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6 
 
 THBEE JS/SEALS-ADAf SERIES 
 
 LEGUMES 
 
 PEA5BEAN5LENTIIS 
 
 FOR 
 
 BREAKFAST. 
 DINNER, SUPPER 
 
 BES5IE R. MURPHY 
 
THREE'MEALS'A-DAY SERIES 
 
 ' JJL 
 
 / 3 / / 
 
 LEGUMES 
 
 DRIED BEANS, PEAS, LENTILS 
 
 FOR 
 
 BREAKFAST. DINNER, SUPPER 
 
 Compiled and Edited By 
 BESSIE R. MURPHY 
 
 Southern Food Expert and Lecturer 
 
 RAND McNALLY AND COMPANY 
 CHICAGO NEW YORK 
 
Copyright, jq20, by 
 Rand McNally & Company 
 
 
 APR 28 1920 
 ©GU 5 667 5 6 
 
 A-20 
 
Dedicated to 
 
 SOMEBODY SOMEWHERE 
 
 To be used by 
 
 EVERYBODY EVERYWHERE 
 
Cookery .... means the econ- 
 omy of your great-grandmothers^ and 
 the science of modern chemists; it 
 means much tasting and no wasting; 
 it means English thoroughness, and 
 French art, and Arabian hospitality; 
 and it means, in fine, that you are 
 to he perfectly and always *^ ladies'' 
 — loaf-givers. 
 
 RUSEIN 
 
THE INTRODUCTION 
 
 This little series of books is a collection of tested and 
 economical recipes for everyday foods that are obtainable 
 everywhere and suitable for any of the three meals of the 
 day. These recipes are written in plain, everyday terms. 
 They are not all original — the authors of many of them 
 are unknown. They form just a little series of everyday 
 books for everybody from everywhere. 
 
 The World War gave every homemaker an opportunity 
 to realize the difference between use and abuse of foods. 
 For years we have wasted much of the bountiful supply of 
 food produced by our country. Let us then not go back- 
 ward, but let us go forward, bending every energy to make 
 lasting the benefit in health and economy gained from a 
 diet that not only eliminates extravagance and waste in 
 buying and serving, but also affords greater variety. 
 
 The recipes in this series call for flour, sugar, and butter. 
 To conserve these three foods just as long as our country 
 and the peoples of Europe need them is the loyal and 
 patriotic duty of — not the other fellow — but you. 
 
 Measurements 
 All measurements should be accurate to insure success. 
 A standard measuring cup is equal to ]/2 pint. 
 All measures are leveled. 
 For }4 spoon divide with knife lengthwise. 
 For J4 spoon divide with knife crosswise. 
 For J4 spoon divide with knife crosswise. 
 

 VI THE INTRODUCTION 
 
 Substitutes 
 The same substitutes are not obtainable in every state, 
 and for this reason the following tables are given. You may 
 use the ones to be obtained in your community. 
 
 FLOUR 
 
 For I cup of wheat flour, substitute : 
 i^ cups barley 
 yi cup buckwheat 
 I *' corn flour 
 I ** " meal 
 I *' " starch 
 I " peanut flour 
 potato flour 
 rice flour 
 1 35^ cups rolled oats 
 yi cup soy-bean flour 
 \yi cups sweet-potato flour 
 
 SUGAR 
 
 For I cup of sugar, use : 
 
 i>^ cups corn sirup 
 \% " honey 
 \yi, " maple sirup 
 i^ " molasses 
 
 BUTTER 
 
 In place of one cup of butter, use: 
 I cup oleomargarine 
 % cup chicken fat 
 yi cup clarified drippings 
 1/i cup solid vegetable fat, such as Crisco 
 3/^ cup cottonseed oil 
 ^ cup peanut oil 
 ^ cup com oil 
 
LEGUMES: DRIED BEANS, 
 PEAS, AND LENTILS 
 
 GENERAL STATEMENT 
 
 Origin. Many nations either from choice or from 
 necessity eat little or no meat, yet some protein food is 
 found in their diet. That food is *'poor man's beef" — 
 peas and beans. Beans were used by the ancient Greeks 
 and Romans not only as a food, but as a ballot in voting, 
 choice of a candidate being made by dropping a bean in 
 a helmet. France and England honored this ancient food 
 by a feast on Twelfth Night, when a bean was placed in 
 a cake, the lucky one cutting the slice containing the bean 
 being crowned **Bean King." Among the Hindoos this 
 energy-giving food is fed to those going on a long journey, 
 and the ancient Arabs preparing for difficult trips fed their 
 horses a diet of beans. 
 
 Every nation and coimtry has some variety of the bean: 
 The Mongol eats his rice, but for his protein has the soy 
 bean; the Mexican, whose meat supply is scant, uses the 
 frijole bean; the Spaniard has his lentils, while India has 
 a proverb, **Rice is good, but lentils are my life." South 
 America claims the lima bean as a native, and Scotland 
 the bone bean. The United States has one hundred and 
 fifty varieties of beans being cultivated. The famous 
 Boston baked beans are known everywhere. In fact, for 
 all ages among all nations the pea and bean have held 
 an important place as food for mankind. 
 
2 THREE-MEALS-A-DAY SERIES 
 
 Common varieties of beans. The kidney bean is terra 
 cotta in color, changing to brown when cooked. It is 
 about ^ inch long. 
 
