SWEEET POTATOES Sweet potatoes are more frequently served baked, boiled, or mashed. They may also be steamed, turned into a baking pan, sprinkled with oil or melted butter, and browned. BAKED BEANS Small white beans, 2 cups. Protose, if desired. Molasses, 1 teaspoon. Salt.✪ Baked Beans Clean the beans, soak in cold water one hour, drain, add fresh water, season with salt and molasses, put into a cov- ered jar with plenty of water; bake overnight in a slow oven. When done, the beans should be whole, dry, and mealy, and of a rich brown color. This can only be ob- tained by baking the beans several hours in a slow oven. If desired, a little chopped protose may be added. PUEEE OF BEANS Follow the directions given for puree of peas. STEWED BEANS Wash the required quantity of navy, lima, kidney, or other beans, and put to cook in plenty of boiling water; 108 VEGETARIAN COOK BOOK boil till they are swollen, then put them where they will stew till cooked; season just before they finish cooking. BAKED BEANS WITH TOMATO SAUCE Prepare the beans as for plain baked beans; put into the jars to bake; cover with a mixture of strained stewed tomatoes and water in equal proportions; a little butter or oil may be added. MASHED BEANS Drain the broth from stewed beans, press them through a sieve, add cream, and reheat. SUCCOTASH Fresh shelled lima beans, 2 cups. Sweet corn, 2 ears. Cream, % cup. Butter, size of an egg. Salt. Put the beans in a pot with cold water, rather more than will cover them; cook from thirty to forty-five minutes. Scrape the kernels from two ears of young sweet corn, add to beans, and boil for fifteen minutes ; then season with salt, butter, and cream. Serve hot. PLAIN BOILED STRING-BEANS Break off the ends of beans, and string; wash thor- oughly ; if large, cut them in two ; drop into boiling water, VEGETABLES 109 and boil till tender. Salt, and season with oil or butter; if preferred, drain off the juice, salt to taste, and add some hot, rich milk, NEW LIMA BEANS Shell, wash, cook in hot water sufficient to cover, sea- son with cream and salt. GREEN PEAS Shell the peas, and cover with cold water ; skim off un- developed peas which rise to the top of the water, and drain; barely cover with boiling water, cook till tender, then add salt. When done, very little water should remain. Season to taste, with butter, and add more salt if needed. A little sugar is sometimes an improvement. When the peas are older, half a cup of milk or cream, with sufficient flour to thicken, is considered an improve- ment. A teaspoonful of finely minced parsley cooked with peas imparts to them a very delicious flavor. SPLIT PEAS Being free from the outside hull, split peas cook very quickly. Wash, and set to cook in hot water; boil care- fully, and watch closely that they do not stick ; season and serve. Split peas are usually used in soups and purees. 110 VEGETARIAN COOK BOOK PUREE OF PEAS Peas, fresh, 2 cups (or dry, 1 cup). Butter, 1 tablespoon. Cream or milk, iy2 cups. Flour, 1 level tablespoon. Salt, 1 teaspoon.✪ Puree of Peas

AI-modernized reading of the original text

SWEET POTATOES Sweet potatoes are more frequently served baked, boiled, or mashed. They may also be steamed, turned into a baking pan, sprinkled with oil or melted butter, and browned. BAKED BEANS Small white beans, 2 cups. Protose, if desired. Molasses, 1 teaspoon. Salt. Clean the beans, soak in cold water one hour, drain, add fresh water, season with salt and molasses, put into a covered jar with plenty of water; bake overnight in a slow oven. When done, the beans should be whole, dry, and mealy, and of a rich brown color. This can only be obtained by baking the beans several hours in a slow oven. If desired, a little chopped protose may be added. PUREE OF BEANS Follow the directions given for puree of peas. STEWED BEANS Wash the required quantity of navy, lima, kidney, or other beans, and put to cook in plenty of boiling water; boil till they are swollen, then put them where they will stew till cooked; season just before they finish cooking. BAKED BEANS WITH TOMATO SAUCE Prepare the beans as for plain baked beans; put into the jars to bake; cover with a mixture of strained stewed tomatoes and water in equal proportions; a little butter or oil may be added. MASHED BEANS Drain the broth from stewed beans, press them through a sieve, add cream, and reheat. SUCCOTASH Fresh shelled lima beans, 2 cups. Sweet corn, 2 ears. Cream, % cup. Butter, size of an egg. Salt. Put the beans in a pot with cold water, rather more than will cover them; cook from thirty to forty-five minutes. Scrape the kernels from two ears of young sweet corn, add to beans, and boil for fifteen minutes ; then season with salt, butter, and cream. Serve hot. PLAIN BOILED STRING-BEANS Break off the ends of beans, and string; wash thoroughly ; if large, cut them in two ; drop into boiling water, and boil till tender. Salt, and season with oil or butter; if preferred, drain off the juice, salt to taste, and add some hot, rich milk, NEW LIMA BEANS Shell, wash, cook in hot water sufficient to cover, season with cream and salt. GREEN PEAS Shell the peas, and cover with cold water ; skim off undeveloped peas which rise to the top of the water, and drain; barely cover with boiling water, cook till tender, then add salt. When done, very little water should remain. Season to taste, with butter, and add more salt if needed. A little sugar is sometimes an improvement. When the peas are older, half a cup of milk or cream, with sufficient flour to thicken, is considered an improvement. A teaspoonful of finely minced parsley cooked with peas imparts to them a very delicious flavor. SPLIT PEAS Being free from the outside hull, split peas cook very quickly. Wash, and set to cook in hot water; boil carefully, and watch closely that they do not stick ; season and serve. Split peas are usually used in soups and purees. PUREE OF PEAS Peas, fresh, 2 cups (or dry, 1 cup). Butter, 1 tablespoon. Cream or milk, iy2 cups. Flour, 1 level tablespoon. Salt, 1 teaspoon.

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Vegetarian Cook Book