Baked Bean Souffle

Baked Bean Souffle

Ingredients:
1 c. bean pulp
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. celery salt
1 Tb. onion juice
2 eggs

Directions:
Make the bean pulp by forcing well-cooked beans through a colander or a
press. Add all the seasoning and the beaten egg yolks. Beat the egg
whites stiff and fold them into the mixture. When well blended, pour
into a greased baking dish, or individual dishes, place in a pan
containing hot water, and bake in a moderate oven until the souffle is
set, which will require from 30 to 45 minutes. Test by tapping slightly
with the finger. If the dent thus made in the souffle springs back, it
is sufficiently baked. Remove from the oven and serve at once.
69. BAKED BEANS.--Almost any kind of dried beans may be used for baking.
Some persons prefer the small navy beans, which are mentioned in this
recipe, whereas others like the larger marrowfat beans or Lima beans.
Pinto beans have for some time been taking the place of navy beans, and
are found to be a very good substitute. To bake beans successfully, a
dish with a tight-fitting cover is required. This is made of heavy
glass, but if such a utensil is not available, very satisfactory
results can be obtained by using a heavy earthen bowl, crock, or baking
dish. To produce the delicious flavor that is agreeable to most
persons, beans should be baked a long time. Therefore, as considerable
heat is consumed in their cooking, it is a wise plan to prepare more
than enough for one meal. They may be served the second time as baked
beans, or, if this is not desired, they may be used for various other
purposes.
BAKED BEANS
(Sufficient to Serve Six)