The record-union., 1895-12-27

AS household economists we do not
pay proper attention to the hunple
pulse family. This is a race OF plants
that contributes extensively to the 1000
Of animals and man. From the clover
the OK obtains the food that gives MN
strong muscles The beans and peas,
which are the vegetables of this race OF
plants used by man, are especially Valu-
able as well as inexpensive articles OF
food. Proteids, so necessary to support
human life. and found chiefly in animal
food. are literally supplied by either
beans or peas. Where salt meat is the
chief dependence of the family and
f. esh meats are scarce and high, a
very wholesome, economic table may be
kept UP by liberal use of beans and
peas.
The best peas in the market are not
the ordinary yellow split, but the whole
green pea The latter is dried while it
is still tender, green and young, and IS
therefore much easier cooked than the
hard, ripe, yellow pea, which grows bit
ter as it turns hard and yellow. Dried
green peas seldom cost over ten cents a
quart, or about the same price as beans.
These peas require to be soaked over
night in cold water, which should be
thrown away in the morning and the
peas put over to stew in fresh cold
water Add a teaspoonful of salt to
every quart, and when the peas are
tender add a tablespoonful of butter, a
little more salt if necessary, and pep
per. These peas make a most excellent
soup, with or without the use of meat.
Take pint of green peas. When fresh
peas can be obtained they make a de-
licious soup, but the dried peas are also
good and just as nutritious. Soak the
dried peas in two quarts of cold water.
Pour off this water IN the morning and
put the peas in two quarts more of
fresh cold water. Let the water gradu-
ally come to the boiling point.
A small ham bone that is perfectly
sound, or a beef or veal bone, may be
added, though it is not necessary. The
peas are sometimes cooked in stock
but all the pulse family are so rich in
the very elements of food generally sup
piled by meat that it seems unnecessary
to use stock in their preparation. When
the soup has simmered for six hours,
peel one leek, two small onions and
rot These vegetables should be sliced
fine when they are added. Put in also
spray of soup celery and two sprays
of parsley; add two teaspOOnfuls of salt
when the vegetables are put in, and let
the soup cook slowly one hour longer
It is now ready to strain through a
sieve a common -four sieve bound in
tin instead Of wood will do. The skins
of the peas are all that is strained out
of the soup; the pulp of vegetables all
goes through. Put the puree over the
stove to cook and add a tablespoonful
of butter mixed with a tablespoonful
OF -four Stir the soup continually and
add a cup of cream or rich milk. Let
the soup boil up, and season it again
with another teaspoonful of salt and a
tablespoonful of butter, and turn it into
a toureen in which cup Of dried bread
cut in half-inch cubes is placed over a
cUpful Of squares of toast. A soup of
beans may be made in the same way Of
white beans, adding the parsley, minced
fine, the last moment before serving
Red beans make an especially excellent
soup, which the French esteem so
highly as to flavor it with red wine,
though this is not necessary and does
not render the soup any more nutri-
tious. Black bean soup is made in the
same way, substituting slices of hard
boiled eggs and very thin slices of lem
ons as a garnish in place of the squares
of toast or fried bread.-New York Tri-
bune
FARM NOTES.
When the ground is cold, but not too
hard to work, is an excellent time to
plOw if cutworms are numerous in the
soil Exposure to dampness and severe
cold above ground will destroy them.
There are hundreds of farmers who
have cows, yet who have never seen
a cream separator in operation. S1ne
Of them scout the implement as, being
imperfect. The old system of permit
ting the cream to rise is as yet. to
them, the true method. The separator
is an established appliance on all we'll
regulated dairy farms, as it not only
saves labor, but accomplishes in a few