For nutritive value legumes are the most important
vegetables except esculent fimgi. Commercially
they rank next to cereals, but they contain more
nitrogenous matter, which in the legumes is legumin,
or vegetable casein. They are richer in salts than the
cereals. Peas and beans contain sulphur. Legumes
are not easily digested unless thoroughly cooked and
thoroughly masticated. Composition of beans is:
VEGETABLES 67
water, 68.5%; proteid, 7.1%; fat, .7%; carbo-
hydrates or starch, 22%; mineral, 1.7%.
Peas. Peas are a species of legume and had their
origin from Greece. Varieties: — garden, eaten
before ripe; field, split and made into flour meal, or
used in pods for cattle food. Peas are not so nutri-
tious as beans. They not only contain more indi-
gestible matter but they are poorer in fat or proteid.
Composition of peas: Water 78.1%, proteid 4.4%,
starch 16.1%, cellulose 5.45%, mineral .9%, fat
.5%.
Lentils. Lentils come from the legume family
and are much the same as peas. Their native country
is unknown, but they are now largely cultivated in
the region of the Mediterranean Sea, having been
used in Egypt and the East from a high antiquity.
The leafy stems of the lentils serve as fodder, and
when in blossom the plant is a good source of honey.
Care of Vegetables in the House. In winter keep
vegetables in cool dry cellar, separate if possible; in
siunmer, use as soon as possible after picking. If
canned, never let them stand in tins after opening,
for a chemical action takes place when the canned
material is in contact with the air. Thoroughly re-
oxidize before using. The use of copper in canned
vegetables may be discovered by their color; they
will be a deep green.
Bean Soup — Home Recipe. 3 c. of baked or
boiled beans, 3 pts. water, 2 slices of onions, 2 stalks
of celery or J cup, 1 tsp. celery salt, 1^ c. of stewed
and strained tomatoes, 2 tbsp. butter, 2 tbsp. flour,
salt and pepper to taste✪ Bean Soup - Home Recipe.
School Recipe. 1 level tbsp. beans, J c. water, spk.
68 DOMESTIC SCIENCE
of onion, spk. of celery salt, 1 tsp. tomatoes strained,
i tsp. butter, 1 tsp. flour, salt and pepper to taste✪ School Recipe.
Method, Cook beans, onion, celery 30 minutes,
slowly; rub through a strainer and season. Melt
butter and when it bubbles add the flour. When this
mixture bubbles, add to the soup and cook imtil
thick, like cream.
Notes
Notice first the food value of beans. Remember
that they contain all the body needs for nourishment.
They are the first vegetables we have studied that
contain proteids, and so are classified with the pro-
teid foods, although they contain a large amount of
starch. They can be substituted for proteid foods,
such as meat. They are much cheaper than meat,
but they are not so easily digested, imless they are
thoroughly cooked and thoroughly masticated.
Compare food value of peas and beans \^'ith other
vegetables. Take as much time as possible to go
over typical vegetables, imder the heads contained
in this lesson. The practice work is rather long. It
will be necessary to study the food value of beans,
and to take a little time to compare beans with peas.
Put the soup on to cook, and while it is cooking
go over the lesson. When the soup is done, serve it
with wafers, crackers, croutons, or toast. Then wash
your dishes and put the kitchen in order.
B
O
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K
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COFFEE 69
COFFEE
Lesson XIV
Page 26 · 2 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For nutritive value legumes are the most important vegetables except esculent fungi. Commercially they rank next to cereals, but they contain more nitrogenous matter, which in the legumes is legumin, or vegetable casein. They are richer in salts than the cereals. Peas and beans contain sulphur. Legumes are not easily digested unless thoroughly cooked and thoroughly masticated. Composition of beans is:
water, 68.5%; proteid, 7.1%; fat, .7%; carbohydrates or starch, 22%; mineral, 1.7%.
Peas. Peas are a species of legume and had their origin from Greece. Varieties: — garden, eaten before ripe; field, split and made into flour meal, or used in pods for cattle food. Peas are not so nutritious as beans. They not only contain more indigestible matter but they are poorer in fat or proteid. Composition of peas: Water 78.1%, proteid 4.4%, starch 16.1%, cellulose 5.45%, mineral .9%, fat .5%.
Lentils. Lentils come from the legume family and are much the same as peas. Their native country is unknown, but they are now largely cultivated in the region of the Mediterranean Sea, having been used in Egypt and the East from a high antiquity. The leafy stems of the lentils serve as fodder, and when in blossom the plant is a good source of honey.
Care of Vegetables in the House. In winter keep vegetables in cool dry cellar, separate if possible; in siunmer, use as soon as possible after picking. If canned, never let them stand in tins after opening, for a chemical action takes place when the canned material is in contact with the air. Thoroughly reoxidize before using. The use of copper in canned vegetables may be discovered by their color; they will be a deep green.
Bean Soup — Home Recipe. 3 c. of baked or boiled beans, 3 pts. water, 2 slices of onions, 2 stalks of celery or J cup, 1 tsp. celery salt, 1^ c. of stewed and strained tomatoes, 2 tbsp. butter, 2 tbsp. flour, salt and pepper to taste.
School Recipe. 1 level tbsp. beans, J c. water, spk.
of onion, spk. of celery salt, 1 tsp. tomatoes strained, i tsp. butter, 1 tsp. flour, salt and pepper to taste. Method, Cook beans, onion, celery 30 minutes, slowly; rub through a strainer and season. Melt butter and when it bubbles add the flour. When this mixture bubbles, add to the soup and cook until thick, like cream.
Notes
Notice first the food value of beans. Remember that they contain all the body needs for nourishment. They are the first vegetables we have studied that contain proteids, and so are classified with the proteid foods, although they contain a large amount of starch. They can be substituted for proteid foods, such as meat. They are much cheaper than meat, but they are not so easily digested, unless they are thoroughly cooked and thoroughly masticated.
Compare food value of peas and beans \^'ith other vegetables. Take as much time as possible to go over typical vegetables, under the heads contained in this lesson. The practice work is rather long. It will be necessary to study the food value of beans, and to take a little time to compare beans with peas.
Put the soup on to cook, and while it is cooking go over the lesson. When the soup is done, serve it with wafers, crackers, croutons, or toast. Then wash your dishes and put the kitchen in order.
B O
■< K O
Lesson XIV
Records on this page
Bean Soup - Home RecipeSchool Recipe