1638 The Cornell Reading Courses 



almost done, add the salt and the tomato sauce, which may be made 

 according to the following recipe. 



Tomato sauce 



I cupful strained tomato juice i bay leaf 



I tablespoonful flour i clove 



I tablespoonful butter Salt and paprika 



Melt the butter, add the flour, and rub the mixture to a smooth paste. 

 Add the tomato juice and the seasoning, stir the mixture constantly, and 

 cook it until it thickens. 



Boiled dried beans 



Wash the beans. Soak them overnight or for about eight hours in 

 four times their quantity of soft water, to which soda has been added in 

 the proportion of one-fourth of a teaspoonful of soda to one quart of 

 water. Remove the skins by stirring the beans in water or, in the case 

 of the large lima beans, by pressing them between the fingers. Cook the 

 beans slowly in the same water, adding more if necessary, for from two 

 to four hours, adding onion or flavoring herbs as may be desired. Add 

 salt to the beans when they are nearly done. Serve with strips of crisp 

 bacon or one tablespoonful of chopped parsley. 



If the skins are hard to remove after the beans have been soaked, cook- 

 ing them for twenty or thirty minutes will usually loosen the skins suffi- 

 ciently to allow them to be slipped off easily. If the bean pulp is desired 

 for use in other dishes, it is somewhat easier to remove the skins by putting 

 the beans through a sieve after they are cooked than to remove them 

 before the cooking. 



Baked-bean loaf 



I pint cold baked beans i tablespoonful finely minced 



I egg, beaten onion 



I cupful bread crtunbs 2 tablespoonfuls tomato catsup 

 Salt and pepper 



Combine the ingredients, and shape the mixture into a loaf. Bake it 

 for twenty-five minutes. Serve with strips of broiled bacon on the 

 top. 