 The lima bean has an ivory-greenish hue and is flat 
 and broad. 
 
 The frijole bean is reddish brown in color and is small 
 and flat. 
 
 The cowpea or field pea has many varieties — red, 
 black, round, lady, black-eye, whippoorwill. 
 
 The cranberry bean is pinkish cream in color, changing 
 in cooking to brown; it is of medium size and plump. 
 
 The pinto bean is similar in appearance to the cran- 
 berry bean, but is lighter in color. 
 
 Lentils are greenish brown in color and shaped like flat 
 disks; they are about J4 inch in diameter. 
 
 Navy beans are white and of very small size. 
 
 The soy bean varies in color from yellowish and whitish 
 to brown, green, and black; its shape varies from spherical 
 to elliptical. 
 
 How to buy beans. Most colored beans have a richer 
 flavor than the white varieties. The best beans are of a 
 uniform size. A well-dried bean is smooth and shiny. 
 In buying beans see that they are clean, and free from 
 weevils, stones, and grit. 
 
 Food value of peas and beans. Considering the low cost 
 and the quantity of protein furnished by beans, there is 
 no vegetable that can compare with them in food value. 
 They are rich in carbohydrates, supply tissue food, and 
 furnish heat and energy to the body. They contain so 
 much protein that they rank in value with meat, eggs, and 
 cheese, and for this reason they should be used more as a 
 meat substitute. 
 
LEGUMES: DRIED BEANS, PEAS, AND LENTILS 3 
 
 Digestibility of beans. A dish of beans is considered a 
 "hearty meal," and many complain that beans are diffi- 
 cult to digest. This is frequently due to the fact they are 
 not properly prepared and cooked. 
 
 Cooking of beans. All dried beans require long slow cook- 
 ing on account of the thick wall of cellulose that surrounds 
 the starch and protein. Carefully look over the beans, 
 rejecting all imperfect ones. Wash them clean and soak 
 them over night in four times as much water as bulk of 
 beans; add i teaspoon of soda to every quart of water. 
 Then bring beans to the boiling point in the same water, 
 let them boil about lo minutes, then pour off the water and 
 add fresh water, adding i teaspoon salt to every quart of 
 water. Finish cooking slowly with the cover partially off 
 until the beans have reached the required tenderness. 
 
 For baked and stewed beans the cooking must stop when 
 the skins begin to crack. For soups they should be cooked 
 until very soft. For serving with a sauce they must not 
 be broken or mushy, but cooked until perfectly tender. 
 
 Beans are more easily digested by many people if the 
 skins are removed in the following way: Parboil beans 
 until the skins crack, then put them into a colander, pour 
 cold water over them, and rub them between the hands 
 to loosen the skins. Then return beans to kettle to cook. 
 
 Soy beans require about 4 hours to cook, lima beans 
 about i}4 hours, black-eyed peas and all spotted beans 
 about 3 hours, and white beans 3>^ hours. On account 
 of the long slow cooking the fireless cooker is invaluable 
 in the cooking of beans. 
 
 Cooking of peas and lentils. The same method is employed 
 in boiling peas and lentils as that used for dried beans. 
 
DRIED BEANS, PEAS, AND LENTILS FOR BREAKFAST 
 
 Baked Beans 
 Any kind of beans may be baked in the following manner : 
 Soak the beans over night. Cook them until the skins 
 begin to break, then drain off the water. Put a layer of 
 beans in a deep earthen or glass baking dish ; in the center, 
 place a piece of salt pork, using yi. pound for every quart 
 of beans. Fill the dish with beans, add seasoning (i tea- 
 spoon salt and yi teaspoon pepper to every quart), and 
 enough water to cover the beans. Bake the beans in a 
 moderate oven 8 or lo hours. Add a little boiling water 
 from time to time, but never let water be above the top of 
 the beans. Do not cover while baking. 
 
 Boston Baked Beans 
 
 2 cups beans y^ pound salt pork 
 
 I teaspoon salt 2 tablespoons molasses 
 
 I cup boiling water 
 
 Soak and cook beans as directed on page 3. In the 
 morning drain off the water, add fresh water, and cook 
 slowly until beans are tender. Drain them. Scald the 
 pork, scrape, and gash the rind in several places. Put 
 beans in baking dish, add the pork, leaving the rind exposed. 
 Mix molasses, salt, and boiling water and pour mixture 
 over the beans; then add enough boiling water to cover. 
 Cover dish and bake slowly about 7 hours. Add boiling 
 water from time to time. Remove cover at last so as to 
 brown mixture. 
 
LEGUMES: DRIED BEANS, PEAS, AND LENTILS 5 
 
 Baked Beans with Rice 
 
 4 cups navy beans yi pound salt pork 
 
 I teaspoon salt i cup rice (cooked) 
 
 Soak beans over night. In the morning put them into 
 a saucepan and cook them with the pork slowly until they 
 are tender. Remove pork, drain the beans, turn them 
 into baking dish, and add the rice. Cook 30 minutes 
 without stirring, so that the rice will remain on top. (Cover 
 to prevent rice from burning.) 
 
