The Detroit times., 1916-10-06
Knowing Beans
BY PAUL PIERCE


"beanery" In spite OF It's being tfe
subject Of ridicule, the humble bean
r. n mighty good friend to mankind
II hlls The bin All 'be nay along
the lines. from Uncle Sam conn
missary department fI fhe lone Csr
which accomp9n.c. tho -pec'n.
hunting Tor gold ln rho A.a-EG.
wilds. n 70 we're given ,0 a young
woman 10 learn huv 'r cook
two articles of fuUI .uI VH.
have the naming o' these articles
would cay Learn tn make peri
bread frst and learn how % ....
beans second Bread one -u-. base.
beans are the great faI.. ..
kind. Whcrcvpr she ca .- a..
ever she doc In after yrH.. H.-
an Is NOT likoiv 'o hg worry
moved from "a supply 0f beans
she add the making ar good o
of coffee -ea or chocolate io l-.
cooking accomplishments She can --
through u siege under necessity ar3
) not starye
Beans. as 7 have told my read,
IN a previous article. are rer-.
composed OF nitrogenuus matt
Cooked thoroughly and under
right conditions. they are an .6ra.
food for person who 1--WE our 81.
doors a great deal They should
have place on the family table
once or more times each week. and
the housewife who keeps & supply af
cold. cooked beans on hand is read
for any quIck.mnch emergarc,f-
The excellent varieties of canned
beans make II possible for evsrv
housewife in the land 20 keep bean.
on hand. even n she IS so situated
that she could not give them long
cooking herself That dried ripe
ehelled beans sometimes produce
collie and aatulence IS largely tu.
to the hull or skin and The germ.
This NAV he rcmedird by rrorrg
ROCKING ana whom possihIe rba 20
moyal OF the hulls The best forms
IN which 20 eat dried beans are in
SOUPS and purees 7, Is almost nee
essary TO use some kind az far IN he
cookinr OF beans since the yage-
table enntains a very small nrnaa-
ton OF fat when rossibie rsa.
should he cooked I'm soft wa.e-
"AIl dried beans" savs the I-f--
States department OF agrlruItr-
bulletin. "reouire the same p-eIrf
nayv trestmen, NO matter how the.
are To no finally cooked and served
Look them over carefully 20 remove
ali dirt and pebbles. then wash
clean. Soak them overnight in
plenty OF cold water. In the morn
ins pogr Of, the water and nrt ,h.,n
IN n steynsn with cold water er0v~r
10 cover them generously Is, thorn
come IN the boiling poinr in .sts
water then drain ~ tho bears a..
n,d and hard for each auart 1.-
niece OF soda about the size ~
large hean IN tbe water in which
they are soaked nver night also In
the erst water IN which tbey are
6ofIed
"The soaIded and drained beans
should he mn, back &, tha etavrar
and covered generously w,th boiling
water Add one tablesnoon of san
for one mar, q, beans Tbsv shortg
nov coot SLOWLY wftb tho cover rs-
ttafty or the s-ewu7r- r7r,tft n ey-' ave
reached tho reouireA degree ~ .,-.
AeYresa For stewod and hare6
hsans tho cooling nua+ sto, wber
she skins he,ng IN rrack Tor haa,e
servea vith sauce tbav sho,,ld no
cooked until pe erfec,lv tender bp,
thev mus, not be broLar or nopsbv
ror nuraes and souns thev should be
cooked until very .oft sorne reel. ,
ma. ,oilov
puree q, Dried eean.
"Cook one ouart az beans ir water
vntil' very sof, then drain well lsav
Sng the water and mi through a
nuree slave Put one pini ~ fbe
strained beans IN stewpan win
tvo tabIesnoons q, buiter or sayor-v
dripnings one teaspoon or suRsr one
teasnoon OF salt one fourth oF a tea.
spoon os pepper and hot milk
enough 10 make the uurea Ike ,hfck
mush. About half a pint OF milk
will he right Cook in the double
boiler for one hour. stirring often
and adding more milk n too dry
Heap the puree In the center Of
hot platter. Garnish with circle ~
fried seusages. pork chops. mutton
chops or any FAT meat. The puree
NAV be served as vegetable. with
any kind OF meat. 4 soup may Hs
made with the water In which tl.,
beans were cooked and the remain
der OF the strained beans.
Dried Beans saute
not broken. Drain OF the water and
saye II for soup. For one quart Of
beans put two tablespoons OF savory
drippings or butter in large bot
A.. "A .taunap whap tba On, ia hot