Show TO PREPARE AND USE vegetables agricultural department EXPERTS RESULTS OP OF STUDY AND experiment NUTRITIVE VALUE IN SEEDS one of most important food groups man enjoys long soaking of beans and peas necessary food value of peanut prepared by the united states department of agriculture seeds constitute one of the most important food groups that man enjoys besides the cereal grains there are such seeds as aa beans peas and cow peas the oil bearing peanut which is closely related to the bean such oil bearing feeds as the cottonseed rape and 1 sesame all al these seeds however are not always considered as vegetables but the bean lentil and pea are so considered and have been recognized in all lands as possible substitutes for both bread and meat the principal tion to the more general use ot of these particular seed vegetables la is that their flavor does not appeal to all therefore it la Is often wise to remove a portion ot of the taste avei even if this means a loss of substance dy by occasionally changing the water in which the beans are soaking or during the early stages of nf cooking their natural flavor m may ay be toned down A more desirable flavor sometimes may bo be imparted in cooking by the use of mint parsley onion tomato peppers baylett bayleaf bay leat leaf nutmeg or other herbs and spices the spices however must always be added sparingly the importance of long soaking for beans and peas the long soaking of leguminous seeds la is an important factor in ili their cookery it took a long time tor for tho the seed to ripen and dry in the pod on the vine and it loses rather than gains water when kept in the store and house therefore it is understandable that considerable time will bo be required to fill again with water the cells of such ouch a dense substance where there is no danger of fermentation or souring 4 beans etc may be profitably soaked for even forty eight hours pick over wash well add nearly ono one quart of water for one cupful of beans and set in the refrigerator or other cold place the water may bo be changed it if convenient after 12 or 24 hours houri this serves to remove any rank flavor it Is said that in eastern countries lentils are soaked a long time for this purpose after this complete filling of the tissues 1 1 with water the time required for looking cooking will not be much longer than lor for shelled beans beana fresh from the garden true there has been some loss losa of substance but a corresponding gaan ga tn in palatability soft water Is preferable to bard both for soaking and cooking cocking such beans as the navy bean and lima bean contain relatively little tat fat they do not grow rancid so eo easily as some grain products but the old er they are the harder it la Is to make them palatable and soft and the longer must be the processes of soaking and cooking since the proper preparations of legumes la Is a long process it Is well to cook enough to serve in two or more fashions thus the baked beans often are re heated or served cold and the remainder used in soup so too the dry limas or red kidney or any variety may appear first as plain buttered beans a further portion prepared at the same time may be used for salad or croquettes croquet tes I 1 and tho the leftovers left overs to be utilized as a soup laft lad over red kidney beans when cooked like a meat lost loaf with cheese crumbs and such seasoning as aa la Is desired make a very palatable meat substitute cowpeas Cow peas a valuable legume ietter better known in the southern than the northern states may be cooked in the same ways as aa the navy lean bean i lentils are not as generally used in this country as they deserve to be they may be found foreign sections of large cities and in the larger groceries their price Is about the same as that of dry beans and peas they may be served like peas or with a seasoning of tried fried onions they make a satisfactory soup souk or puree the vre of fresho fresh young peas beans and cowpeas Is extensive the seeds being sometimes served alone and often in the case of beans and cow peas with the succulent pod containing them the pods of peas are ordinarily discarded b but ut sometimes they aro are cooked tor for a while and then the water in which they were A ore boiled Is used tor for cooking the pens pelts themselves there ore are also edible beans string or snap beans if young and tender may le be 1 it old and well grown gro wn thy thay need longer cooking if overgrown they will be improved by parboiling par boiling tor for a lew few minutes in ili water to which soda coda has haa been added about one fourth level toa spoonful of sods soda for two quarts of bater ft ater should then be drained nid cooked in fresh water to be at their best in flavor as well as aa color string beans should be cooked only loul long enough to make them tender they aro are most d delacato dell cato it if cooked in halted water drained A combination if tiring string and shell beans la Is a pleasing PI easing change from either atone alonis siring beans bean it has been claimed are lesa lean filkel likely to cause digestive disturbance it cooked uncovered unco vereil tho the largo large green pods poda ef ct the red or cranberry beans remain tender until the feeds are nearly full grown rank mak ing them among the best beat types 0 of string beans in 16 tile the southern states cowpeas or held field peas have been grown for many years as food for man and animals and also to increase soll eoll fertility these have a distinctive pleasant flavor are used green and dry and are ara cooked like other peas or beans As A stated above the young pods are ex cellena as aa snap beans the tender cowpea pods can be cooked like string beans the peas shelled and cooked like green peas or green beans while the dry peas may be used in various ways for making soups croquettes croquet tes fritters and an d other dishes food value of the peanut the peanut which Is a bean or seed but not a nut Is gener generally ally eaten as a sort of con confection faction all over the united states its true food value however is not properly asprec appreciated I 1 peanuts when made into peanut butter are available for use in sandwiches salad dressings and soup they contain a large amount of both protein nitrogenous material and tat fat and are nutritious peanut butter of superior quality may be made easily as it is wanted and at little cost the manner of making it is simple the roasted nuts need only to be shelled and put through a meat chopper which will grind them very fine grains sometimes served as vege vega tables the seeds of our common carcam although genei generally ally not classed as et ables are very often used as such as for instance boiled rid macaroni hominy fried mush and oatmeal fritters cereals do not possess very dastine uve ve flavors so it is a common practice when using them in this way to season the dishes highly with cheese with tomato green popper pepper onion etc or else to ccok the dishes in ways which will give flavor as for instance by browning in fat rice like cooked with tomatoes macaroni with cheese and noodles seasoned with tried onions are fati nillar examples ot of well seasoned cereal dishes mado made tasty by the tha use of seasoning reasoning while rice croquettes croquet tes mock oysters made of oatmeal fried mush and farina fritters are examples of food made savory by browning in a pan in deep fat corn serves in more forms as a vegetable food than perhaps any other grain the mexican uses the corn husk to wrap the combination of corn meat and seasoning known as ta males like cracked corn or hominy tho the hulled corn or lye hominy Is used not only as a breakfast cereal but also as t rt vegetable but khz sweet or green corn Is most used as a vegetable and Is one ol of those most highly esteemed in amer ears are or and served on the cobs or the raw 0 or r boiled corn Is cut from the cob and stewed or fried or may be cooked in many ways in combination with beans tomatoes potatoes fritters etc or served in soups or salads in corn puddings or la in many other ways corn cut from the cob Is sometimes used lit in making pickles or relishes efm TA very young cobs are also pickled ff hole |