Food and health

How to make. Wash and soak the beans in cold water over night. Pour off any water that remains. Put the beans into the kettle, cover with cold water, add the soda, and cook gently until the beans are slightly softened. The soda aids the softening. Pour off the water again, and put the beans into the pot. Mix the molasses and mustard with a pint of water, and pour this over the beans, adding more water if the beans are not covered. Place the pork or other fat upon the beans, and cover the pot. If fat other than pork is used, salt must be added to the beans. The beans should bake slowly for from 6 to 8 hours, and even longer in a very slow oven. Baked peas. Save old peas from the garden and dry. Bake as for beans. They soften sooner than beans. Vegetable soups. When milk is used with the vegetable, you have a most nutritious dish. When made with milk, they are a good dish for a winter dinner or supper. We do not seem to need or want them so much in hot weather. Use them, too, for the school luncheon. Your father and brother may think that they do not like soup at any time. Give them this soup some cold winter night, with small pieces of toast in it. The luncheon club had it at school one cold noon. Barbara Groves made it for the home supper. Potato soup. What and how much. Potato * I cup, mashed Milk I quart Flour I tablespoonful Butter I tablespoonful Salt 2 teaspoonfuls Celery stalks, cut small i teaspoonful Onion, chopped i tablespoonful Pepper, cayenne To taste Remarks, If a thicker soup is desired, use more of the mashed potato. If celery salt is used, omit one teaspoonful of the salt. Less onion may be used, and the pepper omitted. Utensils. Make the list yourself, after reading the directions for mixing. How to mix. Boil and mash the potato, or use cold mashed potato. Heat the milk in the double boiler with the celery and onion. Add the milk gradually to the mashed potato, beating vigorously. Put this mixture through a strainer into the double boiler, and reheat it. Melt the butter in a small saucepan, and stir in the flour ; add slowly half a cup of the soup to the butter and flour paste ; and then pour this slowly into the mixture in the double boiler, stirring all the time. The soup will be readyto serve in about ten minutes. The important point in this recipe is the quality of the mashed potato. It should be dry and light. It may be made from hot, mealy baked potatoes. If cold mashed potato is used, this should be made light again with a fork. This amount will serve four to six people. Dried vegetable soups. Mollie Stark made a dried pea soup in their Aladdin oven, cooking the peas for some six to eight hours, and adding some milk and seasoning at the end. Beans make excellent soup boiled with a little pork. It is impossible to give a rule for the amount of water or length of time. Water has to be added from time to time, and the beans can simmer on the back of the stove all day. The water can be allowed to boil away until the mass is rather thick, and the milk added just before serving. Cream of tomato soup. What and how much. Tomato juice \ cup Milk I quart Flour 2 tablespoonfuls Butter 2 tablespoonfuls Salt 2 teaspoonfuls Bicarbonate of soda J teaspoonful Pepper, cayenne To taste Remarks. Celery and onion may be added, but are not necessary. When you become expert, you will be able to use a larger amount of tomato juice, and even to omit the soda.