The Liberal democrat. [volume] (Liberal, Kan.) 1911-1924, 1914-01-30
|, FORAGE CROPS
USED As FOOD.
CORN, KAFlR AND coWPEAs
MAKE MANY DELICIOUS
DISHES
THE USE OF THEM MEANS ECONOMY
Government Pamphlet Gives Many
Good Recipes For Utilizing
oklahoma's Best Crops
On the Table

peas as food Tor man mlSnJ wen De-
come more general. according to ex-
perts in nutrition of the United States
Department of Agriculture, who have
lust issued new bulletin entitled,
use of Corn, Kafir, and Cowpeas in
the Home"
In combining one food with others
1t is sometimes convenient to know
how nearly 1t comes to being In itself
q balanced ration. In the rational
diet, 1t is estimated, corn meal should
be combined with foods which have
more protein (muscle-building ele-
ments) or less fat and carbohydrates
(energy-producing elements) than 1t
has itself. Among such foods are
milk, most kinds of meat and fish,
eggs, and cheese. 1t is. the common
practice to eat corn-meal mush with
milk, to add cheese to corn-meal
mush which is to be fried, or to
serve corn-meal preparations with
meat Fish balls with corn meal is
a dish which approximates the bal
anced ration. Here is the recipe:
2 cupfuls cold white corn-meal
mush, cupful shredded Goldfish, l
egg, 1 tablespoonful butter. Pick
over the Goldfish and soak it to re-
move salt, IL necessary. Combine the
Ingredients and drop by spoonfuls
into hot fat. Drain on porous paper.
These Goldfish balls compare very fav-
orally in taste with those made with
pctato and are more easily and quick
Il prepared
Other recipes for cooking corn meal
are given in the bulletin and it is
recommended that as dishes made
with corn meal are likely to be more
tender than those made with wheat,
the use of small amounts of corn meal
in the making of such foods as waf-
fies and doughnuts is desirable
So closely does the composition Of
corn meal resemble that of other pre-
pared cereals that, pound for pound,
they may all be considered to have
the same food value. When corn
meal or Kafr meal sells for cents
a pound, therefore, and some other
may consider that she secures more
than twice as much food for her fam
lily for a given sum when she selects
corn or Kafir meal.
Kafir corn and cowpeas are partic-
ularly we'll suited for use in locali-
ties where they will mature crops
and both their nutritive value and
cheapness, as well as their good fla
vor and the numerous ways in which
they can be used should recommend
them to the housewife. Though fav-
orably known as a staple food in the
Southern States, the cowpea has not
come into general use throughout the
United States. It is well worth great
ly extended use, as 1t is wholesome,
nutritious, and possesses a peculiar.
ly delicate and pleasing flavor. Cow
peas are used on the table in three
forms; In the pod, shelled green, and
shelled dried. In these three forms
they correspond, respectively, to
string beans, shelled green peas, and
dried navy beans, and call for much
the same methods of preparation for
the table. Among the recipes given
for cooking cowpeas are the follow
ing:
Mix cold, cooked cowpeas with
French dressing and serve on let
tuce, endive, or water cress. The
proportions for the French dressing
are 3 tablespoonfuls of salad oil,
tablespoonful Of vinegar, and one
half teaspoonful of salt. Add few
grains of cayenne pepper.
Boxed Cowpeas
Cook l quart of large white COW
peas slowly in water until they begin
to soften. This will require five OIL
six hours. Put them into bean pot
add one-half pound of salt pork anC
! tablespoonful of molasses. Cover
with water and bake slowly six OF
seven hours. 1t is we'll to have the
pot covered except during the las
hour.
Hopping John
Soak l quart of dried cowpeas ovei
night In water enough to cover. Cool
until they are tender, adding more
water If necessary. Cook a pint o
rice in pints of water, mix the two
season with tablespoonfuls of but
ter and teaspoonfuls of salt. A lit
tie beef or pork may be added to tn,
water in which the peas are cooked
This bulletin may be procured FREE
on application to the Division of Pub
locations, United States Department
Of Agriculture, Washington. D. c.
Sandwich Filling
The mixture of cooked pesra ant
cheese may be used for ,andwicl
filling In fact, cooked cowpea
mashed and freed from the skins b,
being put through a sieve may form
the basis of a large variety of sand
witch filings. The cheese may b.
omitted and chopped celery or nut
added, or the peas may be mike,
with little butter and a few drop
OF vinegar or lemon juice. Leave
OF lettuce dipped in salad dressing
add to the attractiveness Of the sand
witches.