The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1916-10-06
Knowing Beans
BY PAUL PIERCE

Ni''~ TOT btdI~f the luNlN- Ildllbu III
80. much Bostonese vegetable. food
for the pen of The jokester idon.
'.arI with The 2enomic typewriter
CIR. and The boarding house, the
Creamery" I'm spite OF It's being the
tInl"Dt uf rOalcul,. the humble bean
is 10 mighty good friend 20 mankind.
n nils The OIll al The way along
tho lines from Uncle Sans com
missary department 10 the lone can
which acooWpanie- the prospcc'or
hunting for gold In tho Alaskan
"ilds n n were given 10 a young
woman 10 learn how 10 cook just
TWO articles OF food and was 90
have tho naming OF these articles |
would say Learn 10 make perfect
bread first and learn how 20 cook
beans second Bread. one must have.
beans are the great staple OF man
kind Wherever She goes or what
over she does In after years. a WON
an IS not liloly tD hc very far re-
moved from a supply ~ beans II
Do" add he making OF a good cup
OF coffee. tea or chocolate 10 her
COOKING aCsompl ments. She can 20
through siege under necessity and
not starvo
Beaus. as have told my readers
in q previous article, are largely
composed %, heterogeneous matter
Co0Fad thoroughly and under the
right conditions, they are an ideal
food for person who live ont OF
doors a great deal They should
have place on the family table
once or more times each week. and
tho hou-yV ~" Who keeps supply Of
cold. cooked beans on hand. is ready
Tor any quickUnch emergencies
The excellent varieties ot canned
beam make ~ possible FOR every
housewife In tho land 20 keep beans
.n hand. even II she Is 40 situated
thar she could not give them long
cooking herself That dried. ripe,
.hcttrf beans sometimes produce
collie and fa'ulenCc Is largely due
20 the hun or skin and the germ
THi- may Doc remcdicd by prope"
cooh.uC and when possible, the r..
uoyal o' fbo huIls The best forms
n which Do cat dried beans arc I'm
.ognS and pur"cs. n ia almost nee
essary to Us" some Kind ~ Fat In The
cooking ~ beans since the vege-
table contains o Very small proper
fuu Oh. Rt When possible beans
should he cooked in soft water
'NN dried beans says the United
States department OF agriculture"
NrH,tln. require tho same prelimi
nary treatment mo- matter how they
are 10 o." finally cooked and served.
ook thrm over carefully 10 remove
an dirt and pebbles. then wash
clean Soak them overnight in
plenty 80 cold water. In the morn
inr pour on the water and put them
inn stey,pan with cold water enough
go cover them generously Let them
como 30 Tho boiling point In this
voter then drain n the beans are
old and bard for each quart put q
piece of -oda about the size OF a
large t.au In the water In which
trry arc soaked over night, also In
/ tre first water in which they are
boiled
Tho sca'ded and drained beans
h.uN Ho pu' back lu the st"wran
and covered generously With boiling
water Md one tablespoon of salt
FOR one quart ~ beans They should
now cool, slowly. with the cover par
'r'lr on me gtewpan until they have
reached tho required degree OF ten.
| dernesa For stewed and baked
lrans The cooking must stop when
'he skins being 10 crack. For beans
served with q sauce hey should be
cooked uutil perfectly tender. h''
tho, must MOI DO broken or mus'y
/ For purass and SOUPS they shculd n"
cooked until very soft. som" reel,
/ pcs follow
/ PURGE OF Dried Beans
Cook one quart Of beans IN wat
until very soft. then drain Wei l-aF
lug tho vaterl and rub throul p q
purpc si,vc Put one pint of tho
trained beans I'm a stevpan wiki
two tables polps o. butter or SAVIOR
! drippiurs. one teaspoon az sugar. one
. teaspoon OF salt onc-fourth ~ q tea
spoon ~ pepper and hot milk
enough 20 make the pure" Ike thick
/ mu,h about half a pint OF milk
viii be- right Cook IN the double
( boiler for ono hour, stirring often
| and addinG moro milk II TOO dry.
! Hcap the purcc i'm the center ot ~
! hot platter Garnish with n circle OF
! fried sausage. pork chons, mutton
chop cor any lat meat The purce
( may DO served ass vegetable. With
/ an. Lf,,1 ~ t,,4t SOM may De