1644 The Cornell Reading Courses 



Scalloped lima beans 



Put a layer of boiled lima beans into a buttered baking-dish. Sprinkle 

 them with salt, pepper, and bread crumbs. Over several such layers 

 pour sufficient white sauce to cover. Sprinkle buttered crumbs over the 

 top. Bake for twenty minutes in a moderate oven. 



White sauce 



2 tablespoonfuls butter \ teaspoonful salt 



2 tablespoonfuls flour Pepper 



I cupful milk 



Melt the butter; remove it from the fire; add the flour, the salt, and the 

 pepper; and stir the mixture until it is smooth. Return the mixture to 

 the heat; add the milk; and stir the sauce until it thickens. Cook it for 

 fifteen minutes over boiling water or for five minutes directl}^ over the 

 fire, stirring it constantly. 



Bean crust 

 I cupful boiled-bean pulp i egg, beaten 



5 teaspoonful salt 2 tablespoonfuls melted fat 



I teaspoonful baking powder Flour, enough to make soft 



dough 



Combine the ingredients. Roll out the mixture to about one-eighth 

 of an inch in thickness on a well-floured board. Cut strips of suitable 

 size, when folded, for individual pies. Fill the pies with chopped cooked 

 meat or vegetables. Fold the crust over, and press it together along the 

 edges. Bake the pies in a moderate oven until they are well browmed. 



Scalloped onions with peanuts 



8 mediimi-sized onions, cooked i\ cupfuls white sauce 



I cupful peanuts, finely chopped | cupful buttered crumbs 



Arrange the ingredients in a buttered baking-dish in alternate layers, 

 beginning with a layer of onions. Sprinkle buttered crumbs over the 

 top. Bake in a moderate oven for twenty minutes. 



Peanut loaf 



I cupful mashed potato i cupful milk 



I cupful finely ground peanuts 2 eggs, beaten 



Seasoning 



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

 a moderate oven for twenty minutes. 