DRIED BEANS, PEAS, AND LENTILS FOR DINNER 
 
 Bean Soup 
 
 1 cup dried beans i tablespoon fat 
 
 2 quarts water Salt and pepper 
 
 1 tablespoon flour to taste 
 
 Let beans soak over night. Drain off water and put 
 beans in a saucepan, with 2 quarts of water, and let them 
 simmer for several hours until the beans are tender, adding 
 more water if necessary. When beans are perfectly soft, 
 press them through a sieve, adding enough water or stock 
 to make soup the consistency of cream. Add the flour 
 and the fat rubbed together until smooth and boil. 
 
 Baked-Bean Soup 
 
 3 cups cold baked beans i^ cups canned to- 
 3 pints water mato pulp 
 
 2 slices onion 2 tablespoons fat 
 2 tablespoons flour Salt and pepper 
 
 Put water, beans, and onion into saucepan, bring them 
 to the boiling point, and let them simmer 30 minutes. 
 Remove them from the fire and rub them through a sieve. 
 Add tomato, salt, and pepper to taste, and mix well with 
 the flour and fat rubbed well together. Cook all together. 
 
 Cream-of-Lentil Soup 
 
 2 cups mashed cooked 2 tablespoons flour 
 
 lentils 2 tablespoons butter 
 
 8 cups water 2 cups milk 
 
 3 tablespoons chopped onion 
 
 Cook the onions 10 minutes. Add them to the lentils 
 
 6 
 
LEGUMES: DRIED BEANS, PEAS, AND LENTILS 7 
 
 and run mixture through a sieve. Melt the butter, add 
 flour and milk, and cook 5 minutes. Combine the two 
 mixtures, season to taste, and serve. 
 
 Split-Pea Soup 
 
 1 cup peas (soaked over i chopped onion 
 night) I teaspoon butter 
 
 2]4. quarts water 2 tablespoons flour 
 
 y^ pound salt pork i teaspoon salt 
 
 2 cups milk yi teaspoon pepper 
 
 To the well-drained peas add the water, the pork, and 
 the chopped onion, simmering mixture slowly until peas 
 are soft. Press through a sieve and add the flour mixed 
 with a little cold water, butter, salt, pepper, and the hot 
 milk. Put soup over the fire and let it come to the boiling 
 point. Serve at once. 
 
 Soy-Bean Soup 
 
 I cup cooked soy beans i stalk celery 
 
 4 cups cold water i teaspoon salt 
 
 y2 onion ^ teaspoon pepper 
 
 I tablespoon fat 
 
 Cook the onion in the fat, add beans, water, and season- 
 ing. Cook slowly I hour. Serve at once. 
 
 CowPEA Soup 
 
 1 quart boiled peas 3 onions (chopped fine) 
 
 2 ounces bacon 4 quarts hot water 
 
 (chopped fine) Salt and pepper 
 
 Put into a saucepan the bacon, onions, salt, pepper, and 
 water and boil 25 minutes. Rub the cooked peas through 
 a sieve, add the above mixture, and boil i hour. Serve hot. 
 
8 THREE-MEALS-A-DAY SERIES 
 
 Cream-of-Lima-Bean Soup 
 
 1 cup dried lima beans i cup milk 
 
 4 carrots 3 tablespoons fat 
 
 2 onions 2 tablespoons flour 
 
 3 pints water i teaspoon salt 
 
 yi teaspoon pepper 
 
 Soak the beans over night. Drain them and cook them 
 in water until they are soft. Rub them through a sieve. 
 Cut the carrots and onions into small cubes, add half the 
 butter, and cook 5 minutes. Stir flour and salt into the 
 boiling soup, ad(J milk, strain, and reheat. Put in remain- 
 ing butter and serve soup hot. 
 
 Baked Peas 
 
 Wash peas. Put them into a saucepan with a piece of 
 bacon and cover with cold water. Boil until peas are 
 tender. Pour them into a baking dish with a little butter, 
 salt, and pepper. Leave the piece of bacon and half bury 
 it in the middle of the dish. Cook slowly until peas are 
 a delicate brown. 
 
 Baked Cowpeas and Cheese 
 
 2 cups cooked peas ij^ tablespoons butter 
 
 y2 cup grated cheese i tablespoon onion 
 
 I teaspoon salt i teaspoon salt 
 
 I tablespoon chopped sweet green pepper 
 
 Press the peas through a sieve and mix them with the 
 cheese. Cook the onion and pepper in the butter, but 
 do not brown them; add mixture to peas and cheese. 
 Form into a roll and bake in a moderate over until brown. 
 Baste occasionally with butter and water. 
 
LEGUMES: DRIED BEANS, PEAS, AND LENTILS 9 
 
 Baked Pinto Beans 
 
 I pound pinto beans 2 teaspoons salt 
 
 yi pound pork Pepper 
 
 I sliced onion 2 tablespoons molasses 
 
 Wash, soak, and cook beans as directed on page 3. 
 When they are done, drain and turn them into a baking 
 dish on top of the sliced onion. Cut rind of pork and 
 place it on top of beans, rind up. Mix the seasoning in a 
 quart of boiling water and pour enough into dish to reach 
 the top of the beans, keeping the remainder to add as 
 needed. Bake in a slow oven 6 hours. 
 
