The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-05-14
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manner. However, the small pea
bean is the best for Boston baked
BEANS" The Lima and large white
beans are best for the deep earthen
dish. Do not cover the beans while
baking.
LentiIs
Lentils may be cooked in purees,
soups, ETC., like dried beans
Baked Lentils
One quart lentils. 1 quart water,
6 ounces mixed salt pork, / Glove
of garlic or 1 small onion, | gener-
Gus teaspoonful salt, " teaspoonful
pepper.
Pick over and wash the lentils.
Soak in cold water overnight. In
the morning pour off the water and
put the lentils in stewpan with two
quarts of cold water and place on
the fire. AS soon as the water be-
gins to boil the lentils will rise to
the ton Tale them off with a skim
mer and put them in deep earthen
dish, with the pork and onion in
the center. Mix the pepper and salt
with quart of boiling water and
add. Put the dish in a moderate
oven, and cook slowly for four or
five hours. The lentils must be kept
moist, and it may be necessary to
add little water from time to time.
If the pork is not very salt the dish
may require little more salt.
Stewed lentils are prepared in
about the same manner, but using
more water Instead of pork, fat
corned beef or the shank of ham
may be employed.
Cowpeas
Cowpeas { a common leguminous
vegetable in the southern United
States) also called black-eye peas, !
peas, Lady peas,
cornfield peas. ETC., are most excel /
lent cooked like shelled beans when
green. The young pods are also
served like string beans. The ripe,
1rv beans which are also very palat-
able and nutritious, may be cooked !
ike dried beans or lentils. A col |
ection of recipes for cooking cow
oeas was recently published by the .
ruskegee Normal and Industrial In
'titute Experiment station.
There are many varieties of this
vegetable. Tastes differ as to the
most desirable kinds. In America
md in England the white, mealy
'arieties are the most priced. On
he continent of Europe the yellow
Holland" is a favorite variety. The
White potato, when light and dry,
S of delicate flavor and thought to |
e easy of digestion. 1t is especially |
uited for boiling, steaming, and [
'aking, and for soups and purees.
he yellow potatoes are more suit ]
BILE for preparations in which it is &
esirable that the whole of pieces /
f potatoes shall retain their shape I
rhen cooked. Such potatoes are the I
est kind to use for salads, ragOuts, I
ash. and for the fried potato known l
8 "Pommes de terre souffiee,' &
'hich is like a Saratoga chip, except I
nat it puffs up like little sack I
lied with air. In general the yell v
w potato has richer flavor than 7
le white. I
The potato is in such common use v
lat it would seen as IL all its char f
,teristics would be well understood v
nd it would be cooked in perfection. d
the contrary is true,
Id perhaps no other vegetable Is so n
Lrelessly. cooked as rule. o
The potato is starchy food that r
'ntains enough moisture in its COM G
,sition to cook the starch. This o
DISTURB is in the form of a watery q
ice, in which is dissolved the nitro u
,nous matter, the various salts,
gar, gum, etc. The starch cells
e surrounded and penetrated by
is watery bath. In cooking. the Il