Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-06
BY MRS. NJ. A. WILSON
CopvtDht. 1921. bv Ers. ". 4. was
Al rights reserved.

Al rights reserved.
MOTHER NATURE taught her
AVA daughter Eve that as the harvest
season rolled around she would have
to conserve the fruits of the soil
for~good supply during the long, cold
wintry days that soon followed.
Ye olde housewife grew in her garden
the succulent greens ant. after giving
the family n surfeit Of these appctizing
foods. dried the balance and stored them
for winter use.
In attempting 70 hunt up the history
of the pea and bean. ] find that records
show that they have been cultivated as
articles of food wherever man. either
civilized or wild. has inhabited the
earth. Columbus and his followers as
we'll as those who came after him
leave records that they found the
native Indians cultivating peas. beans
and corn and curing them for winter
consumption by drying in the sun.
Food analysis shows MS that the
protein content of the legumes il suf
fcient to maintain life without IN" nd
dition of meat. and if cooked in q care
ful and attractive manner. will provide
q welcome addition TO our menu.
Baked Dried Lima Beans
Wash one pound of dried lima beans
and soak them over night in warm
water. In the moEning pace in the
colander under cold running water.
Look over the beans carefully and then
place in a large saucepan. Cover with
cold water and heat slowly to the boil
ing point. Boil for five minutes and
then turn the beans into coIander
under running water and then return
to the kettle. Cover with boiling water
and boil for twenty minutes. Drain
Place in an earthen baking dish or bean
pot and add:
Ore.haH cup of salad oil,
Too onions, minced ine.
Tiny bit Of garlic.
One aud one half cups ot .tcrced
Tomatoes. rubbed through stcrc,
One teaspoon of salt
One halt teaspoon Of pepper,
Mix the beans and then place two
level tablespoons of sugar in spider
and brown a deep mahogany brown,
then add
Tro cups Of cold wdter.
One hall teaspoon of mustard
One quarter teaspoon Of poultry
seasoning.
Bring TO a boil and then pour over
the beans and then bake in slow oven
for three hours.
Lima Bean Croquettes
Drain the cooked lima beans and
mash, and then rub through n sieve.
Add to one and one half cups Of the dry
bean pulp
Tablespoon Of grated onion.
One finely minced green pepper,
One halt cup of bread crumbs,
Salt and pepper TO taste.
Mold into shape and then roll in
-four and dip in beaten egg and milk
roll in fine bread crumbs and fry until
golden brown in smoking hot fat
Pea Custard
Soak one half pound of dried peas in
water over night and then place in a
Saucepan and cover with boiling water
Cook until the peas are very soft
Drain. Save the water in which they
were cooked. Rub the peas through a
sieve and measure the pulp. Place in
mixing bowl
One aud one halt cups nj pulp,
B One tablespoon Of grated onion,
One teaspoon OF salt.
Onc-hat teaspoon of uhite pepper,
Three yOlks Of eggs,
One cup Of milk.
Heat hard to mix thoroughly and
then turn into we'll -buttPred "ustnrd
cups aid aet tho cups in a pan of warm
water. Isakc in moderate oven for
forty minutes. When ready tn serve,
let stand for few minutes after re
moving from the oven and then loosen
tho edge with knife Turn on slice
4 of toast and serve with hollandaisc
Eaute,
Navy Bean Loaf
Wash ono-half pound Of nayJ beans
: and then soak over night. In the morn
ing cook as for pea custard and then
drain. Now mash the beans to a fine
pulp snd add
One cup Of finely chopped nuts,
One-huH cup of finely chopped
swsoHs.
Too green peppers, chopped fine,
One teaspoon Of salt,
Oae-hat teaspoon OF pepper,
One'hdt Teaspoon Of poultry sea
soain0,
One quarter teaspoon of thyme,
Oae and One-hdH cups Of bread
crumbs,
Ttoo reH- beaten eggs,
One-h halt cup Of salad oil or bacon or
ham drippings.
Work 10 smooth mass and then rub
loaf shaped pan literally with short