin and season with salt, pepper and a good tablespoonful of butter. Add a half cupful good stock, put in a well greased bag, seal and cook thirty-five minutes. Carrot Saute.— Scrape and cook young carrots in boiling salted water until tender. Cut in halves length- wise, roll in fine cracker crumbs, then in egg and cracker again, and put in well greased bag. Bake fifteen minutes, sprinkle with fine chopped parsley and serve very hot. STANDARD PAPER BAG COOKERY 93 Stuffed Eggplant. — Select purple fruit and of small size. Halve them, sprinkle them with salt, turn them cut side down on a fine sieve, put a heavy plate on them and let them drain for an hour. Wipe dry, take from each a tablespoonful of the center, chop it fine and for each tablespoonful allow the same amount of bread crumbs, a teaspoonful of chopped onions, olives and vege- table oil, with a little salt and adustingof paprika. Mound this dressing on each half, arrange the halves in a but- tered bag, pour in water to the depth of an inch, add a generous piece of butter, salt and pepper, and place the bag in a hot oven; twenty minutes should be sufficiently long to cook the eggplant thoroughly. Lentil Cutlets.— Soak one cupful dried lentils all night with a cupful dried lima beans. In the morning drain, add two quarts of water, a stalk of celery and half an onion sliced. Cook until soft, remove the seasonings and rub through a puree sieve. Add one cupful stale bread crumbs, one beaten egg, the juice of a half lemon and seasonings to taste. Melt a heaping tablespoonful of butter in a small saucepan, add to it a tablespoonful flour and pour on, when blended, a third of a cup of milk. Let the mixture cook until thick and smooth, then add to the lentil mixture and set aside to cool. Shape into small cutlets, dip in beaten egg, then in fine cracker crumb, put in a well buttered bag and bake twenty minutes. Serve with a tomato sauce. Mushrooms. — Choose fine fat musfirooms, cut the stem close, peel and wipe delicately with a damp cloth. Sprinkle lightly with salt and lay in a well-greased bag together with a big tablespoonful of butter rolled in flour and a half cupful of rich cream. Seal and cook twelve minutes in a hot oven. 94 STANDARD PAPER BAG COOKERY Baked Onions. — Parboil for fifteen minutes Bermuda or Spanish onions, chill in cold water, then if very large cut in halves, otherwise, cut a little wedge out of the hearts and fill the cavity with butter or vegetable oil. Put in the well greased bag, adding a little water and more butter or oil, seal and cook twenty minutes. Stuffed Baked Onions. — The next time you have a roast leg of lamb or mutton, try baked onions prepared in this way as an accompaniment: Take large onions, preferably Spanish or Bermudas, peel, cut a slice from the top of each, and with a small spoon scoop out about half the pulp. Put this in a dish, mix with it an equal quantity of bread crumbs, well flavored with chopped parsley, sweet marjoram, salt and pepper. Moisten the whole lightly with cream and a little melted butter; mix well, fill the onion cavities with the stuffing, crown with a slice of bacon for a cover, put in a bag and bake one hour in a moderate oven. Onions With Cheese. — Skin large Spanish onions and boil until quite soft. Press through a sieve and put into a well buttered wooden baking dish. Season with salt, pepper and plenty of butter, add a little stock or milk, grate a little cheese over them, put in bag and bake to a golden brown. Parsnips. — Scrape and parboil some parsnips. Cut in two lengthwise. Season with pepper and salt, roll in melted butter, dripping or olive oil. Flour again and place in a well-greased paper bag. Seal up and bake in a hot oven on a wire rack for half an hour. They should be a golden brown. Green Peas.— Shell the peas, put into a well buttered bag with a little salt to season

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