Everyday Foods in War Time by Mary Swartz Rose
page 78 of 100 (78%)
page 78 of 100 (78%)
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between the hands to remove the skins, which will float off in the water.
Removing the skins in this way takes only two or three minutes and greatly improves the quality of the dish. If a few skins are left on, they will do no harm, unless the dish is being prepared for a person of poor digestion. Drain the beans, pour over them the water in which they were soaked, and cook until tender at a temperature just below the boiling point. Pour off the water, put the beans into a bean pot, cover with cold water, add one and one-half tablespoonfuls of salt, and bake four or five hours in a covered dish. Remove the cover and bake one hour more. Peanut Loaf (10) Chopped peanuts, 1 cup Bread crumbs, 2 cups Egg, 1 Milk, 1 cup Salt, 1-1/2 teaspoons Paprika, 1/4 teaspoon Melted fat, 1 tablespoon Mix dry ingredients, add beaten egg and milk. Put into a greased pan, pour the melted fat on top, bake. Turn on a hot platter and serve with sauce. Sauce for Loaf Hot water, 1 cup Beef cube, 1 |
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