Planned for a Fami^TfF''ou? MEAT SUBSTITUTES Thursday Cream op Tomato Soup Cheese Omelet Creamed Potatoes Asparagus Frozen Strawberries Wafers Friday Cream of Asparagus Soup Boston Baked Beans Brown Bread Green Peas Fruit Salad Nuts Crackers Cream Cheese Saturday Vegetable Soup Corn and Cheese Souffl^ Candied Sweet Potatoes Scalloped Tomatoes Watercress French Tart Coffee Sunday Cream of Corn Soup Nut Roast Baked Rice Green Peas GRAPE-FRmT Salad Maple Mousse Kisses DRIED PEAS, BEANS AND LENTILS The dried legumes are excellent if properly cooked, and form a palatable dish if simply boiled until tender and seasoned with but- ter, pepper and salt. The first important step is the swelling and softening of the legume by soaking in water a number of hours, usually not less than eight, and the removal of such parts as will not soften by cooking. The skin of the ripened pea and lentil is easily removed, and both peas and lentils are therefore more easily prepared than beans. Many kinds of beans, however, after proper soaking may be freed from their skins by stirring in water. The skins rise to the top and can be skimmed off. The large liraa beans after soaking may easily be slipped out of the skins by pressing them between the fingers. Soft water should be used for both soaking and boiling the legumes; but if neither is available, simply boil the water before using and pour it from the sediment. In soaking beans baking soda may be used to soften the water (using a quarter teaspoon of soda dissolved in one quart of water to every pound of beans). MEAT SUBSTITUTES FamXll Fo^ur as it Increases the digestibility of the beans and does not destroy the flavor. Dried peas, beans and lentils are better if cooked slowly all day. If desired, the flavor may be improved by the addition of onion, flavoring herbs or meat stock. The legumes may be left whole or mashed through a sieve. In either case they will be greatly im- proved by the addition of butter and abundant seasoning; the salt should be cooked with them, allowing one half tablespoon for one pint of beans, and the pepper added with the butter. LENTILS A LA CREOLE 1/2 cup lentils 1 small onion 1 tablespoon butter 1 cup tomatoes 1 green pepper Salt and pepper 1 cup boiled rice✪ Lentils a la Creole Let the lentils soak over night in water, adding a pinch of bak- ing soda if the water is hard. In the morning, drain; cover with fresh water and let simmer for one half hour; draia again; cover with hot water and let simmer slowly until the lentils are tender. Put the butter In a saucepan and melt; add the pepper and onion, both finely chopped; stir and cook until the butter Is browned. Add the tomatoes, canned or raw; season to taste; and into them empty the lentils after they have been drained and mashed through a colander. Cook slowly for about thirty minutes; pour into a deep platter and surround with a border of rice. BAKED LENTILS 1 pint lentils 1/2 small onion 1 pint water 1/2 teaspoon salt 3 ounces salt pork V4 teaspoon pepper✪ Baked Lentils

AI-modernized reading of the original text

Planned for a Family of Four MEAT SUBSTITUTES Thursday Cream op Tomato Soup Cheese Omelet Creamed Potatoes Asparagus Frozen Strawberries Wafers Friday Cream of Asparagus Soup Boston Baked Beans Brown Bread Green Peas Fruit Salad Nuts Crackers Cream Cheese Saturday Vegetable Soup Corn and Cheese Soufflé Candied Sweet Potatoes Scalloped Tomatoes Watercress French Tart Coffee Sunday Cream of Corn Soup Nut Roast Baked Rice Green Peas GRAPE-FRUIT Salad Maple Mousse Kisses DRIED PEAS, BEANS AND LENTILS The dried legumes are excellent if properly cooked, and form a palatable dish if simply boiled until tender and seasoned with butter, pepper and salt. The first important step is the swelling and softening of the legume by soaking in water a number of hours, usually not less than eight, and the removal of such parts as will not soften by cooking. The skin of the ripened pea and lentil is easily removed, and both peas and lentils are therefore more easily prepared than beans. Many kinds of beans, however, after proper soaking may be freed from their skins by stirring in water. The skins rise to the top and can be skimmed off. The large lima beans after soaking may easily be slipped out of the skins by pressing them between the fingers. Soft water should be used for both soaking and boiling the legumes; but if neither is available, simply boil the water before using and pour it from the sediment. In soaking beans baking soda may be used to soften the water (using a quarter teaspoon of soda dissolved in one quart of water to every pound of beans). MEAT SUBSTITUTES FamXll Fo^ur as it Increases the digestibility of the beans and does not destroy the flavor. Dried peas, beans and lentils are better if cooked slowly all day. If desired, the flavor may be improved by the addition of onion, flavoring herbs or meat stock. The legumes may be left whole or mashed through a sieve. In either case they will be greatly improved by the addition of butter and abundant seasoning; the salt should be cooked with them, allowing one half tablespoon for one pint of beans, and the pepper added with the butter. LENTILS A LA CREOLE 1/2 cup lentils 1 small onion 1 tablespoon butter 1 cup tomatoes 1 green pepper Salt and pepper 1 cup boiled rice Let the lentils soak over night in water, adding a pinch of baking soda if the water is hard. In the morning, drain; cover with fresh water and let simmer for one half hour; draia again; cover with hot water and let simmer slowly until the lentils are tender. Put the butter In a saucepan and melt; add the pepper and onion, both finely chopped; stir and cook until the butter Is browned. Add the tomatoes, canned or raw; season to taste; and into them empty the lentils after they have been drained and mashed through a colander. Cook slowly for about thirty minutes; pour into a deep platter and surround with a border of rice. BAKED LENTILS 1 pint lentils 1/2 small onion 1 pint water 1/2 teaspoon salt 3 ounces salt pork V4 teaspoon pepper

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