* Legumin is digested and absorbed more slowly than other forms of
protein, such as found in the casein of milk or albumin of eggs, etc.,
therefore, not suitable for constant diet of persons of sedentary habits.
They are properly muscle and tissue builders when the system or diges-
tive organs will assimilate them.
The protein of beans and peas is of such a nature that it is easily
toughened by hard water — it is therefore desirable to overcome this ten-
dency by using a little soda. The better way to introduce the soda is to
place 1 level teaspoon in the water in which the beans are soaked over
night, pouring off the water in the morning.
Baked Beans with Tomatoes
2 cups tomatoes 2 cups navy beans
Ya pound bacon ends or bam fat Vz teaspoon soda
from boiled ham 1 small onion, grated
1 pimiento✪ Baked Beans with Tomatoes
Preparation : "Wash and cleanse the beans, and soak over night in
water to much more than cover, dissolving the soda in the water. In
the morning put the beans with the bacon ends to boil in fresh water
that will cover at all times during cooking. The beans will require
about one hour boiling, but watch carefully and when you can blow upon
two or three beans and see the skin curl away or crack, it is time to put
them in the bean pot to bake.
Place the grated onion in the pot, pour in half of the beans, then the
bacon and balance of the beans. Add the tomatoes to the liquor with
seasoning of salt and pepper with a few spoonfuls of molasses if desired,
and fill the bean pot. The beans require several hours to bake.
If you are the happy possessor of a fireless cooker you may put the
beans to soak in the morning and allow to bake the following night in
the cooker.
Stewed Lentils
Wash half a pint of lentils, cover with cold water, and soak over
night. Next morning drain, cover with fresh water, add a pinch of soda,
and cook slowly one hour or until tender. Drain, return to the kettle,
add a tablespoon of butter, a teaspoon of salt and a saltspoon of pepper✪ Stewed Lentils.
Shake for a moment until thoroughly hot and serve.
78
Lesson Number Thirteen
Vegetables, Green and Succulent
Explanatory: *The green or so-called succulent vegetables should
be served at least once a day to serve as ballast and to excite the peri-
staltic movement of the intestine.
These vegetables are useful for their natural salts, which salts are
easily lost in cooking, therefore in cooking such vegetables, if full benefit
is desired from their use they should be cooked in very little water.
SPINACH : This should be freed from sand and grit in quantities
of water. Then placed to cook in covered vessel with no more water
than clings to the leaves. Place the vessel where it will heat slowly and
finally simmer. Then remove the cover. The liquor formed will most
of it be taken up. That remaining may be used for soup or with the
left-over spinach by the addition of some cream sauce and more water.
While spinach is more often served as a vegetable, it is frequently
used for salads, being first cooked then chilled, chopped and molded.
It supplies salad material, extremely wholesome and palatable.
Page 43 · 2 recipe records on this page
Presented as published in 1916. 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
* Legumin is digested and absorbed more slowly than other forms of protein, such as found in the casein of milk or albumin of eggs, etc., therefore, not suitable for constant diet of persons of sedentary habits. They are properly muscle and tissue builders when the system or digestive organs will assimilate them.
The protein of beans and peas is of such a nature that it is easily toughened by hard water — it is therefore desirable to overcome this tendency by using a little soda. The better way to introduce the soda is to place 1 level teaspoon in the water in which the beans are soaked over night, pouring off the water in the morning.
Baked Beans with Tomatoes
2 cups tomatoes 2 cups navy beans
Ya pound bacon ends or ham fat Vz teaspoon soda
from boiled ham 1 small onion, grated
1 pimiento
Preparation : "Wash and cleanse the beans, and soak over night in water to much more than cover, dissolving the soda in the water. In the morning put the beans with the bacon ends to boil in fresh water that will cover at all times during cooking. The beans will require about one hour boiling, but watch carefully and when you can blow upon two or three beans and see the skin curl away or crack, it is time to put them in the bean pot to bake.
Place the grated onion in the pot, pour in half of the beans, then the bacon and balance of the beans. Add the tomatoes to the liquor with seasoning of salt and pepper with a few spoonfuls of molasses if desired, and fill the bean pot. The beans require several hours to bake.
If you are the happy possessor of a fireless cooker you may put the beans to soak in the morning and allow to bake the following night in the cooker.
Stewed Lentils
Wash half a pint of lentils, cover with cold water, and soak over night. Next morning drain, cover with fresh water, add a pinch of soda, and cook slowly one hour or until tender. Drain, return to the kettle, add a tablespoon of butter, a teaspoon of salt and a saltspoon of pepper. Shake for a moment until thoroughly hot and serve.
Lesson Number Thirteen
Vegetables, Green and Succulent
Explanatory: *The green or so-called succulent vegetables should be served at least once a day to serve as ballast and to excite the peristaltic movement of the intestine.
These vegetables are useful for their natural salts, which salts are easily lost in cooking, therefore in cooking such vegetables, if full benefit is desired from their use they should be cooked in very little water.
SPINACH : This should be freed from sand and grit in quantities of water. Then placed to cook in covered vessel with no more water than clings to the leaves. Place the vessel where it will heat slowly and finally simmer. Then remove the cover. The liquor formed will most of it be taken up. That remaining may be used for soup or with the left-over spinach by the addition of some cream sauce and more water.
While spinach is more often served as a vegetable, it is frequently used for salads, being first cooked then chilled, chopped and molded. It supplies salad material, extremely wholesome and palatable.
Records on this page
Baked Beans with TomatoesStewed Lentils