 Baked Lentils 
 
 I quart lentils J^ teaspoon pepper 
 
 I quart water y^ pound salt pork 
 
 I teaspoon salt i small onion 
 
 Wash and soak lentils over night. Drain them in the 
 morning and put them into a saucepan with 2 quarts of 
 cold water and heat slowly. As the water boils, the lentils 
 will rise to the top. Remove them and place them in a 
 deep baking dish with pork and onion in the center. Mix 
 the seasoning with the boiling water and add to the dish. 
 Cook slowly in moderate oven 4 hours, adding a little water 
 from time to time. 
 
 Lentils and Rice 
 
 I cup lentils i onion 
 
 1 cup rice Salt 
 
 2 tablespoons butter Pepper 
 
 Wash the lentils and soak them over night. Drain and 
 cook them in i pint water for i hour. When done the 
 lentils should be a dry mass. Wash and boil the rice. Put 
 
lO THREE-MEALS-A-DAY SERIES 
 
 2 tablespoons butter into a frying pan. When it is melted, 
 add the sliced onion, then the lentils and rice, and stir over 
 the fire 1 5 minutes. Season to taste. 
 
 Bean Polenta 
 
 1 pint white beans i tablespoon butter 
 lyi tablespoons molasses i tablespoon vinegar 
 ]4. teaspoon mustard Salt and pepper 
 
 Wash the beans and soak them over night. In the 
 morning drain off this water, cover beans with fresh water, 
 and boil slowly i hour. Drain again, cover with i quart 
 freshly boiled water, and boil slowly another hour. When 
 beans are done, press them through a sieve, return them to 
 the kettle, add the butter, molasses, mustard, salt, pepper, 
 and vinegar, stir, and boil 10 minutes. 
 
 Bean Tomato Stew 
 1% cups cooked white 2 tablespoons butter 
 
 beans i teaspoon salt 
 
 2 cups tomato juice yi teaspoon paprika 
 1/2 sliced onion (stewed Speck soda 
 
 until tender in tomato 
 
 juice) 
 Strain tomato and onion mixture. Add the beans, season- 
 ing, and butter. Cook until stew is thick enough to serve 
 on plate. 
 
 Lentil Casserole 
 2 cups cooked lentils 4 tablespoons butter 
 
 1 teaspoon salt i onion 
 
 2 cups tomatoes i cup bread crumbs 
 
 Cook lentils as directed on page 3. Brown chopped 
 onion in fat. Place lentils, tomatoes, and onion in layers 
 
LEGUMES: DRIED BEANS, PEAS, AND LENTILS n 
 
 in a well-greased baking dish; cover them with bread 
 crumbs and the melted butter. Bake in a moderate oven 
 until mixture is brown. 
 
 English Peas in Ramekins 
 
 1 cup pea pulp Few drops onion juice 
 3 eggs White sauce 
 
 Soak the dried peas over night, cook them in the morn- 
 ing until they are tender, adding y^ teaspoon salt to i cup 
 peas. When peas are tender, press them through a sieve. 
 Combine them with the white sauce, beaten ^^g, and sea- 
 soning. Put mixture into well-greased ramekins and bake 
 slowly 40 minutes. 
 
 White Sauce 
 yi cup milk I teaspoon cornstarch 
 
 2 tablespoons butter yi teaspoon salt 
 
 Pepper 
 
 Melt the butter, stir in cornstarch or flour, add the milk, 
 and stir until mixture is thick and smooth. Then add the 
 seasoning. 
 
 Savory Beans 
 
 yi pound lima beans i onion 
 
 I cup milk I bay leaf 
 
 ^2 cup canned tomatoes i teaspoon allspice 
 
 I tablespoon butter 2^ teaspoons salt 
 
 yi teaspoon pepper 
 
 Wash and soak the beans over night. In the morning 
 cook them until they are tender, and drain. Add the milk, 
 the tomatoes, fat, onion chopped fine, allspice, salt, and 
 pepper. Pour mixture into a well-greased baking dish and 
 bake i hour in a moderate oven. 
 
12 THREE-MEALS-A-DAY SERIES 
 
 Kidney Beans with Brown Sauce 
 
 1 pint kidney beans i teaspoon butter 
 
 I cup brown sauce 
 
 Soak and cook beans as directed on page 3. Drain 
 them and put them into a saucepan with the butter for a 
 few minutes. Add i cup brown sauce and cook slowly 
 5 minutes. 
 
 BROWN SAUCE 
 
 Put into saucepan i tablespoon butter and brown until 
 it is dark, but not burned. To this add i tablespoon flour 
 and brown again. Add slowly i cup stock or hot water 
 and stir until mixture is smooth and thick. Season with 
 salt and pepper and cook 5 minutes. 
 
 Lima-Bean Loaf 
 
 2 cups lima beans 4 tablespoons peanut 
 
 1 cup bread crumbs butter 
 
 2 tablespoons grated % teaspoon pepper 
 onion i cup stock 
 
 I tablespoon bacon fat 
 
 Wash, soak, and cook the beans as directed on page 3. 
 Drain and chop beans coarse. Add crumbs mixed with 
 seasoning and butter, then add liquid and fat. Pour 
 mixture into a well-greased baking pan and bake in a 
 moderate oven 35 minutes. 
 
