Pinto beans. Greenwood found that the degree of hardness of the water
is the most important factor to consider in cooking beans. Satisfactory
results were obtained by any method with very soft water, and no method
was entirely satisfactory with very hard water. Boiling water 20 to 30
minutes to precipitate the calcium and magnesium salts before using for
cooking the beans was beneficial. In using hard water better results were
obtained if it was boiled gently and the vessel was well covered to avoid
evaporation of water, thus preventing the necessity of adding more water
and increasing the total salts added. For the shortest cooking period the
beans should be soaked in hot soda water (0.5 per cent solution), 1^ tea-
spoons to 5 cups of water.
Dried soybeans. The use of soybeans for human consumption is con-
stantly increasing, both the green and dry varieties being used to a greater
extent than formerly. Some varieties are nearly impossible to cook but va-
rieties easier to cook are used for edible purposes.
Work with dry soybeans indicates that soaking over night in cold water
nearly halves the cooking time. Addition of soda to the soaking water fur-
ther shortens the cooking time. But pouring boiling water over the beans
and letting them soak in this water for 3 or 4 hours results in the shortest
cooking time.
LITERATURE CITED AND REFERENCES
Anderson, R. J. A Contribution to the Chemistry of Grape Pigments. III.
Concerning the anthocyans in Seibel Grapes. J. Biol, Chem. 61: 685 (1924).
Atwater, R. Cherry Juice and Its Uses. The Canner, Convention No. 82: 56,
No. 11, Part II, Feb. 22 (1936).
Balls, A. K., and Hale, W. S. Peroxidase in the Darkening of Apples. Ind. Eng.
Chem. 27: 335 (1936).
Berry, J. T. Losses in Cooking Vegetables. J. Home Econ. 4: 405 (1912).
Bigelow, W. D. The Chemist in the Canned Food Industry. Ind. Eng. Chem.
9: 187 (1917).
Bigelow, W. D., and Dunbar, P. B. Acid Content of Fruits. Ind. Eng. Chem.
9: 762 (1917).
Blair, B. W. Color of Canned Beets. The Canner, Convention No. 82: 98, No.
11, Part II, Feb. 22 (1936).
142 FRUITS AND VEGETABLES
Blunt, Katharine. Report at Home Economics Association. Buffalo, N. Y. (1924).
Blunt, K., and Otis, A. Losses of Iron in Cooking Vegetables. J. Home Econ.
11: 213 (1917).
Bower, F. O. Botany of the Living Plant. Macmillan and Co. (1923).
Burke, A. D., and Woodson, F., and Heller, V. G. The Possible Toxicity of
Buttermilk Soured in Zinc Containers. J. Dairy Sci. 11: 79 (1928).
Carlier, E. W., and Evans, C. Ailyl Sulphide; Some Aspects of Its Physiological
Action with an Analysis of the Common Leek. Biochem. J. 2: 235 (1906-07).
Cobb, J. S. A Study of Culinary Quality in White Potatoes. Am. Potato J. 12:
335 (1935).
Courtney, A., Fales, H., and Bartlett, F. Some Analysis of Vegetables Showing
the Effect of Cooking. Am. J. Dis. Children 14: 34 (1917).
Cruess, M. V. Some Observations on Tannins. Wines and Vines 16: 5, No. 1
(1935).
Cruess, W. V., Mark, E. M., and Quinn, P. J. How to Avoid the Browning of
Peaches. Canning Age 16: 353 (1935).
Culpepper, C. W., and Caldwell, J. S. The Behavior of Anthocyan Pigments in
Page 114
Presented as published in 1932. 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
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Pinto beans. Greenwood found that the degree of hardness of the water
is the most important factor to consider in cooking beans. Satisfactory
results were obtained by any method with very soft water, and no method
was entirely satisfactory with very hard water. Boiling water 20 to 30
minutes to precipitate the calcium and magnesium salts before using for
cooking the beans was beneficial. In using hard water better results were
obtained if it was boiled gently and the vessel was well covered to avoid
evaporation of water, thus preventing the necessity of adding more water
and increasing the total salts added. For the shortest cooking period the
beans should be soaked in hot soda water (0.5 per cent solution), 1^ tea-
spoons to 5 cups of water.
Dried soybeans. The use of soybeans for human consumption is con-
stantly increasing, both the green and dry varieties being used to a greater
extent than formerly. Some varieties are nearly impossible to cook but va-
rieties easier to cook are used for edible purposes.
Work with dry soybeans indicates that soaking over night in cold water
nearly halves the cooking time. Addition of soda to the soaking water fur-
ther shortens the cooking time. But pouring boiling water over the beans
and letting them soak in this water for 3 or 4 hours results in the shortest
cooking time.
LITERATURE CITED AND REFERENCES
Anderson, R. J. A Contribution to the Chemistry of Grape Pigments. III.
Concerning the anthocyans in Seibel Grapes. J. Biol, Chem. 61: 685 (1924).
Atwater, R. Cherry Juice and Its Uses. The Canner, Convention No. 82: 56,
No. 11, Part II, Feb. 22 (1936).
Balls, A. K., and Hale, W. S. Peroxidase in the Darkening of Apples. Ind. Eng.
Chem. 27: 335 (1936).
Berry, J. T. Losses in Cooking Vegetables. J. Home Econ. 4: 405 (1912).
Bigelow, W. D. The Chemist in the Canned Food Industry. Ind. Eng. Chem.
9: 187 (1917).
Bigelow, W. D., and Dunbar, P. B. Acid Content of Fruits. Ind. Eng. Chem.
9: 762 (1917).
Blair, B. W. Color of Canned Beets. The Canner, Convention No. 82: 98, No.
11, Part II, Feb. 22 (1936).
142 FRUITS AND VEGETABLES
Blunt, Katharine. Report at Home Economics Association. Buffalo, N. Y. (1924).
Blunt, K., and Otis, A. Losses of Iron in Cooking Vegetables. J. Home Econ.
11: 213 (1917).
Bower, F. O. Botany of the Living Plant. Macmillan and Co. (1923).
Burke, A. D., and Woodson, F., and Heller, V. G. The Possible Toxicity of
Buttermilk Soured in Zinc Containers. J. Dairy Sci. 11: 79 (1928).
Carlier, E. W., and Evans, C. Ailyl Sulphide; Some Aspects of Its Physiological
Action with an Analysis of the Common Leek. Biochem. J. 2: 235 (1906-07).
Cobb, J. S. A Study of Culinary Quality in White Potatoes. Am. Potato J. 12:
335 (1935).
Courtney, A., Fales, H., and Bartlett, F. Some Analysis of Vegetables Showing
the Effect of Cooking. Am. J. Dis. Children 14: 34 (1917).
Cruess, M. V. Some Observations on Tannins. Wines and Vines 16: 5, No. 1
(1935).
Cruess, W. V., Mark, E. M., and Quinn, P. J. How to Avoid the Browning of
Peaches. Canning Age 16: 353 (1935).
Culpepper, C. W., and Caldwell, J. S. The Behavior of Anthocyan Pigments in