Serve the beans hot.
65. LIMA BEANS IN CREAM.--Dried Lima beans, when combined with thin
cream, make a very appetizing dish. To prepare them in this way, clean,
soak, and cook them as explained in Art. 63. When they are soft enough
to crush easily between the fingers and the water has boiled down so
that practically none remains, add 1/2 cupful of thin cream to a
sufficient quantity for four persons. Allow the beans to simmer for a
short time in the cream, add additional salt and a dash of pepper for
flavoring, and serve.
66. LIMA BEANS EN CASSEROLE.--While the small varieties of dried beans
are more commonly baked than the larger ones, Lima beans will be found
especially delicious when prepared in a casserole.
LIMA BEANS EN CASSEROLE
(Sufficient to Serve Six)
1 c. dried Lima beans
1/4 c. ham or bacon fat
2 c. milk
2 tsp. salt
1/4 tsp. pepper
Soak the beans overnight and then parboil them in soda water. Drain off
the water and turn the beans into a baking dish. Add the fat, milk,
salt, and pepper. Cover the dish and bake until the beans are soft.
Serve hot from the casserole.
[Illustration: FIG. 4]
67. LIMA-BEAN LOAF.--If a dish that is not only appetizing, but
sufficient in food value to be used as a meat substitute, is desired,
Lima-bean loaf, which is illustrated in Fig. 4, should be selected. This
is very good when served alone, but it becomes more attractive and at
the same time more palatable when a sauce or gravy is added.
LIMA-BEAN LOAF
(Sufficient to Serve Six)
1 c.
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