 Tomato Bean Loaf 
 
 ^ I cup cooked beans i cup milk 
 
 iy2 cup bread crumbs i cup cooked tomatoes 
 
 Pepper and salt 
 
 Mash the beans fine and add the bread crumbs, the milk, 
 and tomatoes, and season to taste. Pour mixture into a 
 
LEGUMES: DRIED BEANS, PEAS, AND LENTILS 13 
 
 well-greased baking dish and cook in a moderate oven i 
 hour. Serve cold in slices. 
 
 Soy-Bean Loaf 
 
 2 cups soy beans i egg 
 
 K cup cut salt pork i tablespoon chopped 
 
 1 chopped onion parsley 
 
 3 tablespoons fat 2 tablespoons chopped 
 2]/i cups bread crumbs green pepper 
 
 I teaspoon salt 
 Wash beans and soak them over night. In the morning 
 drain and cover them with cold water to which add the 
 pork cut in cubes. Cook until beans are soft and then 
 drain them. Brown the bread crumbs in the fat, add the 
 parsley, pepper, salt, well-beaten eggs, and soy beans. Mix 
 well and make into a loaf, put into well-greased pan, and 
 bake in a moderate oven i>^ hours. Turn out on platter 
 and if desired serve with tomato sauce. 
 
 TOMATO SAUCE 
 
 Cook slowly for 10 minutes >^ can tomatoes, i chopped 
 onion, yi teaspoon salt, i clove. Remove mixture from 
 fire and press it through a sieve. Cook together i table- 
 spoon each of flour and butter i minute, add tomato mix- 
 ture, stir until smooth, and cook slowly 5 minutes. 
 
 Boston Roast 
 
 2 cups kidney beans 3 teaspoons salt 
 
 1 cup bread crumbs j^ cup water 
 
 2 cups grated cheese i tablespoon chopped 
 
 onion 
 Wash, soak, and cook beans as directed on page 3. In 
 the morning mash the beans, add the cheese, onion, crumbs, 
 
14 THREE-MEALS-A-DAY SERIES 
 
 salt, and the water. Form into a loaf. Bake in a moderate 
 oven 40 minutes. 
 
 Pea Timbales 
 
 I cup pea pulp I cup milk 
 
 3 eggs X teaspoon pepper 
 
 Onion juice 
 
 To the pea pulp add the eggs, milk, and seasoning. Mix 
 and pour into greased molds. Set molds in a shallov/ pan 
 of hot water and bake in a medium oven until mixture is 
 set. Turn out on a platter and pour over the timbales 2 
 cups white sauce. 
 
 For white sauce, see page 11. 
 
 Hopping John with Tomato Sauce 
 
 I quart cowpeas 3 tablespoons butter 
 
 I pint rice 2 teaspoons salt 
 
 Soak cowpeas over night in enough water to cover. In the 
 morning cook until peas are tender. Cook the rice in 3 
 pints water. Add the rice to the cowpeas, season with 
 salt and butter. Serve with tomato sauce. For tomato 
 sauce, see page 13. 
 
 Pinto-Bean Loaf 
 
 I pint cold boiled pinto i cup cooked rice 
 
 beans 3 tablespoons tomato 
 
 I well-beaten egg catsup 
 
 I tablespoon minced onion 2 teaspoons salt 
 yi teaspoon pepper 
 
 Mix ingredients in the order given, shape into a loaf, 
 place two slices of bacon on top, and bake in moderate 
 
LEGUMES: DRIED BEANS, PEAS, AND LENTILS iS 
 
 oven 30 minutes. The loaf may be served with tomato 
 sauce if desired. For tomato sauce, see page 13. 
 
 Baked Pinto Beans and Tomatoes 
 
 I pound pinto beans i teaspoon mustard 
 
 yi onion 2 teaspoons salt 
 
 y^ pound salt pork % teaspoon pepper 
 
 1 pint canned tomatoes i cup hot water 
 
 Wash and soak beans over night. Drain and cook them 
 in fresh water to which has been added ^ teaspoon soda. 
 Boil about 10 minutes. Place in baking dish onion and 
 part of pork, add a layer of beans, repeat layers, leaving 
 small piece of pork for top. Mix seasoning, hot water, and 
 tomatoes and pour them over the beans. Bake slowly in 
 moderate oven 6 hours. Add more water if necessary. 
 
 Mock Turkey or Savory Roast 
 
 2 cups legume puree 2 teaspoons sage 
 
 2 eggs I cup strained tomato 
 
 ^T. cup toasted bread 2 cups nut meal or finely 
 
 crumbs chopped nuts 
 
 y2 cup browned flour % cup cream 
 
 2 teaspoons celery salt 2 tablespoons grated onion 
 
 I teaspoon salt 
 
 Cook the legumes (lentils, peas, or beans) until they are 
 dry and tender. Make a puree by mashing them through 
 a colander. To the slightly beaten ^gg add the puree and 
 the other ingredients in the order given. Bake either in 
 the form of a turkey or as a loaf in a hot oven 20 to 30 
 minutes, until well browned. Serve with a brown sauce or 
 a cream sauce. 
 
