A text-book of cooking

Soak the beans overnight as directed in General Rules for Dried Legumes, p. 158. Add a little baking soda and gradually heat to the boiling point. Then add the seasoning to the beans ; place half of them in a bean crock ; and add the pork which has been scraped and scored. (To score salt pork cut gashes in it nearly to the rind.) Add the remainder of the beans and enough water to cover them slightly. Bake in a slow oven 6 to 12 hours. Keep the beans below the boiling point, and see that they are covered with liquid. Lentils may be baked in the same way as beans. SALTED PEANUTS i cupful salt 1 cupful shelled unroasted pea- 1 pint water nuts 2 teaspoonfuls butter Remove the inner skins from the peanuts by placing them in boiling water for three minutes ; cover with cold water ; and then slip off the skins. Heat the salt and water, and when boiling, add the peanuts. Cook 8 minutes. Drain, rinse off the salt, place in a baking pan, add the butter, and bake until slightly browned, stirring often. Turn from the pan on paper. One teaspoonful of olive oil may be substituted for the butter. Why should dried vegetables be soaked in water before cooking ? Measure the beans after soaking. How much have they increased in bulk ? How should the water boil to prevent dried legumes from breaking ? (See General Rules for Cooking Vegetables, p. 60.) What is the reason for keeping the beans below the boiling point while baking ? Devise a method for preparing Baked Beans, when they can remain in the oven but an hour or two. How are fatty meats cleaned ? Why can they not be cleaned by washing in water ? (See Experiment 31, p. 80.) What is the purpose of scoring the salt pork or bacon ? What is the advantage of seasoning peanuts by cooking in strong salted water rather than sprinkling salt over them after browning ? What are the prices of beans and raw peanuts per pound ? How many cupfuls in a pound of each ? REVIEW XI. -MEAL COOKING Macaroni and Cheese Lemon Jelly See Review I (p. 41) for suggestions regarding the preparation of the lesson. LESSON LII Body-Building Vegetables (II) BEAN SOUP 2 cupfuls beans 2 slices onion 8 quarts water Cayenne Baking soda J teaspoonful pepper 1 piece of celery root or 2 teaspoonfuls salt \ teaspoonful celery salt or \ teaspoonful mustard Dried celery leaves 2 tablespoonfuls flour 1} tablespoonfuls butter Soak the beans ; add soda, onion, and celery. Cook slowly until the beans are soft. Add more water, if more than one quart evaporates. Press through a strainer. Use the remainder of the ingredients in making a sauce. The strained beans should be used as the liquid for the sauce. (See Thick Soups, p. 69.) BODY-BUILDING VEGETABLES 161 Slices of lemon and of hard-cooked eggs may be used as a garnish for this soup. SPLIT PSA SOUP 1 cupful split peas J teaspoonful pepper 2$ quarts water 1J teaspoonfuls salt Baking soda 3 tablespoonfuls flour 2 slices onion 2 tablespoonfuls butter 1 pint milk Soak the peas overnight ; add soda and onion ; and cook slowly until the peas are soft. Press through a strainer. Make a white sauce of the remainder of the ingredients. Add the strained peas, heat, and serve. Cooking a ham bone with the split peas changes the flavor. GREEN PEA SOUP 1 pint or can peas White pepper £ teaspoonful sugar \ teaspoonful salt 1 pint liquid around peas and 1} tablespoonfuls butter water 1 pint milk 2 tablespoonfuls flour Turn the peas into a saucepan ; add the liquid, water, and sugar; and cook until very soft. Press the peas through a strainer. Make a white sauce of the remaining ingredients. Add the strained peas, heat, and serve. Peas too old to serve as a vegetable may be used for soup. Some of the pods of fresh peas may be cooked with the peas. CRISP CRACKERS