2 tablespoonfuls Crisco
1 tablespoonful flour
1/2 cupful bean liquor
Salt and pepper to taste
2 eggs
1/4 lb. dried beans
A few cooked mixed vegetables
Breadcrumbs
Soak beans in water twenty-four hours, then boil for several hours
till quite tender, drain them, preserving liquor, chop them very fine;
blend Crisco with flour in saucepan over fire, add bean liquor, beans,
salt and pepper, and yolks of eggs; turn out on to a dish and set
aside till cold. Then cut out with cutlet-cutter or shape with knife;
dip in beaten whites of the eggs, then in fine breadcrumbs, repeat
a second time, and fry in hot Crisco. Serve on hot platter decorated
with a few hot cooked mixed vegetables. Sufficient for eight cutlets.
[Illustration]