1 6 THREE-MEALS-A-DAY SERIES 
 
 Kidney Beans and Macaroni 
 
 1 cup macaroni 2 quarts water 
 
 2 tablespoons flour ^ cup milk 
 
 2 tablespoons butter % cup strained tomato 
 2 teaspoons salt i pint cooked kidney beans 
 
 Cook the macaroni in boiling salted water from 20 
 minutes to i hour, or until it is soft enough to crush between 
 the fingers. Drain, and pour a cupful of cold water through 
 it. Make a cream sauce of the butter and flour and the 
 milk, which should be heated first. Cook sauce 5 minutes, 
 then add the strained tomato. Add to this sauce the 
 thoroughly drained mxacaroni and the kidney beans. Salt 
 to taste. Heat the mixture, then turn it into a vegetable 
 dish and serve. The beans mash easily; hence stir the 
 mixture gently. 
 
DRIED BEANS, PEAS, AND LENTILS FOR SUPPER 
 
 Bean and Potato Puff 
 
 iy2 cups bean pulp }4 cup bread crumbs 
 
 I cup mashed potatoes i beaten egg 
 
 Mix all the ingredients, season with a little onion juice, 
 salt, and pepper. Drop by spoonfuls on a well-greased pan. 
 Bake in moderate oven until puffy and brown. Serve hot. 
 
 Creamed Peas 
 I pint peas i teaspoon salt 
 
 y2 pint cream Pepper 
 
 Butter 
 
 Soak the peas in cold water over night. Free them 
 from the skins by rubbing them between the hands. Con- 
 tinue washing them in cold water until all of the skins are 
 removed. Put them into saucepan to cook with enough 
 water to cover them; boil slowly until they are thoroughly 
 done. Press peas through a colander; season with salt 
 and pepper, add cream and a small piece of butter. Whip 
 mixture the same as mashed potatoes and serve hot. 
 
 Pea Souffle 
 
 I cup pea pulp 3 eggs 
 
 }4, cup bread crumbs 
 
 SAUCE 
 
 ^2 cup milk or meat stock j4 teaspoon salt 
 
 yi teaspoon pepper 
 
 ]\Iake sauce of ingredients indicated. Add crumbs, pea 
 pulp, and beaten yolks. Fold in the egg whites. Bake 
 until soufHe is firm (about 35 minutes) in a moderate oven. 
 
 17 
 
i8 THREE-MEALS-A-DAY SERIES 
 
 Bean Souffle 
 
 I pint bean pulp ]/^ teaspoon celery salt 
 
 4 eggs % teaspoon onion salt 
 
 1 tablespoon lemon juice i teaspoon salt 
 
 Press stewed or baked beans through a colander, and 
 add the lemon juice and seasonings to the pulp. Beat the 
 yolks of eggs very light and add them to the bean pulp. 
 Then fold in the stiffly beaten whites of eggs. Turn the 
 mixture into a greased baking dish, set the dish in a pan 
 of hot water, and bake in oven 25 to 30 minutes. Serve 
 at once. 
 
 Soy-Bean Souffle 
 
 2 cups soy-bean pulp i teaspoon onion juice 
 
 2 eggs 2 tablespoons parsley 
 
 Separate the eggs and beat well, add the onion juice, 
 soy-bean pulp, and parsley, and fold in the stiffly beaten 
 whites of the eggs. Pour mixture into a baking pan and 
 bake slowly 20 minutes. 
 
 Mock Sausage 
 
 ]/2 cup lima beans i ^gg 
 
 y^ cup bread crumbs Pepper and salt 
 
 3 tablespoons butter ^ teaspoon sage 
 
 Wash, soak over night, and cook beans until they are 
 tender. Put through a colander and add other ingredients. 
 Shape like sausages, roll in crumbs, eggy and crumbs again. 
 Fry in fat until brown. 
 
 Bean Croquettes 
 
 I pint white beans i tablespoon vinegar 
 
 I tablespoon molasses i tablespoon butter 
 
 Salt and pepper 
 
LEGUMES: DRIED BEANS, PEAS, AND LENTILS 19 
 
 Wash, soak, and cook beans as directed on page 3. 
 When they are done, drain and press them through a col- 
 ander, add the other ingredients, mix well, and let them 
 cool. Form into croquettes or small balls, dip them in 
 egg and then in bread crumbs, and fry in hot fat. 
 
 Lentil Croquettes with Rice 
 
 I cup cooked lentils ]/2 cup milk 
 
 I cup cooked rice i beaten egg 
 
 Salt 
 
 Put lentils through a sieve. Mix them with the rice, 
 milk, egg, and salt. Shape into croquettes, roll them in 
 egg and then in bread crumbs, spread a little milk on top, 
 and put them in oven and bake until brown. 
 
 Louisiana Lentils 
 
 1 cup lentils i onion 
 
 2 cups canned tomatoes 2 tablespoons butter 
 
 3 red peppers 
 
 Wash, soak, and cook lentils as directed on page 3. 
 Drain them. Melt the butter in a baking dish, add the 
 onion and pepper chopped fine, cook until the butter is 
 brown, and add the tomatoes, salt, pepper, and well- 
 drained lentils. Cook uncovered 30 minutes. 
 
