Prepare as for boiling ; when half done pour into the baking pan ; season with
butter, pepper, and to every pint of peas add 1 scant teaspoonful of salt and a
pinch of sugar; scar. a piece of bacon✪ Baked Cowpeas and half bury it in the middle of the
dish ; cook slowly until done to a delicate brown ; serve either hot or cold.
Lesson 2. Some Good Soups from Peas and Beans.
AIM.
To teach methods of preparation of cheap and nutritious soups.
POINTS TO BE BROUGHT OUT.
1. Food vahie. — The legumes form the basis of nutritious and pala-
table soups which are similar in their method of preparation to
cream soups. In them the fat which is lacking may be added, and
if milk is used in their preparation the incomplete legume protein
is supplemented. The lacking carbohydrate is supplied by the
bread eaten with the soup. (See Unit III, Lesson 1.)
2. Use in the diet:
A. As a main dish at luncheon — Prepare with milk and make
thick.
B. As first course in a meal low in protein they supplement the
protein especially if made with milk.
C. Avoid as first course in a meal which is protein rich.
3. Method of preparation :
A. Rub the M^ell-cooked legumes through the strainer so as to re-
move the skins. This makes a smoother soup and increases the
digestibility. Use one-fourth cup pulp to one cup water in which
beans were cooked (provided no soda was used), one cup of skim
milk, or a mixture of the two.
B. For each cup of liquid use one tablespoon of butter. Melt the
butter and add small portion of onion. Cook until brown. Add to
the melted butter one teaspoonful of flour for each cup of liquid.
This is necessary in order to bind the soup and prevent the bean
pulp from settling out. Add butter and flour mixture to the liquid
and pulp. Let come to a boil. This may be made thicker or thinner
as desired by increasing or decreasing the am; uit of liquid used.
USE AND PEEPARATION OF TOOD. 53
In case of soy beans the amount of flour should be increased, since
the soy bean contains so small a portion of starch.
METHOD OF DEVELOPING LABORATORY WORK.
Have soups prepared from the various legumes used in the previous
lesson. Calculate the cost. Emphasize as a method of utilizing
skim milk.
BOY BEAN SOXJP I.
Soy beans, 1 pint. Salt, 1 teaspoon.
Cold water, 2 quarts. Mustard, i teaspoon.
1 suiall onion. Butter, 2 tablespoons.
2 small stalks celery. Flour, 2 tablespoons.
1 lemon. Pepper, I teaspoon.
2 hard-boiled eggs.
Soak beans overnight; In the morning, drain, add celery and cold water;
cook four hours or until tender. Cut onion in thin slices and brown slightly in
the butter ; add flour, seasoning, and beans, water and pulp. Reheat to boiling
point, strain, and pour over the egg and lemon, which have been cut into slices.
SOY BEAN SOUP II.
Soy beans, 1 cup. Milk, 1 quart.
Butter, 2 tablespoons. Salt, 1 teaspoon.
Flour, 2 tablespoons. Pepper, i teaspoon✪ Soy Bean Soup II.
Soak beans 12 hours ; drain and cook in water four hours or until tender ;
then rub through sieve. Brown the chopped onion in the butter ; add flour,
milk, and bean pulp ; boil one minute, stirring constantly ; season and serve.
6EEEN-PEA SOUP.
Green peas, 2 quarts. Butter, melted, 2 tablespoons.
Water, 4 quarts. Flour, 1 teaspoon.
1 onion, chopped fine. Salt.
1 sprig mint. Pepper.
1 sprig parsley. ✪ Green-Pea Soup
Page 31 · 4 recipe records on this page
Presented as published in 1919. 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
Prepare as for boiling ; when half done pour into the baking pan ; season with butter, pepper, and to every pint of peas add 1 scant teaspoonful of salt and a pinch of sugar; scar. a piece of bacon and half bury it in the middle of the dish ; cook slowly until done to a delicate brown ; serve either hot or cold.
Lesson 2. Some Good Soups from Peas and Beans.
AIM.
To teach methods of preparation of cheap and nutritious soups.
1. Food vahie. — The legumes form the basis of nutritious and palatable soups which are similar in their method of preparation to cream soups. In them the fat which is lacking may be added, and if milk is used in their preparation the incomplete legume protein is supplemented. The lacking carbohydrate is supplied by the bread eaten with the soup. (See Unit III, Lesson 1.)
2. Use in the diet:
A. As a main dish at luncheon — Prepare with milk and make thick.
B. As first course in a meal low in protein they supplement the protein especially if made with milk.
C. Avoid as first course in a meal which is protein rich.
3. Method of preparation :
A. Rub the M^ell-cooked legumes through the strainer so as to remove the skins. This makes a smoother soup and increases the digestibility. Use one-fourth cup pulp to one cup water in which beans were cooked (provided no soda was used), one cup of skim milk, or a mixture of the two.
B. For each cup of liquid use one tablespoon of butter. Melt the butter and add small portion of onion. Cook until brown. Add to the melted butter one teaspoonful of flour for each cup of liquid. This is necessary in order to bind the soup and prevent the bean pulp from settling out. Add butter and flour mixture to the liquid and pulp. Let come to a boil. This may be made thicker or thinner as desired by increasing or decreasing the am; uit of liquid used.
In case of soy beans the amount of flour should be increased, since the soy bean contains so small a portion of starch.
Have soups prepared from the various legumes used in the previous lesson. Calculate the cost. Emphasize as a method of utilizing skim milk.
SOY BEAN SOUP I.
Soy beans, 1 pint. Salt, 1 teaspoon.
Cold water, 2 quarts. Mustard, i teaspoon.
1 suiall onion. Butter, 2 tablespoons.
2 small stalks celery. Flour, 2 tablespoons.
1 lemon. Pepper, I teaspoon.
2 hard-boiled eggs.
Soak beans overnight; In the morning, drain, add celery and cold water; cook four hours or until tender. Cut onion in thin slices and brown slightly in the butter ; add flour, seasoning, and beans, water and pulp. Reheat to boiling point, strain, and pour over the egg and lemon, which have been cut into slices.
SOY BEAN SOUP II.
Soy beans, 1 cup. Milk, 1 quart.
Butter, 2 tablespoons. Salt, 1 teaspoon.
Flour, 2 tablespoons. Pepper, i teaspoon.
Soak beans 12 hours ; drain and cook in water four hours or until tender ; then rub through sieve. Brown the chopped onion in the butter ; add flour, milk, and bean pulp ; boil one minute, stirring constantly ; season and serve.
6EEEN-PEA SOUP.
Green peas, 2 quarts. Butter, melted, 2 tablespoons.
Water, 4 quarts. Flour, 1 teaspoon.
1 onion, chopped fine. Salt.
1 sprig mint. Pepper. 1 sprig parsley.
Records on this page
Boy Bean Soup IBaked CowpeasSoy Bean Soup IIGreen-Pea Soup