thicken the stew
with pea meal or flour previously baked to a fawn color. Flavor with
vinegar.

Owing to its concentrated nutriment this stew should be served sparingly
with an abundance of potatoes and green vegetables.

BEANS AND BARLEY

Soak one-half cup of navy beans in cold water overnight. Drain and cook
in one quart boiling water with one teaspoon of salt until tender but
not broken, add one-half cup of barley and let cook slowly until barley
is tender, about one-half hour. Add fat soup stock as the water
evaporates. Season to taste and bake in medium oven about one-half hour
or until dry but not browned.

DRIED LIMA BEANS, BAKED

Wash one pound of dried Lima beans, let soak overnight. Drain, add fresh
water, bring quickly to the boiling point, then let simmer until
tender. Add salt and paprika. Heat two tablespoons of poultry or beef
fat in a spider, add two tablespoons of flour, when brown add one cup of
bean liquid, and the beans. Let simmer and bake in casserole one-half
hour. Reserve the bean broth and add more if necessary.

FARSOLE

Soak the large, very hard Lima beans overnight. To a pound of beans take
two large onions. When the beans are soft add the onions browned in fat,
salt, pepper, a tablespoon of sugar, a quarter cup of rice, and let all
simmer until the rice is done.

FARSOLE DULCE

Soak dried Lima beans in cold water overnight. Drain, put on with very
little water, add one tablespoon of fat, peel of lemon or orange. When
beans are half done, add a tablespoon of sugar which has been browned in
a pan, stew slowly until the beans are tender.

SLAITTA (ROUMANIAN)

Soak one pound medium-sized white beans overnight. Put on to boil in
cold water, when soft, mash, adding a little warm water while mashing.
Add salt and mashed garlic to beans and one or two teaspoons of sugar.
To a pound of beans take a pound of onions. Brown the onions in oil and
add water so they do not become too brown or greasy. When beans are
tender serve on platter with browned onions poured over them. May be
served either hot or cold. This dish is served with Carnatzlich. (See
Meats.)

BAKED LENTILS (LINZEN)

Pick and wash one-half pound of lentils and soak them in cold water
overnight. In the morning put them over the fire in a large saucepan
with about a quart of water. As soon as the water begins to boil, the
lentils will rise to the top. Remove them with a skimmer, put them in a
baking dish with