Bean Cutlets
| 2 tablespoonfuls Crisco | 2 eggs |
| 1 tablespoonful flour | 1/4 lb. dried beans |
| 1/2 cupful bean liquor | A few cooked mixed vegetables |
| Salt and pepper to taste | 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.