The Idaho recorder. [volume] (Salmon City, Idaho) 1886-1927, 1915-04-22

change from either alone. stfina
beans, it has been claimed. are lesa
likely TO cause digestive disturbance
II cooked uncovered.
The large green pods Of the red or
cranberry beans remain tender until
the seeds are nearly full grown. max.
ing them among the best types OF
string beans.
In the southern states cOwpeas or
field peas have been grown for many
years as food for man and animals,
and also to increase soil fertility.
These have distinctive, pleasant IA
vor. are used green and dry, and are
cooked like other peas or beans. A
stated above, the young pods are ex
cellent as snap beans" The tender
cowpea pods can be cooked like string
beans, the underripe peas shelled and
cooked like green peas or green
beans, while the dry peas may be used
in various ways for making soups,
croquettes, fritters, and other dishes.
Food Value Of the Peanut.
The peanut. which is a bean or pea.
like seed but not a nut, is generally
eaten as a sort Of CONNECTION all over
the United States. Its true food val
ue, however. is not properly appreci
ated. Peanuts when made into pea,
nut butter are available for use in
sandwiches. salad dressings, and soup.
They contain a large amount of both
protein heterogeneous materially and
fat and are nutritious. Peanut butter
Of superior quality may be made cas-
lily as II is wanted and at little cost
The manner of making IL Is simple:
The roasted nuts need only to be
shelled and put througha meat chop
per which will grind :hem very fine.
Grains Sometimes Served as Vese-
tables.
The seeds of our common cereaiA.
although generally not classed as veg
etables, are very often used as such
as, for instance, boiled RI y macaroni,
hominy, fried mush, and oatmeal frft-
tiers.
Cereals do not possess very distinc.
tive favors, so 1t is a common prac.
tice when using them in this way, TO
season the dishes highly with cheese
with tomato, green pepper, onion, etc.
or else 10 cook the dishes in ways
which will give flavor, as. for In.
stance, by browning in fat. RE
cooked with tomatoes, macaroRi with
cheese, and noodles seasoned with
fried onions, are faSliliar examples OF
well-seasoned cereal dishes made
tasty by the use of seasoning, while
rice croquettes, mock oysters (made
Of oatmeal). fried mush. and farina
fritters are examples of food made
savory by browning in pan in deer
fat.
Corn serves in more forms as a
vegetable food than perhaps any 9th
er grain. The Mexican uses the corr
husk to wrap the combination of corn
meat, and seasoning known as Ia
males. Like cracked corn or hominy
the hulled corn or I've hominy is used
not only as breakfast cereal but also
as a vegetable.
But the sweet or green corn is mos
used as a vegetable and Is one o.
those most highly esteemed in Amer
lea. The ears are roasted or boiled
and served on the cobs; or the raw OF
boiled corn is cut from the cob anC
stewed or fried or may be cooked IL
many ways in combination with beans
tomatoes, potatoes, fritters, etc, o.
served in soups or salads in corn pud
dings or in many other ways. Cor
cut from the cob is sometimes use'
in making pickles or relishes. TA.
very young cobs are also pickles
whole.