Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1915-04-09
TO PREPARE AND
USE VEGETABLES
AGRICULTURAL nEpAprm-.-
EXPERTS GIVE RESULTS or
STUDY AND EXPERIMENT.
NuTRITNE VALUE IN SEEDS
One of Most Important Food croups
Man Enjoys-Lons Soaking of
Beans and Peas Necessary
Food Value of Peanut.
prepared by the United States Denar+
ment of Agriculture !

prepared by the United States Donor+.
ment of Agriculture)
SEEDS constitute one of the most i'm
portant food groups that man enioys.
Besides the cereal grains. there are
such seeds as beans, peas and cow
peas, the oil-bearing peanut which is
closely related to the bean, such oil
bearing seeds as the cottonseed. rape.
and sesame.
All these seeds, however, are not
always considered as vegetables, but
the bean, lentil, and pea are SO consid-
cred, and have been recognized in all
lands as possible substitutes for both
bread and meat. The principal obiec.
ton to the more general use of these
particular seed vegetables is that their
navor does not appeal to all. There
fore it is often wise to remove por-
ton OF the taste, even if this means a
loss of substance. BY occasionally
changing the water in which the beans
are soaking or during the early stages
of cooking, their natural flavor may be
toned down. A more desirable flavor
sometimes may be impaired in cook
ing by the use of mint, parsley, onion,
tomato, peppers, bayleaf, nutmeg, or
other herbs, and spices. The spices,
however, must always be added spar
ingly.
The Importance of Long Soaking for
Beans and Peas.
The long soaking of leguminous
seeds is an important factor in their
cookery. 1t took long time for the
seed to ripen and dry in the pod on
the vine and it loses rather than gains
water when kept in the store and
house. Therefore it is understandable
that considerable time will be required
to fill again with water the cells of
such a dense substance. Where there
is no danger of fermentation or sour
ing beans, etc., may be profitably
soaked for even forty-eight hours.
Pick over, wash well, add nearly one
quart of water for one cupful of beans,
and set in the refrigerator or other
cold place. The water may be
changed, if convenient, after IL or "a
hours. This serves to remove any
rank flavor. 1t is said that in eastern
countries lentils are soaked a long
time for this purpose.
After this complete filling of the It's
sues with water the time required for
cooking will not be much longer than
for shelled beans fresh from the gar
den. True there has been some loss
of substance, but a corresponding
gain in palatability. Soft water is pre-
ferable to hard, both for soaking and
cooking.
Such beans as the navy bean and
lima bean contain relatively little fat
They do not grow rancid so easily
as some grain products, but the Old
er they are the harder it is to make
them ralatable and soft and the longer
must be the processes of soaking ana
cooking.
Since the proper preparations OF leg
umes is a long process, 1t is We'll TO
cook enough to serve in two or more
fashions. Thus the baked beans often
are reheated or served cold, and the
remainder used in soup. So. too. the
drv lmas or red kidney or any va
rietv NAV appear first as plain but
tered beans, further portion pre-
nared at the same time, may
be used for salad or croquettes, and
the left-overs to be utilized as soup.
Leftover red kidney beans Wnen
cooked like a meat loaf with cheese
bread crumbs and such seasoning as
is desired make very palataDle meat
substitute. Cowpeas, a valuable leg
ume better known in the southern
than the northern states, may De
cooked in the same ways as the navy
bean.
Ientils are not as generally used IN
this country as they deserve 70 De.
They may be found in the marKets OF
foreign sections of large cities ana IN
tba larger groceries. Their price is
about the same as that of dry Deans
and meas. They may be served IKE
meas or with a seasoning OF Irleu
onions. They make satisfactory
soup or PURGE.
The use of fresh, young peas, beans
and cowpeas is extensive, the seeos
being sometimes served alone. ana
often in the case of beans and cow
meas with the succulent pod contain
ing them. The pods of peas are orol-
narily discarded, but sometimes they
are cooked for while, and then the
water in which they were boiled IS
used for cooking tks peas themselves
There are also edible padded beans
"string. or "snap" beans, II young
and tender, may be cooked QUICKLY.
r. old and well grown they need long
ar cooking. If overgrown they VIII
ba improved by parboiling for few
minutes in water to which soda mas
been added, about one-fourtn IeVe.
taasnoonful of soda for two quarts Q.
water. They should then be drained
and cooked in fresh water To De AZ
their best in flavor. as well as color,
string beans should be cooked ony
,ong enough to make them tender.
-, 2 80 rnost delicate If cooked IN