BEAN SOUFFLÉ
(
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 soufflé is set, which will require from 30 to 45 minutes. Test by tapping slightly with the finger. If the dent thus made in the soufflé springs back, it is sufficiently baked. Remove from the oven and serve at once.
69. BAKED BEANS.--Almost any kind of dried beans may be used for baking. Some persons prefer the small navy beans, which are mentioned in this recipe, whereas others like the larger marrowfat beans or Lima beans. Pinto beans have for some time been taking the place of navy beans, and are found to be a very good substitute. To bake beans successfully, a dish with a tight-fitting cover, such as the one shown in Fig. 5, is required. This is made of heavy glass, but if such a utensil is not available, very satisfactory results can be obtained by using a heavy earthen bowl, crock, or baking dish. To produce the delicious flavor that is agreeable to most persons, beans should be baked a long time. Therefore, as considerable heat is consumed in their cooking, it is a wise plan to prepare more than enough for one meal. They may be served the second time as baked beans, or, if this is not desired, they may be used for various other purposes.
BAKED BEANS
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