School and Home Cooking · Chapter 75Lesson LXXIV
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1 cupful white beans, cooked 1 cupful roasted peanuts 1/2 cupful bread crumbs 1 teaspoonful salt Speck pepper 1/2 cupful milk
Put the beans and peanuts through a food chopper, add the remaining ingredients. Mix and shape into a loaf. Place in an oiled dish and bake 30 minutes in a moderate oven. Serve hot with Tomato Sauce.
1 cupful peanut butter 1/2 cupful chopped celery 1 1/2 cupfuls water 3 cupfuls milk 2 teaspoonfuls salt 1/8 teaspoonful pepper 1 grated potato
Mix the peanut butter with I cupful of milk. Heat 2 cupfuls of milk in a double boiler. Cook the celery in the water until the vegetable is tender. Add the grated potato, cook, and stir until the mixture is thickened. Then add it to the hot milk. Also add the peanut butter mixture and seasoning. Heat until it is hot. Beat with a Dover egg beater. Serve hot.
Dried celery leaves may be used instead of fresh celery.
Mention the nutrients contained in the food materials of Bean Roast and Peanut Butter Soup. Discuss the value of each nutrient.
Calculate the cost of Bean Roast. How many persons will it serve?
How many persons will one pound of chopped beef serve? Estimate the difference in cost of one serving of Bean Roast and of Chopped Steak.
What is the purpose of grated potato in Peanut Butter Soup? What substance could be substituted for the grated potato? State the method of mixing and cooking if the substitution were made.