The school kitchen textbook

The seeds of leguminous plants, such as peas and beans, contain a large proportion of protein in the form of vegetable casein. They are deficient in fat, but rich in mineral matter, and are used in the green, unripe state as a fresh vegetable, as shown in another lesson. The dried varieties of peas and beans are less digestible than the green on account of the cellulose in the hulls, and need long, slow cooking in water to render them suitable for food. Dried Beans are used in soups and bean porridge, and baked with pork. To make them more easily digested, put a small amount of bicarbonate of soda into the water in which they are parboiled ; then rinse and cook them in fresh water. Dried Peas are used for soups or purees ; the split peas are better than the whole, for the hull being removed they are more easily cooked and are more digestible. Recipe, No. 108. Split-pea Soup I c. dried split peas. h tsp. sugar. 3 c. cold water. § tsp. salt. 1 tbsp. butter. h tsp. white pepper. 1 tbsp. flour. Milk to thin it. Pick over and wash the peas. Put them with the cold water on the back of the stove. Let them heat slowly, then simmer two hours or until soft. Rub them through a fine strainer, and put on to boil again. Add milk or water to make it like a thick soup. Cook the flour in the hot [illustration: DRIED PEAS AND BEANS 185] butter and add it to the strained soup when boiling. Add the seasoning, and serve with croutons or crisped crackers. A small slice of onion or one fourth of a sweet green pepper may be boiled with the peas. Recipe, No. 109. Baked Beans 1 qt. pea beans. 1 tsp. mustard. ^ lb. salt pork, fat and lean. | c. molasses. 1 tsp. salt. Pick over ; wash and soak the be'ans in cold water over night. In the morning put them into fresh cold water, and simmer till soft enough to pierce with a pin, being careful not to let them cook enough to break. When soft, stir in one fourth teaspoon bicarbonate of soda, turn them into a colander, and pour cold water through them. Place them with the onion in a bean-pot. Pour boiling water over the pork ; scrape the rind till white ; cut through the rind down one inch in half -inch strips; bury the pork in the beans, leaving only the rind exposed. Mix the salt — use more if the pork is not very salt — and mustard with the molasses. Fill the cup with hot water, and when well mixed pour it over the beans ; add enough more water to cover them. After two hours let the water cook nearly out; this gives the fine flavor of browning of the fat. Add more water and again let it cook nearly out. The last hour, lift the pork to the surface and let it crisp, adding water frequently that it may cook down slightly below the beans when they are done. Bake eight hours in a moderate oven. Use more salt and one third cup butter if you dislike pork, or use one pound fat and lean corned beef. If liked richer, use one pound pork and put three slices in near the bottom. LESSON XXVIII AFTERNOON TEA A lesson in serving an afternoon tea may be given in the classroom if convenient. The menu should be simple as it is not intended to be a full meal. Sandwiches of thin bread and butter, plain or with some delicate filling, sweet wafers, or small cakes, and tea or chocolate are sufficient. Recipe, No. 110. Tea