The Legume family consists of peas, beans, lentils, and like foods. The peanut may be classed with this family also, although it is commonly classed with nuts. The peanut resembles nuts on account of its richness in fats, but in other respects resembles the legume. Legumes are very rich in nutritive elements, and are well adapted to take the place of meat. They are indeed much richer in muscle-making material, having more than three times the amount of albumen contained in meat, but the best of it all is they do not contain any poison or decaying tissue as does the meat. Legumes require prolonged cooking; three or four hours is not too long. The long cooking brings out their richness and flavor, and makes them palatable without any seasonings with the exception of a little salt.