The Richmond Virginian. (Richmond, Va.) 1910-1920, 1919-11-17
THE NUTRITIOUS BEAN

Washington. D. G. Nov. To-
lfeans. though higher in price than
they were several years ago, are
stiil among the cheaper foods that
can be bought today. They are one
OF the cheapest sources of protein
and may be used to help supply this
valuable food constituent in the
dict, according to United States de-
partment of agriculture specialists
fhey are known chiefly as a meat
substitute dish. A cup of baked
beans, in which a third of cup Of
dried beans are used. furnishes rs
much protein as quarter of a
pound of sirloin steak Obviously
the third of cup of dried beans is
much the cheaper to purchase. A
pound of beef as purchased usually
has some refuse In The form of
SKIN, bone, and gristle, while n
pound of beans has practically no
refuse. From this standpoint,
therefore. as we'll as the difference.
in price. the housewife who finds
her food allowance growing low
will do we'll to use beans often in
place of meat.
The cheaper legumes. beans.
peas, etc, should not be depended
upon as the sole source of protein
h'f :" Ettat iCilsth VI hd4lit- VI lFh.
cifeese, 'eggs. or meat should fut-r-'
ish some of the protein in a weeks
dietary.
There is little difference in food
value among the many common
varieties OF beans, with the excep-
ton of the soy bean, which is
richer in protein and in fat than
The ordinary beans. All legumcs
should be thoroughly cooked. Long
cooking at moderate heat is best
Baked Beans
A favorite and standard recipe
Tor baking beans Is the following;
SOAK the beans overnight, then
rinse and boil them until the skins
rack when blown upon. but the
beans are not quite soft. Use one
half pound of salt pork to one quai
of beans Cut the pork nearly
through the rind and add before
boiling the beans After boiling,
pour into the bean pot, insert the
pork, the cut rind being level with
The top OF the beans. Add pint of
the water used for boiling, having
hrst mixed with the water a tea
spoon of salt and two tablespoons
OF molasses The water should
come about to the surface of the
adding more water when needed to
prevent the top drying or burnin :.
leans. when done, should be thor
cughly softened. but not mushy, ana
should retain their shape.
Baked Bean Croqucttes.
One cup baked bean pulp.
One teaspoon onion juice.
Two tablespoons flour.
one tablespoon fat.
One-haif cup milk.
one half teaspoon salt. =.
eighteenth teaspoon pepper
Melt the fat. stir in the -four.
salt and pepper and mix with the
cold milk. Cook until thick and
smooth, stirring constantly. Com
bine this with the beans to which
The onion juice has been added. Let
stand for two or three hours: ,:len
shape as for croquette. Roll in
bread crumbs. then In beaten egg,
then in bread crumbs again. Place
them In deep fat and cook until1
nicely Drowned. Tomato sauce may
be served with these croQuettes. AZ
recipe for 1t follows:
Tomato Sauce.
One cup tomato juice.
Two tablespoons flour.
One teaspoon salt.
One slice onion.
One tablespoon fat.
One quarter teaspoon pepper.
Melt the fat and stir In the -four
and seasnnings. Add the tomato |
Juice and cook until thickened. !
stirring constantly.
Bean Loaf
One pint cold cooked beans.
One egg.
One cup bread crumbs.
One tablespoon finely chopped |
onion.
Two tablespoons tomato catsup |
Salt and pepper.
Combine the ingredients and |
shape into a loaf. Place strips of ,
bacon ON top OF loaf. Bake twenty
i've minutes.N Tomato sauce may be !.
served with this loaf.
This loaf should be used In place
~ raeaf IN tho ynnraaaz ~ ~ - 81 II.