The soy bean, which is so largely used in China, contains a portein which somewhat resembles the cvird of milk. A very good cheese is made from it. The bean has figured quite exten- sively in the history of our ow^n country from the famous "baked beans" of New England to the well known frijoles of Mexico. The cheapness and keeping qualities of dried peas and beans as well as their high nutritive value make them among the most valuable and popular of all of our foods. Owing to their deficiency in fats, we usually cook them with fat pork, or add other forms of fat to them. In Europe a favorite way of serv- ing the bean is with an oil made from poppy seed. References Farmers' Bulletin: Peas, Beans and other Legumes as Food, No. 121. 86 Bulletin of the University of Texas Lesson Plan Teacher's Aim: To teach the value of the leguminous foods in the dietary. To emphasize the cheapness of the dried legumes as compared to those canned. Pupil's Aim: To learn various methods of preparing the dried peas and beans. Suggested Questions How many kinds of beans and peas can you name? How many of them are grown on your farm or in your im- mediate neighborhood? How many persons will a pound can of baked beans serve ? How many will a pound of beans baked at home serve ? Why is it necessary to soak dried beans before cooking ? Related Subjects Nature Study: Germinate seeds so as to show how young plants draw nour- ishment. Texas History: Story of the ''Fatal Lottery," or "The Drawing of the Black and White Bean." Spelling : New words connecting with the , lesson and their definitions. Arithmetic: Compute and compare the cost of a can of baked beans and a pound of beans baked at home. English: Read the story of Daniel, who would not eat the King's meat but lived upon pulse or legumes. Simple Courses iii Home Economics ^ 87 Recipes Boston Baked Beans 3 C. navy beans. Soak several hours, drain, cover with fresh water, heat slowly, simmer until skins will burst. Just before removing from the flame add 1/2 t. soda. Drain and add 1/^ lb. fat salt pork, cut into small pieces 11/2 T. salt 2 T. molasses 1 t. mustard, if desired Boiling water to cover beans✪ Boston Baked Beans. Set back; cover bean pot, bake slowly from 6 to 8 hours. Add boiling water as needed. Note: An onion placed on the top of the beans while baking will add a delicious flavor. Lentil Loaf 2 C. lentils — cooked and mashed 1 egg — well beaten 1 t. pepper 2 T. lemon juice 11/0 t. salt f. g. onion juice , Lentil liquid to moisten✪ Lentil Loaf. Mix ingredients, place in buttered pan. Brush with white of egg. Bake 45 m. Serve hot with Tomato Sauce. 88 Bulletin of the University of Texas Split Pea Soup 1 C. dried split peas — soak several hrs. Drain, add 21/2 qts. cold water✪ Split Pea Soup 2 inch cube fat salt pork — cut into small pieces y2 onion Simmer the above ingredients 3 to 4 hrs. or until soft. Rub through a sieve Make White Sauce — 2 T. butter melted 2 T. flour Blend well, add gradually. 2 C. milk, stir constantly Season with 11/2 t. salt f. g. pepper Combine mixtures, reheat, serve hot. Note: The water in which a ham was cooked may be substituted for the water. If so, use less salt. Simple Courses in Home Economics 89 MEAT. Facts About How the Body Uses Meat and How It Should BE Prepared Uses and Structures of Lean Meat.

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The soy bean, which is so largely used in China, contains a protein which somewhat resembles the curd of milk. A very good cheese is made from it. The bean has figured quite extensively in the history of our own country from the famous "baked beans" of New England to the well known frijoles of Mexico. The cheapness and keeping qualities of dried peas and beans as well as their high nutritive value make them among the most valuable and popular of all of our foods. Owing to their deficiency in fats, we usually cook them with fat pork, or add other forms of fat to them. In Europe a favorite way of serving the bean is with an oil made from poppy seed. References Farmers' Bulletin: Peas, Beans and other Legumes as Food, No. 121. 86 Bulletin of the University of Texas Lesson Plan Teacher's Aim: To teach the value of the leguminous foods in the dietary. To emphasize the cheapness of the dried legumes as compared to those canned. Pupil's Aim: To learn various methods of preparing the dried peas and beans. Suggested Questions How many kinds of beans and peas can you name? How many of them are grown on your farm or in your immediate neighborhood? How many persons will a pound can of baked beans serve ? How many will a pound of beans baked at home serve ? Why is it necessary to soak dried beans before cooking ? Related Subjects Nature Study: Germinate seeds so as to show how young plants draw nourishment. Texas History: Story of the ''Fatal Lottery," or "The Drawing of the Black and White Bean." Spelling : New words connecting with the , lesson and their definitions. Arithmetic: Compute and compare the cost of a can of baked beans and a pound of beans baked at home. English: Read the story of Daniel, who would not eat the King's meat but lived upon pulse or legumes. Simple Courses in Home Economics ^ 87 Recipes Boston Baked Beans 3 C. navy beans. Soak several hours, drain, cover with fresh water, heat slowly, simmer until skins will burst. Just before removing from the flame add 1/2 t. soda. Drain and add 1/^ lb. fat salt pork, cut into small pieces 11/2 T. salt 2 T. molasses 1 t. mustard, if desired Boiling water to cover beans. Set back; cover bean pot, bake slowly from 6 to 8 hours. Add boiling water as needed. Note: An onion placed on the top of the beans while baking will add a delicious flavor. Lentil Loaf 2 C. lentils — cooked and mashed 1 egg — well beaten 1 t. pepper 2 T. lemon juice 1 1/2 t. salt f. g. onion juice , Lentil liquid to moisten. Mix ingredients, place in buttered pan. Brush with white of egg. Bake 45 m. Serve hot with Tomato Sauce. 88 Bulletin of the University of Texas Split Pea Soup 1 C. dried split peas — soak several hrs. Drain, add 21/2 qts. cold water 2 inch cube fat salt pork — cut into small pieces y2 onion Simmer the above ingredients 3 to 4 hrs. or until soft. Rub through a sieve Make White Sauce — 2 T. butter melted 2 T. flour Blend well, add gradually. 2 C. milk, stir constantly Season with 11/2 t. salt f. g. pepper Combine mixtures, reheat, serve hot. Note: The water in which a ham was cooked may be substituted for the water. If so, use less salt. Simple Courses in Home Economics MEAT. Facts About How the Body Uses Meat and How It Should BE Prepared Uses and Structures of Lean Meat.

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A simple course in home economics for rural schools