A Group of Vegetables Containing a Goodly Quantity of Nitrogen and Starch

Full-grown Dried Peas. Full-grown Dried Beans of all Varieties. Lentils. Chick Peas. Soy Beans. Peanuts

As flesh formers, muscle and tissue-building foods, these seeds far excel meats and cereals. The amount of nitrogen in dried beans is almost double that of mature wheat. The protein in these foods is digested and absorbed at a slower rate than the protein of meats, eggs and milk. Flour made from these vegetables, when thoroughly cooked and served in puree, is a most valuable food for nursing mothers, and with eggs and milk these purees should take the place of meat to a large extent in the diet for children. The vegetables themselves, to be easy of digestion, must be thoroughly cooked. They are rich in fatty matter and protein as compared to other vegetables, which makes the addition of fat pork to beans quite necessary.

Puree Of Dried Peas

Wash thoroughly a half pint of dried peas, and soak them over night in cold water. Next morning drain, cover with cold water, bring to boiling point, throw this water away, cover with a quart of fresh boiling water, add ten grains of bicarbonate of soda and cook gently until the peas are tender, about one and a half hours. Press through a colander, this time using the water in which they were cooked. Return the puree to the kettle, add sufficient milk to make it the proper consistency, and stir in one level tablespoonful of flour mixed with a little cold milk; boil gently thirty minutes, add a palatable seasoning of salt, take from the fire and add four tablespoonfuls of cream or one tablespoonful of butter.

Enough beans may be prepared and cooked one day to last for three or four days in cold weather, or the same length of time in summer if kept in a refrigerator.

In Place Of Meat For Children

Boil the peas as directed in preceding recipe. Press them through a colander, add a half teaspoonful of salt and two tablespoonfuls of cream or one of butter; heap into a baking dish and bake slowly in a moderate oven for about one hour.

Puree Of Dried Beans

Recipes given for peas may always be used for beans, simply substituting navy beans for dried peas. These recipes will also answer for split peas.

Puree Of Lentils

Wash a half pint of lentils through several cold waters, cover with cold water and soak over night. In the morning drain, cover with fresh cold water, bring to a boil and drain again; now add a pint and a half of water, stock or chicken broth. Cook the lentils until they are perfectly tender, press through a sieve, return the puree to the saucepan and add sufficient stock or milk to make the consistency of thin cream. Moisten two teaspoonfuls of cornstarch in a little cold milk, add it to the puree, boil five minutes, add a half teaspoonful of celery salt or a little crushed celery seed; take from the fire and add four tablespoonfuls of cream or one tablespoonful of butter.

This is a most concentrated nitrogenous food; a good meat substitute for children and the aged; and is especially good for nursing mothers.

Quick Lentil Soup

Stir one teaspoonful of lentil powder into a half pint of boiling water, cook slowly thirty minutes, add a little celery salt, taken from the fire and add a tablespoonful or two of cream or a little butter.

This, like the preceding soup, makes an excellent noonday meal for a child.

Bean Souffle

Wash and soak a half pint of beans over night. Next morning bring to a boil, drain, throw the water away, cover with fresh boiling water, add a level saltspoonful of bicarbonate of soda and cook slowly until the beans are very tender. Drain, throw the water away, and press the beans through a colander; add a half teaspoonful of celery salt, a tablespoonful of butter and four tablespoonfuls of hot milk; beat until light. Divide this, and put one-half away to use for another meal. Fold the well-beaten white of one egg into the remaining half, put it in an individual casserole or ramekin dish and bake in a moderate oven twenty minutes.

This dish has meat value.

Young Lima Beans

Cover the beans with boiling water, boil ten minutes and drain. Throw them out on a meat platter and skin them as you would slip an almond out of its skin after it has been scalded; throw the skins away. Put the beans into a saucepan, add sufficient boiling water to cover, and cook slowly until tender, about twenty minutes; drain, add two tablespoonfuls of milk, a teaspoonful of butter and a palatable seasoning of salt.

These may be served to invalids, children and the aged.

Lima Bean Souffle

Cook according to the preceding recipe and press through a fine sieve. Add the well-beaten white of one egg to each half cupful of beans, and bake in a small dish, in a moderate oven, twenty minutes.