Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1915-04-09

cnange from either alone. String
Deans, it has been claimed, are less
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
neld peas have been grown for many
years as food for man and animals,
and also to increase soil fertility.
Inese have a distinctive, pleasant fla
vor, are used green and dry, and are
cooked like other peas or beans. AS
stated above, the young pods are ex-
cellent as snap beans The tender
coWpea pods can be cooked like string
Deans, 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 bean or pea
like seed but not nut, is generally
eaten as a sort of CONNECTION all over
the United States. It's 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.
Ihey contain large amount of both
protein heterogeneous materially and
fat and are nutritious. Peanut butter
OF superior quality may be made cas-
lily as it is wanted and at little cost.
The manner of making it is simple:
The roasted nuts need only to be
shelled and put through meat chop
per which will grind them very fine.
Grains Sometimes Served as Veqe-
tables.
The seeds of our common cereals,
although generally not classed as veg
etables,. are very often used as such,
as, for instance, boiled rice, macaroni,
hominy, fried mush, and oatmeal frit-
tiers.
Cereals do not possess very distinc-
tive flavors, so it is common prac-
tice when using them in this way, to
season the dishes highly with cheese,
with tomato, green pepper, onion, ETC.,
or else to cook the dishes in ways
which will give flavor, as, for in
stance, by browning in fat. Rice
cooked with tomatoes, macaroni with
cheese, and noodles seasoned with
fried onions, are familiar examples of
well-seasoned cereal dishes made
tasty by the use of seasoning, while
rice croquettes, mock oysters (made
of oatmeaD, fried mush, and farina
fritters are examples of food made
savory by browning in pan in deep
fat.
Corn serves in more forms as a
vegetable food than perhaps any 9th
er grain. The Mexican uses the corn
husk to wrap the combination of corn,
meat, and seasoning known as Ia
males. Like cracked corn or hominy,
the hulled corn or lye hominy is used
not only as breakfast cereal but also
as vegetable.
But the sweet or green corn is most
used as vegetable and is one of
those most highly esteemed in Amer
lea. The ears are roasted or boiled
and served on the cobs; or the raw or
boiled corn is cut from the cob and
stewed or fried or may be cooked in
many ways in combination with beans,
tomatoes, potatoes, fritters, etc., or
served in soups or salads in corn pud-
dings or in many other ways. Corn
cut from the cob is sometimes used
in making pickles or relishes. The
very young cobs are also picked
whole.