The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1919-11-19

Mrs. Housewife. do you know tho
cheap and nutritious bean
Beans. though higher N price ,hsn
they we've several years ago. = siiii
uuurH no. cheaper foods tina can De
bought today. They are one ~ the
81 rapcst sources Of protein and MA
he used % ht y supply Tbs valuable
food ~ n%silteent in the diet. They
are tnown CHIEFLY as a ment subnti.
tu,e dish. A cup Of baked beans. IN
which Il third bf n cup OF dried beans
are used, furnishes AZ much protein
as q q1aricr % a pound 81 slriion
steak obviously the third of q cup
81 dried beans ~ much the cheaprr
10 purchaae. a pound ~ BRET na pur-
chased usually has some refuse In the
torn - skin. bone and Fristle.
There Is liiie difference In food
value among he many common var-
ietias OF beans. With the exception u
the o bean, which Is richer In pro-
tein and In fat than the ordinary
heans. All iegum6s should be
thoroughly cooked. Long cooking NJ
moderate heat II best.
/ liakcd Bcane
a favorite and standard recipe FOR
baking beans II the following.
Soak the beans overnight. thea
rinse and goil them until the skins
crack when blown upon. but the i4c
~ NNNNNF MNANH r. NNNNNNNN
Of salt pork 10 enc quart Of beans.
After boiling. pour into the bean pot.
Insert the pork. the cut rind being
level with the top Of the beans. Add
a pint 81 gUiling water used inholllng
having FIRST mixed with the water a
teaspoon ~ salt and two ~ta5lespoons
u moiasses. The water should come
about to the surface of the contents.
Bake xix 20 eight hours. adding more
waite when needed 10 prevent the too
from drying or burning. Beans.
when done. should he thoroughly
suftencd, but not mushy, and should
, retain their shape.
! BAKED bean Croquctrs.
cup baked bean pulp, teaspoon
onion Juice, 2 tablespoons flour, I
tablespoon fat. y cup mix. hten-
spoon salt. y teaspoon pepper.
Melt the tat. stir In the -four. salt.
and peppcr and mix with the cold
milk. Cook until thick and smo m,
! stirring constantly. Combine this
f, gith the beans 10 which the onion
juice has been added. Let stand for
twu or three hours; then shape as for
croquettes. Roll In bread crumbs,
then In beaten egg then n bread
] crumbs again. Place them 10 dccp
fat and cook until nicely Drowned,
Tomato sauce may be served with
thes6 croquettes. 4 recipe for u fol-
lows:
Tomato Sauce
cup tomato juice. ? tablespoons
-four. I teaspoon salt ! slice oman,
! tablespoon fat. ~ teaspoon pepper
Melt the fat and stir In the nonr
and scasoninEs. Add the tomato ilre
and cook until thickoned, stirring
constantly.
Bean Loaf.
! pint cold cooked beans. I egg. /
cup bread crumbs. ! tablespoon fine
ily chopped onion, . tablespoons to-
! mato catsup. salt and pepper.
combine the ingredients and shape
Into a loaf. Place strips OF bacon on
top Of loaf. Bake % minutes. To-
muto may be served with this
loaf.
This loaf should be used H. place oi
meat In the menu ana may hc served
with escalloped tomatoes. or onions.
or crcamed ~caulinowcr.
Kidney Hsan Stew.
y cup dried kidney beans. / onion
y tablespoons rice. Q small potatoes
tdicedD, 3 pints water. Q tomatoc,
tsliced and quarirredD, lAa table.
spoons Tat.
Soak beans overnight. Add one
quart % water ana cool until IN
zone. Add the other ingredients and
cook slowly until nll ingredients nr,
tender. Add more water IL neccs.
sary.
This dish may be served IN place II
mea' and other cooked vegetables 81
n meal \ nun salad or u salad mad,
of green vegetables. such as cucum
bers and radishcs. may be used m
such a menu.