dried Lima beans
2 c. bread crumbs
Milk to moisten crumbs
2 eggs
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery salt
2 Tb. butter
Soak the beans overnight and parboil them in soda water. Pour off this
water, cook until tender in boiling salted water, and then drain.
Moisten the bread crumbs slightly with milk, mix them with the beans,
and add the beaten eggs and seasoning. When the entire mixture is well
blended, place in a loaf pan, dot the top with the butter, and bake in
the oven until nicely browned and quite firm. Turn out on a platter,
garnish with parsley, and serve by cutting it into slices, as shown
in Fig. 4.
68. BEAN SOUFFLE.--Probably the daintiest dish that can be made from
dried beans is bean souffle. This is equally suitable as the main dish
for a luncheon or a home dinner. One point to remember about it is that
it should be served immediately, for souffle usually settles when taken
from the oven.
BEAN SOUFFLE
(Sufficient to Serve Six)
1 c. bean pulp
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. celery salt
1 Tb. onion juice
2 eggs
Make the bean pulp by forcing well-cooked beans through a colander or a
press. Add all the seasoning and the beaten egg yolks. Beat the egg
whites stiff and fold them into the mixture. When well blended, pour
into a greased baking dish, or individual dishes, place in a pan
containing hot water, and bake in a moderate oven until the souffle is
set, which will require from 30 to 45 minutes. Test by tapping slightly
with the finger.
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