 Lima Beans a la Creole 
 
 I cup lima beans J/2 green pepper 
 
 1 teaspoon salt i cup tomatoes 
 
 2 tablespoons butter }4 tablespoon onion 
 J/2 red pepper (cut in i teaspoon grated 
 
 strips) horseradish 
 
 Wash, soak, and cook beans as directed on page 3. 
 Drain them. Cook onion and green pepper in butter 2 
 
20 THREE-MEALS-A-DAY SERIES 
 
 minutes, add beans and other ingredients, and cook slowly 
 lo minutes. Serve on buttered toast. 
 
 Lentil Cutlets 
 
 % cup lentils (soaked i tablespoon butter 
 
 over night) ij^ tablespoons 
 
 ij^ tablespoons cooked bread crumbs 
 
 meat % teaspoon salt 
 
 yi tablespoon chopped Pepper 
 
 onion i ^zg 
 
 Put lentils, meat, onion, and bread crumbs through meat- 
 grinder. Add other ingredients. Form into cutlets, roll 
 them in flour, brush them over with milk, roll them in 
 bread crumbs, and fry in hot fat. Serve hot. 
 
 Lentil and Potato Loaf 
 
 i^ cups lentil puree i teaspoon salt 
 
 2 tablespoons butter Y^ teaspoon sage 
 
 y^ cup cream 2 cups riced potatoes 
 
 I tablespoon butter 
 
 Soak I cup raw lentils over night. Drain, and cook 
 them in boiling water until they are tender. When they 
 are nearly done, allow the water to evaporate until the 
 lentils are dry. Put them through a colander to make a 
 puree. Then add the butter, cream, salt, and sage. Force 
 through a ricer two freshly boiled potatoes which have 
 been boiled in salted water and thoroughly dried. Season 
 them with butter, and additional salt if necessary. Place 
 the lentil mixture on the bottom of a buttered baking dish 
 and on top of this a layer of potato. Brush the top with 
 a little cream or melted butter, and bake until well browned. 
 
LEGUMES: DRIED BEANS, PEAS, AND LENTILS 21 
 
 Peas Patties 
 I cup split peas >^ teaspoon salt 
 
 3 pints water i cup bread crumbs 
 
 4 tablespoons butter i egg 
 
 I tablespoon chopped onion 
 
 Soak the peas over night, then cook them in the 3 pints 
 of water. When they are done, rub them through the 
 colander to make a rather dry puree. Stir in the beaten 
 egg and the other ingredients, adding enough bread crumbs 
 to absorb the moisture. Shape the mixture into round 
 cakes and bake them on an oiled tin in a quick oven. 
 Brush the tops several times with milk during the baking. 
 Serve with white sauce (page 11), tomato sauce (page 13), 
 or brown sauce (page 12). 
 
22 THREE-MEALS-A-DAY SERIES 
 
 BEAN AND PEA SALADS 
 
 Lima-Bean Salad 
 
 I cup cooked lima beans 3 tablespoons chopped onions 
 2 tablespoons chopped parsley 
 
 Mix the beans, onions, and parsley together. Put 
 them on lettuce leaves, garnish with stuffed olives, and 
 serve with French dressing. 
 
 Kidney Bean Salad 
 
 2 cups cooked kidney 3 sweet pickles chopped 
 
 beans i cup diced celery 
 
 Mix well the beans, celery, and pickle. Mix with may- 
 onnaise and serve on lettuce leaves. 
 
 Pea Salad 
 
 1 pint white peas % teaspoon salt 
 
 2 tablespoons salad oil )/2 teaspoon mustard 
 y2 teaspoon sugar yi teaspoon celery salt 
 yi teaspoon pepper 5 teaspoons vinegar 
 
 Soak and cook peas until they are tender. Put them 
 on salad dishes and pour over them a dressing made as 
 follows: Rub to a smooth paste the oil, sugar, pepper, 
 salt, mustard, and celery salt, and whip in the vinegar, a 
 teaspoon at a time, mixing thoroughly. 
 
LEGUMES: DRIED BEANS, PEAS, AND LENTILS 23 
 
 HOW TO USE LEFT-OVER BEANS AND PEAS 
 
 Any left-over cooked beans or peas may be mashed and 
 used for croquettes by the addition of salt, pepper, and 
 I tablespoon melted butter to every cup of beans or peas. 
 Stir this mixture into a well-beaten egg, roll it into small 
 balls, dip them in egg and bread crumbs, and fry in hot 
 fat imtil brown. 
 
 Warmed-Over Baked Beans 
 
 Put into a frying pan some of the left-over pork of the 
 beans. When the fat has melted, pour in the beans, 
 cover, and set on back of the stove, where they will cook 
 slowly and brown. When they are brown, fold them over 
 like an omelet, turn out on platter, and serve hot. 
 
 Succotash 
 
 Left-over cooked lima beans may be added to left-over 
 cooked corn, mixed with a little sweet milk, to which has 
 been added for every cup of milk i tablespoon butter and 
 a little salt and pepper. Cook slowly about 10 minutes. 
 
 Pancakes 
 
 Mash I cup left-over lentils and put them through a sieve. 
 Season with salt, pepper, a little butter, and i egg beaten 
 with yi. cup milk. Add yi cup flour sifted, yi teaspoon 
 baking powder, mix well, and fry on greased griddle. 
 
