(5) The digestibility is increased by removing skins. This may be done by rubbing the cooked beans or peas through a sieve and using the pulp. B. These foods are low in flavor, hence they are more appetizing when seasoned well or combined with highly-flavored foods. Pork fat, cheese, onion, green peppers, celery, or tomato combine well as seasonings. C. Broken peas or beans may be used a§ well as whole ones. They are cheaper and just as nutritious. METHOD OF DEVELOPING LABORATORY WORK. Have on hand samples of all the varieties of dried peas and beans available, also prices of each. Plan to have some of each cooked to tenderness, either in class or prepared by the women and brought to class. Have accurate account kept of (a) kind of water used; USE AND PREPAKATION OF FOOD. 51 (6) amount of soda, if any; (c) method of cooking (over fire, fire- less cooker, pressure cooker) ; and (d) length of time required for tenderness.- These beans should then be prepared for serving in some of the ways given. In case the original cooking must be done during the class period, some may be prepared for serving during the soup les- son which follows this lesson. BOSTON BAKED BEANS. 1 quart beans (navy beans or two- Salt, 1 teaspoon. thirds soy beans and one-third navy 1 small onion. beans). Salt pork, i pound, or vegetable oil, i Sorghum, i cup. cup. Mustard, i teaspoon.✪ Boston Baked Beans Soak beans overnight in cold water. Drain, cover with fresh water, and cook at a temperature just below the boiling point until skins will burst open when blown upon. Put the ingredients into a bean pot or casserole, cover with water, and bake slowly six to eight hours. Add water as needed. MOCK SAUSAGE. Dried lima beans, i cup. Fat, § tablespoon. Bread crumbs, 5 tablespoons. Salt, i teaspoon. 1 egg. Pepper. Chopped parsley or sage, i teaspoon. Cook the beans and rub through a sieve. Add bread crumbs, egg, fat, and seasoning. Shape into sausages, roll in cornmeal or egg and crumbs, and brown in the oven or cook in hot fat. SOY BEAN SALAD. To one cup cooked soy beans, add one small onion, chopped, two small sour pickles, paprika, and one-fourth cup chopped celery or cabbage. Serve with a boiled dressing. SPLIT PEA LOAF. Cooked peas, 2 cups. Paprika, f teaspoon. Pimento, i cup ; cut into small pieces. Bread crumbs, If cups. Salt, 1 teaspoon.✪ Mock Sausage Canned tomatoes, i cup. Press the peas through a colander, mix with the other ingredients, mold into a loaf, and bake 30 minutes. BAKED SOY BEANS. Yellow soy beans, 1^ cups. Mustard, i teaspoon. White beans, ^ cup. Salt pork, i pound. Sugar, i cup. 1 small onion✪ Baked Soy Beans. Soak beans 12 hours; put Into baking dish in which the salt pork, onion, sugar, and mustard have been placed. Cover with cold water, and cook in a slow oven at least 12 hours. Add water as needed. 52 USE AND PREPARATION OF FOOD. BOILED COWPEAS WITH BACON. The desired quantity of peas to be cooked sliould be wastied in cold water. Put in iron pot or stewpan, cover with cold water, drop in a piece* of fat bacon, boil slowly until tender, season with pepper and salt, simmer slowly until ready to serve. A small piece of butter✪ Boiled Cowpeas with Bacon will add greatly to their flavor. BAKED COWPEAS. ✪ Baked Cowpeas

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(5) The digestibility is increased by removing skins. This may be done by rubbing the cooked beans or peas through a sieve and using the pulp. B. These foods are low in flavor, hence they are more appetizing when seasoned well or combined with highly-flavored foods. Pork fat, cheese, onion, green peppers, celery, or tomato combine well as seasonings. C. Broken peas or beans may be used as well as whole ones. They are cheaper and just as nutritious. Have on hand samples of all the varieties of dried peas and beans available, also prices of each. Plan to have some of each cooked to tenderness, either in class or prepared by the women and brought to class. Have accurate account kept of (a) kind of water used; (b) amount of soda, if any; (c) method of cooking (over fire, fireless cooker, pressure cooker) ; and (d) length of time required for tenderness.- These beans should then be prepared for serving in some of the ways given. In case the original cooking must be done during the class period, some may be prepared for serving during the soup lesson which follows this lesson. BOSTON BAKED BEANS. 1 quart beans (navy beans or two- Salt, 1 teaspoon. thirds soy beans and one-third navy 1 small onion. beans). Salt pork, i pound, or vegetable oil, i Sorghum, i cup. cup. Mustard, i teaspoon. Soak beans overnight in cold water. Drain, cover with fresh water, and cook at a temperature just below the boiling point until skins will burst open when blown upon. Put the ingredients into a bean pot or casserole, cover with water, and bake slowly six to eight hours. Add water as needed. MOCK SAUSAGE. Dried lima beans, i cup. Fat, § tablespoon. Bread crumbs, 5 tablespoons. Salt, i teaspoon. 1 egg. Pepper. Chopped parsley or sage, i teaspoon. Cook the beans and rub through a sieve. Add bread crumbs, egg, fat, and seasoning. Shape into sausages, roll in cornmeal or egg and crumbs, and brown in the oven or cook in hot fat. SOY BEAN SALAD. To one cup cooked soy beans, add one small onion, chopped, two small sour pickles, paprika, and one-fourth cup chopped celery or cabbage. Serve with a boiled dressing. SPLIT PEA LOAF. Cooked peas, 2 cups. Paprika, f teaspoon. Pimento, i cup ; cut into small pieces. Bread crumbs, If cups. Salt, 1 teaspoon. Canned tomatoes, i cup. Press the peas through a colander, mix with the other ingredients, mold into a loaf, and bake 30 minutes. BAKED SOY BEANS. Yellow soy beans, 1^ cups. Mustard, i teaspoon. White beans, ^ cup. Salt pork, i pound. Sugar, i cup. 1 small onion. Soak beans 12 hours; put Into baking dish in which the salt pork, onion, sugar, and mustard have been placed. Cover with cold water, and cook in a slow oven at least 12 hours. Add water as needed. BOILED COWPEAS WITH BACON. The desired quantity of peas to be cooked sliould be wastied in cold water. Put in iron pot or stewpan, cover with cold water, drop in a piece* of fat bacon, boil slowly until tender, season with pepper and salt, simmer slowly until ready to serve. A small piece of butter will add greatly to their flavor. BAKED COWPEAS.

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Boston Baked BeansBaked Soy BeansMock SausageSoy Bean SaladSplit Pea LoafSplit Pea LoafBaked Soy BeansBoy Bean Soup IBoiled Cowpeas with BaconBaked Cowpeas

Use and preparation of food