done. Fat meats should be cooked with the
beans. Cook until they are soft all the way
through, but still hold their shape. The time
required will vary from 30 to 90 minutes,
depending upon the variety of bean, the time
of soaking, and the hardness of the water.
During soaking and cooking, beans (and also
other legumes) should increase two or three
times in bulk.
Other Boiled Legumes. Any of the
other legumes may be prepared in the same
way. The cooking time will vary with the
legume. The varieties of soybeans that re¬
quire long cooking time are little used as
beans for human food.
Bean soups, prepared from boiled beans,
are both appetizing and nutritious. In these
soups the beans may be mashed or puree.
The latter method is preferred. The liquid
in which the beans have been cooked Is used
in the soup. For additional liquid use vege¬
table stock, meat broth, or milk. Season to
taste. Salt pork (diced and browned), hard-
cooked eggs (finely chopped), minced onions,
or chives may be added to these soups for
flavor and interest.
Boston Baked Beans. Navy beans are
soaked and cooked until they become tender.
They are then placed in a bean pot, with the
addition of salt pork, molasses, mustard, and
onions, and baked very slowly. To 2 cups
beans (measured before soaking) use to 5
pound salt pork, 1 \ teaspoons salt, ^ to J cup
molasses, and onions and mustard as desired✪ Boston Baked Beans.
Any other beans, including certain varieties
of soybeans, may be prepared in the same
way.
Legume Croquettes. Croquettes may
be made from any variety of cooked legume.
The legumes should be sieved, seasoned,
molded, coated with egg and crumbs, and
fried in deep fat✪ Legume Croquettes, like any other croquettes
(see page 146).
Legume and Nut Loaves. Legume and
nut loaves are palatable, and make nutritious
[263]
main dishes. Combine approximately equal
quantities of thoroughly cooked, sieved, well-
seasoned legumes, and chopped nuts. The
mixture is baked in a loaf similar to a meat
loaf. A tomato sauce frequently is served
with such a loaf✪ Legume and Nut Loaves.
Nuts. With the exception of chestnuts
and peanuts, nuts are not high enough in
starch to be considered unpalatable raw and
in this form have a desirable texture. They
are, therefore, used both uncooked and
cooked, but some are improved in paya¬
bility by roasting. Peanuts and chestnuts
are roasted to dextrinize the starch and
then are ready to be used like other nuts.
Peanuts are rich in fat. Cooked with leafy
greens they add both needed fat and flavor,
as well as other desirable nutrients.
Chopped or coarsely ground nuts may be
used instead of meat in croquettes and loaves,
and finely ground nuts may provide the fats
in baked products. Nuts contribute flavor
and texture to salads, vegetable dishes, and
desserts.
All nut kernels are covered with a skin
coat. In some, as in pecans, hickory nuts,
and walnuts, this skin is tender and is not
objectionable. The skin on the peanut is
tough but slips off easily after the nuts are
roasted.
Nuts with tough skins like almonds and
chestnuts are blanched before salting or using
in prepared dishes. To blanch almonds pour
boiling water over them to cover completely
and hold at below boiling temperature
(185° F.) for about three minutes. Drain off
the hot water. The skins will come off easily
if the pointed end of the nut is pressed be¬
tween the thumb and forefinger. ✪ Roasted Nuts
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done. Fat meats should be cooked with the
beans. Cook until they are soft all the way
through, but still hold their shape. The time
required will vary from 30 to 90 minutes,
depending upon the variety of bean, the time
of soaking, and the hardness of the water.
During soaking and cooking, beans (and also
other legumes) should increase two or three
times in bulk.
Other Boiled Legumes. Any of the
other legumes may be prepared in the same
way. The cooking time will vary with the
legume. The varieties of soybeans that re¬
quire long cooking time are little used as
beans for human food.
Bean soups, prepared from boiled beans,
are both appetizing and nutritious. In these
soups the beans may be mashed or puree.
The latter method is preferred. The liquid
in which the beans have been cooked Is used
in the soup. For additional liquid use vege¬
table stock, meat broth, or milk. Season to
taste. Salt pork (diced and browned), hard-
cooked eggs (finely chopped), minced onions,
or chives may be added to these soups for
flavor and interest.
Boston Baked Beans. Navy beans are
soaked and cooked until they become tender.
They are then placed in a bean pot, with the
addition of salt pork, molasses, mustard, and
onions, and baked very slowly. To 2 cups
beans (measured before soaking) use to 5
pound salt pork, 1 \ teaspoons salt, ^ to J cup
molasses, and onions and mustard as desired.
Any other beans, including certain varieties
of soybeans, may be prepared in the same
way.
Legume Croquettes. Croquettes may
be made from any variety of cooked legume.
The legumes should be sieved, seasoned,
molded, coated with egg and crumbs, and
fried in deep fat, like any other croquettes
(see page 146).
Legume and Nut Loaves. Legume and
nut loaves are palatable, and make nutritious
[263]
main dishes. Combine approximately equal
quantities of thoroughly cooked, sieved, well-
seasoned legumes, and chopped nuts. The
mixture is baked in a loaf similar to a meat
loaf. A tomato sauce frequently is served
with such a loaf.
Nuts. With the exception of chestnuts
and peanuts, nuts are not high enough in
starch to be considered unpalatable raw and
in this form have a desirable texture. They
are, therefore, used both uncooked and
cooked, but some are improved in paya¬
bility by roasting. Peanuts and chestnuts
are roasted to dextrinize the starch and
then are ready to be used like other nuts.
Peanuts are rich in fat. Cooked with leafy
greens they add both needed fat and flavor,
as well as other desirable nutrients.
Chopped or coarsely ground nuts may be
used instead of meat in croquettes and loaves,
and finely ground nuts may provide the fats
in baked products. Nuts contribute flavor
and texture to salads, vegetable dishes, and
desserts.
All nut kernels are covered with a skin
coat. In some, as in pecans, hickory nuts,
and walnuts, this skin is tender and is not
objectionable. The skin on the peanut is
tough but slips off easily after the nuts are
roasted.
Nuts with tough skins like almonds and
chestnuts are blanched before salting or using
in prepared dishes. To blanch almonds pour
boiling water over them to cover completely
and hold at below boiling temperature
(185° F.) for about three minutes. Drain off
the hot water. The skins will come off easily
if the pointed end of the nut is pressed be¬
tween the thumb and forefinger.