Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-03-04
Dried Lima Beans, Peas and
Lentils Are Good forI
Winter Cooking as Va.
riety in Food
Some Tasty Recipes for
Using Legumes in Pie,
Outlets, Loaf or in Sauce
for Other Dishes
BY MRS. VI. 4. WILSON
Copyrioht, 1890. hy Mrs. n. 4. Wilson
An Rights Reserved.

All Rights Reserved.
IN THE old days of long ago the
4 popular winter vegetables were the
dried lima beans, peas, marrowfat or
navy beans and lentils.
The housewife in those days had little
real knowledge Of the food value of these
vegetables. so she used them to replace
the garden sass of the growing season.
Today even the little housewife in the
outlying communities knows that these
dried vegetables contain the food ele
ments that compare favorably with those
contained in the meat. fish and such
foods.
Dried lcgumcs require soaking from
eight to fourteen hours before cooking.
DO not use soda to help make these
foods soft or tender. Soda destroys the
vital life giving elements in these foods
and thus destroys much of their food
value.
Now. while il is not wise to use these
foods TO entirely replace meat in the
diet, they can be served two or three
times a week IN many attractive dishes
that will materially help to reduce the
family budget.
How to Cook the Legumes
Look the beans. peas or lentils over
very carefully and discard all bruised
and wormy ones Wash in warm water
and then place in a dish or bowl suf-
ficiently large to hold about four times
the quantity of beans you intend to use.
Fill the dish with warm water and set
aside overnight. In the morning wash
again and then place in saucepan,
cover with cold water and bring slowly
20 a boil Boil for five minutes and
then turn into n colander and place
under the cold running water for five
minutes. Return to the saucepan, cover
with boiling water and cook slowly until
tender. Drain. The beans are now
ready to use in the following dishes.
Dried Lima Beans Pudding
Prepare one cup of lima beans as di,-
rected and then mash fine and rub
through a fine sieve. Now add
One small onion grated,
T,oo tablespoons Of finely minced
parslcy,
! One and one.hdU teaspoons Of salt,
One teaspoon Of pdprikd,
Three tablespoons of bacon tat,
I One and one-hot cups of thin cream
sauce,
Ttpo tCell- beaten eggs.
Beat to mix and then pour into we'll |
creased custard cups. Set the cups in
a baking pan and fill baking pan two
thirds full with warm water. Bake in
slow oven until firm in the center. |
Turn out on rounds of toast and serve
with cheese sauce. Dried peas or navy
beans may replace the lima beans for
variety.
Vegetable Pie
Prepare one half cup of lima beans,
One half cup of dried peas,
One-hdb cup of nary beans.
as directed and then when tender |
drain. Now place in a frying pan six
tablespoons of shortening and add four
large onions, minced fine. Cook slowly
until tender and then add one half cup
of -four and cook until a deep rich
mahogany brown. Now add two cups
of cold water. Stir to blend thoroughly /.
and then add
One-hdH teaspoon of thyme,
Three tablespoons of parsley,
TtUo teaspoons Of salt,
One-hdU teaspoon Of t1hitc pepper,
Sir tablespoons of cGtsup.
Place the prepared lima and navy
beans and peas in a baking dish and
pour the prepared gravy over the vege-
tables. Cover with a crust of plain
pastry and bake in slow oven for
thirty five minutes.
Vegetable Outlets or Croqucttes
Cook one cup of the desired legumes
as directed and then drain and mash.
Place in mixing bowl and add
One onion grated,
Three tablespoons Of bacon f1t,
Three tablespoons Of finely minced
parsley,
One eighth teaspoon Of thyme,
One half teaspoon Of pGprtkG,
One teaspoon Of salt.
Mix thoroughly and then form into
outlets or rroUucttes. Roll IN -four and
then dip in beaten egg and milk and
roll in fine bread crumbs. Fry until
golden brown in hot fat and then serve
with cheese, tomatoes or asparagus
sauce.
Vegetable Loaf
Cook one half cup of beans, either
lima or navy, and one half cup of
dried peas as directed and then mash
fine. Place in a mixing bowl and add
One and halt cups Of thick cream
sauce,
Ttco yell beaten eggs,
One and one half teaspoons Of salt,
One halt teaspoon Of pepper,
One-hGr teaspoon Of poultry season
ing,
One quarter teaspoon Of thyme,
One tablespoon Of WorccstcrShire
sauce,