Peas, beans, and lentils which are dried for market contain a high
percentage of protein, carbohydrate, and mineral matter. They
form an excellent substitute for meat and are much cheaper in price.
Their digestion proceeds slowly, involving a large amount of work;
so they are not desirable food for the sick, but are satisfactory for
those who are well and active. The dried legumes must be soaked
overnight in water, when cooked for a long time, to soften the cellu-
lose and develop flavor.
tffi IN COOKING. 7 J
IK I II M I N AK) |'| V\.
It will be necessary to plan this 1 -";> several days in advance if
the beans are to be baked. As thej will be prepared mid put on to
bake before the lesson period, the corndodgers can be made to serve
with them.
RBOIPES.
inv wi. meal.
I'..',: :..■ water t<> moisten. milk.
1 t-
1 i ir.
P ur 1*. .ili er the meal so that it is dl wet but not soft; add lit,
and milk; wl Id add ' . yolks and whites beaten sly. The ba
;ly fmm [}|. . but it should ttol be thin enough l" pour nor .-tiff
izh to !• "tit. It should be shaped in oval shapes on a pan tli
: and hi awing hoi , and tin- even should !»• a- ! be until
.'.n and puffy.
1 quart navy beans. - ta
1 tables] n -alt. 1 cup boiling wate
i rd. iund Eal .-.'!' pork.
3 tali!' - tr. ling water to rover.
Look over thi . ' Ld water overnight.
In tii" morning er with fresh water, and heal .-lowly until skina will l>t
' roken.
half pound fat salt pork. Scrape the pork. Put a slice of pork in bol
remaining pork a n strips just through tin- ri !
I • . : ' : i • 1 ■ • I
up boiling water to Beasoninge and pour m • er with boil-
Bake -l.'\vl\, adding more watei as qi rj e f r. >m si* :
thai water w ill e ■• an i beans bri
• .'.
itmers' Bulletin The pi >n of vegetables for the table.
r until thi
l'ut tli' id of
oful of molasse
•i hour.-". It i- well the |»>: • I excepl du hour.
men Bulletin nr, and
l) OF WORK.
Have the beans washed and pul I : the nigh
i> i wu. A- to am of the girls the task 4 ton
t • boil earl} darning. few
momenta when tli<% beans un- n a put in to luikt-. Assign one oi
girls to attend to the fire ami the oven. Let the beans bake nil
72 THREE SHORT COURSES IN HOME MAKING.
day. If the lesson is to be given late in the afternoon, the beans may
be ready to serve, or the cooking may be continued the second day
and the lesson completed then. It would be well to serve the dish at
the lunch period. Have the corndodgers prepared to serve with the
baked beans or cowpeas.
LESSON XVII. BUTTER CAKES- PLAIN YELLOW CAKE— COCOA-
COFFEE -TEA.
SUBJECT MATTER.
Cakes. — Cakes made with fat rescmole other batters, except that
the fat, sugar, and eggs are usually larger in amount and the texture
of the baked batter is much finer and more tender.
Page 49
Presented as published in 1917. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Peas, beans, and lentils which are dried for market contain a high
percentage of protein, carbohydrate, and mineral matter. They
form an excellent substitute for meat and are much cheaper in price.
Their digestion proceeds slowly, involving a large amount of work;
so they are not desirable food for the sick, but are satisfactory for
those who are well and active. The dried legumes must be soaked
overnight in water, when cooked for a long time, to soften the cellu-
lose and develop flavor.
tffi IN COOKING. 7 J
IK I II M I N AK) |'| V\.
It will be necessary to plan this 1 -";> several days in advance if
the beans are to be baked. As thej will be prepared mid put on to
bake before the lesson period, the corndodgers can be made to serve
with them.
RBOIPES.
inv wi. meal.
I'..',: :..■ water t<> moisten. milk.
1 t-
1 i ir.
P ur 1*. .ili er the meal so that it is dl wet but not soft; add lit,
and milk; wl Id add ' . yolks and whites beaten sly. The ba
;ly fmm [}|. . but it should ttol be thin enough l" pour nor .-tiff
izh to !• "tit. It should be shaped in oval shapes on a pan tli
: and hi awing hoi , and tin- even should !»• a- ! be until
.'.n and puffy.
1 quart navy beans. - ta
1 tables] n -alt. 1 cup boiling wate
i rd. iund Eal .-.'!' pork.
3 tali!' - tr. ling water to rover.
Look over thi . ' Ld water overnight.
In tii" morning er with fresh water, and heal .-lowly until skina will l>t
' roken.
half pound fat salt pork. Scrape the pork. Put a slice of pork in bol
remaining pork a n strips just through tin- ri !
I • . : ' : i • 1 ■ • I
up boiling water to Beasoninge and pour m • er with boil-
Bake -l.'\vl\, adding more watei as qi rj e f r. >m si* :
thai water w ill e ■• an i beans bri
• .'.
itmers' Bulletin The pi >n of vegetables for the table.
r until thi
l'ut tli' id of
oful of molasse
•i hour.-". It i- well the |»>: • I excepl du hour.
men Bulletin nr, and
l) OF WORK.
Have the beans washed and pul I : the nigh
i> i wu. A- to am of the girls the task 4 ton
t • boil earl} darning. few
momenta when tli<% beans un- n a put in to luikt-. Assign one oi
girls to attend to the fire ami the oven. Let the beans bake nil
72 THREE SHORT COURSES IN HOME MAKING.
day. If the lesson is to be given late in the afternoon, the beans may
be ready to serve, or the cooking may be continued the second day
and the lesson completed then. It would be well to serve the dish at
the lunch period. Have the corndodgers prepared to serve with the
baked beans or cowpeas.
LESSON XVII. BUTTER CAKES- PLAIN YELLOW CAKE— COCOA-
COFFEE -TEA.
SUBJECT MATTER.
Cakes. — Cakes made with fat rescmole other batters, except that
the fat, sugar, and eggs are usually larger in amount and the texture
of the baked batter is much finer and more tender.