24 THREE-MEALS-A-DAY SERIES 
 
 BEANS AND PEAS COOKED IN FIRELESS COOKER 
 
 For Soups 
 Soak beans or peas over night, drain them, and to i 
 cup beans or peas add 2 quarts of water, add other soup 
 ingredients, and boil slowly on stove 15 minutes. Use one 
 radiator and cook for 4 hours. 
 
 Stewed Peas or Beans 
 Prepare peas or beans as directed on page 3, using i 
 cup beans well covered with water. Use one radiator 
 and leave in cooker 5 hours. 
 
 Baked Beans 
 Prepare beans as directed on page 3. Bring them to a 
 boil on the stove and place them in fireless cooker, using 
 two heated radiators. Let them remain 3 hours, then 
 remove and put in final seasoning. Reheat the two radi- 
 ators, return the beans and radiators, and leave them in 
 cooker about 4 hours. 
 
THREE-MEALS-A-DAY-SERIES 
 
 By Bessie R. Murphy, Food Expert and Lecturer 
 
 The books of this little series for school and home use are something 
 more than a collection of tested recipes for the preparation of foods 
 we know. They represent, besides, a thrifty and thinking use of 
 home-grown foods to the most appetizing, economical, and healthful 
 ends. 
 
 Rice : For Breakfast, Dinner, and Supper. 
 
 In the inviting recipes of this little book, rice is shown not only in 
 its possibilities as a cereal, soup, salad, dinner vegetable, bread, dessert, 
 and invalid food, but in its value for nourishment and energy, and as 
 an admirable balance for the diet. 
 
 Peanuts : For Breakfast, Dinner, and Supper. 
 
 Wholesome, healthful, and flavorous, the humble peanut is presented 
 in its countless uses for the table — as breads, meat substitutes, dressing 
 for poultry, salads, desserts, candies, butter, and relishes — food prepa- 
 rations that whet the appetite, and at the same time bring before us 
 the importance of the peanut as a food. 
 
 Corn Meal : For Breakfast, Dinner, and Supper. 
 
 In the breads, griddlecakes, tamales, corn-cheese sticks, croquettes 
 of meat, and other good things, the young cook gets not only a sug- 
 gestion of the Indian feast — "green corn and venison" — but instruction 
 as to how to prepare and cook properly corn-meal dishes that tempt 
 the appetite. 
 
 Potatoes : For Breakfast, Dinner, and Supper. 
 
 Anyone who uses this book will approach potatoes, whether Irish 
 or sweet, with a new interest. It is surprising how many toothsome 
 changes may be rung on the necessary tuber in the way of breads, 
 as a vegetable in combination with others, as croquettes, salads, 
 doughnuts, cakes, pies. 
 
 Legumes : Dried Beans, Peas, and Lentils. 
 
 Under Legumes, the student comes to know the unusual food value 
 of beans, peas, and lentils, as compared with other vegetables and 
 their cost, also that there are innumerable ways of preparing "the 
 poor man's beef" in savory baked and stewed dishes, and soups. 
 
 Bound in paper, price, each, I0.25 
 
 RAND McNALLY & COMPANY 
 
 CHICAGO NEW YORK 
 
//^-aG\} 
 
 HOME ECONOMICS SERIES 
 
 LESSONS IN COOKERY 
 
 Bp Frances Elizahelh Stewart, Instructor in Home Economics, 
 Robert Lindblom Technical High School, Chicago 
 
 This series, a two-year course for high schools, is a definite force 
 for self-help. Based upon economic values, and treating foods and 
 their preparation for the child, adult, and invalid in relation to health, 
 these four books not only make for better and more profitable service 
 in the home, but they lay the foundation for a radical improvement 
 in health for those who come under its influence. 
 
 Food Economy. Book One consists of lessons in cooking care- 
 fully planned to lower the cost of living and to attain the greatest values 
 in food. Naturally "the balanced ration" and "complete dishes" 
 are features of the book. Food Economy treats preservation of 
 foods by means of drying and canning, "left-overs," inexpensive meat 
 cuts, stews, meat substitutes, bread, and wheat substitutes, and gives 
 invaluable exercises and aids for the use of the future housewife. 
 $1.25 
 
 Diet for Adults, in Book Two the needs of the worker are the 
 subject of study, and calorie values are the basis of the dishes treated. 
 Suitable diets for both hard and light workers are carefully considered. 
 Problems in calorie values, such as the loo-calorie portion scheme, give 
 the pupil thinking work to do $1.25 
 
 Diet for Children. Book Three deals with suitable food for 
 babies and children. For the older infant there are broths, gruels, and 
 fruit juices, and for children of four to eight years, such dishes as cereals, 
 cream soups, simple fruit and milk desserts. The older child also has 
 attention. Sections on lunch boxes, parties, and penny lunchrooms 
 have point for teacher, parent, and pupil $1.25 
 
 Diet for Invalids. Book Four gives an interesting insight into 
 foods in their relation to disease. Here are bran breads and dried 
 foods useful for elimination diseases, special diet for diabetes and 
 fever patients, and for children wasting from malnutrition; here are 
 foods valuable for iron, fats, and proteins. The book is one of worth, 
 not only to the teacher and pupil, but to the nurse and mother. .$1.25 
 
 These books are bound also in laboratory 
 form ready for filing in notebooks 
 
 Price, each $1.25 
 
 RAND McNALLY & COMPANY 
 
 CHICAGO NEW YORK 
 
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