Beans and Similar \'egetables as Food 1645 



Lentil-ham loaf 

 2 cupfuls cooked lentils i egg. beaten 



2 cupfuls cooked ham, minced h cupful bread crumbs 



I onion, minced h cupful milk 



2 tablespoonfuls butter 



Combine the ingredients. Shape the mixture into a loaf. Bake it in 

 a moderate oven for thirty minutes. 



Stewed string beans 



The beans should be young and tender. Wash them thoroughly, 

 string them, and break them into pieces of the desired length. Plunge 

 them into boiling water to which soda has been added in the proportion 

 of one-fovirth of a teaspoonful of soda to one quart of beans. Cook them 

 at simmering temperatiire only until they are tender. Add the salt when 

 the beans are nearly done. The water should be of such quantity that 

 there vnll be little to drain off when the cooking is finished. Any such 

 water may be used in soups or sauces. 



Stuffed peppers 



I pint cooked string beans, 



chopped 

 I cupful tomatoes 

 I small onion, minced 

 ^ cupful bread crumbs 



4 tablespoonfiils finely minced 



bacon 

 2 hard-cooked eggs, minced 

 Salt and paprika 

 Green peppers 



Cut the green peppers lengthwise; remove all the seeds. Mix the 

 remaining ingredients well. Fill the pepper cups with the mixture; 

 sprinkle buttered cnmibs over the tops; place in a shallow pan. Add 

 sufficient boiling water to half cover the peppers, and bake them in a 

 moderate oven until thev are tender. 



Canned string beans, lima beaiis. and peas 



String beans, fresh lima beans, and peas may be successfully canned for 

 winter use by following the directions for canning that are given in Canning 

 Clubs in Xeii.' York State. — Part II, Reading Course Lesson for the Farm 

 Home, Vol. Ill, No. 69. 



Lima bean salad 

 Recipe I 



Line a salad dish with lettuce leaves. Fill it with cold boiled lima 

 beans. Arrange sliced fresh tomatoes around the beans as a border, 

 Serve the salad ^s-ith French dressing or boiled dressing. 



