Many variations will suggest themselves—cauliflower, parsnips, vegetable marrow, sliced tomatoes, beetroot, &c., instead of the other vegetables. Or the same ingredients as in the first haricot pie might be used, with the crumbs instead of pastry.
Half pound soaked beans boiled till tender in one pint water, with butter and sliced onions. Drain, but keep the liquor. Slice some carrots and turnips thin, fry lightly, and then simmer in the liquor for half-an-hour. Put a little butter in stewpan, slice and cook two onions in that, with the lid on, stir in a tablespoonful flour, and add the haricots, vegetables, and the liquor. Simmer gently till all are quite cooked, and serve. Some tomatoes or a little extract may be added, and it can be varied in many other ways.
Take nearly a teacupful of haricots pulped through a sieve, and add to this 2 ozs. bread crumbs. Same of mashed potatoes; a shallot finely minced, or a spoonful of grated onion. Beat up an egg and add, reserving a little. Mix thoroughly, and form into marbles. Coat with the egg, toss in fine crumbs, and fry in smoking-hot fat till golden brown in colour.
can be made with the same mixture as for marbles. Some chopped tomatoes, beetroot, or mushrooms may be added. If the mixture is too moist add a few more crumbs; if too dry add a little ketchup, milk, tomato juice, &c. Form into sausage-shaped pieces or small flat cakes. Dip into frying batter, and drop into smoking-hot fat. When a golden brown lift out, and drain on absorbent paper. Serve them, as also the golden marbles, on sippets of toast or fried bread with tomato or parsley sauce.
Haricot Croquettes or Cutlets
are of course made with any of these mixtures. Shape into cutlets, egg, crumb, and fry in the usual way.
There are an immense number more dishes which can be made with pulse foods, for which I have not space here. There are also a number of new varieties of pulses being put upon the market, which can be used with advantage to vary the bill of fare and enlarge its scope.
Giant Split Peas
are especially good, and might be used in any of the foregoing recipes in place of haricots. One advantage is that they do not require soaking. If scalded with boiling water, drained, and put to cook in fresh boiling water, they will be quite soft in little over an hour.
The best quality of butter beans also need no soaking. After scalding for a few minutes the skins come off quite easily. There is also a new variety called
Butter Peas, or “Midget” Butter Beans,
which I can heartily recommend. In appearance they resemble the small haricots, but are much finer and boil down very quickly. They make a very rich white soup, and may, of course, be used for any of the savouries for which recipes are given. Scald with boiling water (or they may merely be rubbed in a clean coarse cloth), plunge into more boiling water—the quantity proportioned to the purpose for which intended, soups, stews, &c.—and simmer till just tender, but not broken down.