249.—LIMA BEAN LOAF
| 1 cup dried Lima beans | ½ teaspoon paprika |
| 1 onion | 1 egg slightly beaten |
| 1 carrot | 2 tablespoons sausage fat or butter |
| 1 cup dried sifted crumbs | ½ cup boiling water |
| 1 teaspoon salt | 6 pimolas |
| 4 teaspoon mustard |
Soak beans over night in cold water, and drain; cover with boiling water, add onion and carrot, and cook until beans are tender; drain, and put through the food chopper with carrot and onion; add crumbs, seasonings, egg, and sausage fat melted in boiling water; add pimolas cut in small pieces, mix well, pack in a greased bread pan, and bake in a moderate oven half an hour. Serve with Tomato Sauce (see No. 203).
250.—BAKED CABBAGE
Cut a small white cabbage in inch pieces, soak in cold water half an hour, and drain; parboil ten minutes, place in greased baking dish, cover with one cup of White Sauce (see No. 207), and one-half cup of Buttered Crumbs (see No. 472); bake in a moderate oven half an hour.
251.—CABBAGE COOKED IN MILK
Put a small white cabbage through the food chopper, using the coarse cutter; soak in cold water half an hour, drain, cover with equal parts of milk and water, and cook uncovered about twenty-five minutes, or until cabbage is tender. Season with salt and pepper.
252.—BRAISED CELERY
| 1 quart celery cut in 2-inch lengths | 2 tablespoons flour |
| 2 tablespoons bacon fat | 2 cups stock |
| 1 tablespoon grated onion |
Cook celery, bacon fat, and onion in the frying pan for ten minutes; dredge with flour, put in baking dish, add stock (first rinsing frying pan with a little of it), cover, and bake in a moderate oven an hour and a half. Serve on toast. Add salt to stock if necessary.