Boil the peas in water for two hours, renewing liquid by adding boiling water
as needed. Strain, return the liquor to the pot. Rub the peas though a sie\e ;
mix the pulp with the onion, mint, and parsley. Add to the liquor in the pot
juul lot boil 15 minutes. Stir the flour into the butter, mix well, and stir in.^o
tiie boiling soup ; add salt and pepper to taste ; serve with well-buttered strips
or toasted bread.
PEA SOUP I.
Hulled peas, 1 quart. White sauce.
Water, 4 quarts. Salt and pepper.
Boil the peas in the water until perfectly soft. Mash the peas; add the
white sauce and seasonings, stirring and boiling as for green-pea soup.
54
USE AND PREPARATION OF FOOD.
PEA SOUP II.
Peas, 1 quart.
Water, 4 quarts.
Bacon, 2 ounces.
6 onions.
Salt.
Pepper✪ Green-Pea Soup.
Put the bacon and onions, chopped fine, into a saucepan ; salt and pepper to
taste; add the water; boil 20 minutes. Meantime rub through a sieve a quai't
of peas that have been previously boiled ; add them to the first ingredients ;
boil one hour longer and serve hot.
Lesson 3. Nuts and Their Uses.
AIM.
To emphasize the food vahie of nuts and their place in the diet.
To teach methods of preparation of nuts.
POINTS TO be brought OUT.
1. Food vahie. — Nuts are very concentrated foods, being especially
rich in protein and fat^ so are valuable both as sources of energy and
building material. On account of their concentrated form they are
especially valuable to supplement the less concentrated foods like
fruits and vegetables. All nuts except chestnuts are low in carho'
hydrates.
Co)n2)osition of ediNe portions of some of the more important nuts.
[Adapted from "Food Products," by Sherman.]
Description.
Water.
Protein.
Fat.
Carbo-
hydrate.
Ash.
Calories
per pound.
Almond
Per cent.
4.8
5.9
14.1
3.7
9.2
2.7
2.5
Ptr cent.
21
10.7
5.7
15.4
25.8
9.6
16.6
Per cent.
54.9
7
50.6
67.4
38.6
70.5
63.4
Per cent.
17.3
74.2
27.9
11.4
24.4
15.3
16.1
Percent.
2.0
2.2
1.7
2.1
2.0
1.9
1.4
2,940
1,828
2,675
3,238
2,490
3,330
Vi^alnut
3,182
2. Digestibility. — Contrary to the usual idea, nuts are easily and
fairly completely digested if well masticated and eaten at the proper
time, as a constituent portion of the meal and not after or between
complete meals, when they are added to an already adequate diet.
3. Methods of cooking. — Most nuts are edible raw ; the chestnut is
the only one which contains enough starch to make cooking im-
portant from the standpoint of digestibility. The almond and pea-
nut are more palatable after heating, due to changes in flavor and
changes in the carbohydrates. Combination nut dishes are cooked
on account of any other constituents which may need cooking, to
develop flavor and because of the psychological value of the hot dish.
USE AND PREPARATION OF FOOD.
55
4. The place and use in the diet. — Nuts should be used as an inte-
gral part of the meal, not as a condiment or food adjunct. Their con-
centrated character makes them especially liable to misuse. They
should be used with more bulky foods.
A. On account of their high protein value nuts are frequently
used as the main dish of the meal. In imitation of meat dishes they
are made into loaves, croquettes, cutlets, etc.
B. When the salad is the principal dish its food value may be in-
creased by the use of nuts.
Page 32 · 3 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
Boil the peas in water for two hours, renewing liquid by adding boiling water as needed. Strain, return the liquor to the pot. Rub the peas through a sieve ; mix the pulp with the onion, mint, and parsley. Add to the liquor in the pot and let boil 15 minutes. Stir the flour into the butter, mix well, and stir into the boiling soup ; add salt and pepper to taste ; serve with well-buttered strips or toasted bread.
PEA SOUP I.
Hulled peas, 1 quart. White sauce.
Water, 4 quarts. Salt and pepper.
Boil the peas in the water until perfectly soft. Mash the peas; add the white sauce and seasonings, stirring and boiling as for green-pea soup.
PEA SOUP II.
Peas, 1 quart. Water, 4 quarts. Bacon, 2 ounces.
6 onions.
Salt.
Pepper.
Put the bacon and onions, chopped fine, into a saucepan ; salt and pepper to taste; add the water; boil 20 minutes. Meantime rub through a sieve a quai't of peas that have been previously boiled ; add them to the first ingredients ; boil one hour longer and serve hot.
Lesson 3. Nuts and Their Uses.
AIM.
To emphasize the Food value of nuts and their place in the diet. To teach methods of preparation of nuts.
POINTS TO be brought OUT.
1. Food vahie. — Nuts are very concentrated foods, being especially rich in protein and fat, so are valuable both as sources of energy and building material. On account of their concentrated form they are especially valuable to supplement the less concentrated foods like fruits and vegetables. All nuts except chestnuts are low in carbohydrates.
Composition of edible portions of some of the more important nuts.
[Adapted from "Food Products," by Sherman.]
Description.
Water.
Protein.
Fat.
Carbohydrate.
Ash.
Calories per pound.
Almond
Per cent. 4.8 5.9 14.1 3.7 9.2 2.7 2.5
Ptr cent. 10.7
5.7 15.4 25.8
9.6 16.6
Per cent. 54.9
50.6 67.4 38.6 70.5 63.4
Per cent. 17.3 74.2 27.9 11.4 24.4 15.3 16.1
Percent. 2.0 2.2 1.7 2.1 2.0 1.9 1.4
2,940
1,828
2,675
3,238
2,490
3,330
Walnut
3,182
2. Digestibility. — Contrary to the usual idea, nuts are easily and fairly completely digested if well masticated and eaten at the proper time, as a constituent portion of the meal and not after or between complete meals, when they are added to an already adequate diet.
3. Methods of cooking. — Most nuts are edible raw ; the chestnut is the only one which contains enough starch to make cooking important from the standpoint of digestibility. The almond and peanut are more palatable after heating, due to changes in flavor and changes in the carbohydrates. Combination nut dishes are cooked on account of any other constituents which may need cooking, to develop flavor and because of the psychological value of the hot dish.
4. The place and use in the diet. — Nuts should be used as an integral part of the meal, not as a condiment or food adjunct. Their concentrated character makes them especially liable to misuse. They should be used with more bulky foods.
A. On account of their high protein value nuts are frequently used as the main dish of the meal. In imitation of meat dishes they are made into loaves, croquettes, cutlets, etc.
B. When the salad is the principal dish its food value may be increased by the use of nuts.
Records on this page
Green-Pea SoupPea Soup IPea Soup II