The fireless cooker is most satisfactory in cooking these dried foods.
BOSTON BAKED BEANS
2 cupfuls navy beans 2 tablespoonfuls molasses or brown sugar 2 teaspoonfuls salt 2 ounces salt pork or bacon 1/2 teaspoonful mustard
Soak the beans overnight as directed in Cooking Dried Legumes. Add a little baking soda and gradually heat to the boiling point. Then add the seasoning to the beans; place half of them in a bean crock; and add the pork which has been scraped and scored. (To score salt pork cut gashes in it nearly to the rind.) Add the remainder of the beans and enough water to cover them slightly. Bake in a slow oven (250 degrees F.) 6 to 12 hours. Keep the beans below the boiling point and see that they are covered with liquid.
Lentils may be baked in the same way as beans.
1/2 cupful salt 1 cupful shelled unroasted peanuts 3 cupfuls water 2 teaspoonfuls butter or substitute
Remove the skins from the peanuts by placing them in boiling water for 3 minutes; drain, cover with cold water; and then slip off the skins. Heat the salt and water, and when boiling, add the peanuts. Cook 8 minutes. Drain, rinse off the salt, place in a baking-pan, add the fat, and bake until slightly browned, stirring often. Turn from the pan on paper.
Why should dried vegetables be soaked in water before cooking?
Measure the beans after soaking. How much have they increased in bulk?
What is the reason for keeping the beans below the boiling point while baking?
Devise a method for preparing Baked Beans, when they can remain in the oven but an hour or two.
How are fatty meats cleaned? Why can they not be cleaned by washing in water (see Experiment 35)?
What is the purpose of scoring the salt pork or bacon?
What is the advantage of seasoning peanuts by cooking in strong salted water rather than sprinkling salt over them after browning?
What are the prices of beans and raw peanuts per pound?
How many cupfuls in a pound of each?
2 cupfuls beans 3 quarts water Baking soda 1 piece of celery root or 1/2 teaspoonful celery salt or Dried celery leaves l 1/2 tablespoonfuls butter or substitute 2 slices onion Cayenne 1/8 teaspoonful pepper 2 teaspoonfuls salt 1/4 teaspoonful mustard 2 tablespoonfuls flour
Soak the beans overnight; add soda, onion, and celery. Cook slowly until the beans are soft. Add more water, if more than one quart evaporates. Press through a strainer. Use the remainder of the ingredients in making a sauce. The strained beans should be used as the liquid for the sauce (see Thick Soups).
Slices of lemon and of hard-cooked eggs may be used as a garnish for this soup.
SPLIT PEA SOUP
1 cupful split peas 2 1/2 quarts water Baking soda 2 slices onion 1 pint milk 1/8 teaspoonful pepper l 1/4 teaspoonfuls salt 3 tablespoonfuls flour 2 tablespoonfuls butter or substitute
Soak the peas overnight; add soda and onion; and cook slowly until the peas are soft. Press through a strainer. Make a White Sauce of the remainder of the ingredients. Add the strained peas, heat, and serve.
Cooking a ham bone with the split peas changes the flavor.
GREEN PEA SOUP
1 pint or can of peas 1/2 teaspoonful sugar 1 pint liquid round peas and water Pepper 1 teaspoonful salt 1 1/2 tablespoonfuls butter or substitute 1 pint milk 2 tablespoonfuls flour
Turn the peas into a saucepan; add the liquid, water, and sugar; and cook until very soft. Press the peas through a strainer. Make a White Sauce of the remaining ingredients. Add the strained peas, heat, and serve.
Peas too old to serve as a vegetable may be used for soup. Some of the pods of fresh peas may be cooked with the peas.
Spread thin crackers very lightly with butter. Brown in the oven and serve with soup.
How should the water boil to prevent dried legumes from breaking (see Cooking Vegetables in Water)?
What is the simplest way of thickening soup, if it is too thin? Too thick?
If a ham bone is cooked with split peas, what ingredient should be omitted in making the soup? Why?
How many persons will these recipes for soup serve?
How many cupfuls in a pound of split peas? What is the cost per pound of split peas? How much does one cupful of split peas increase in bulk by soaking? What quantity of split peas would be equal to a can of peas? What is the cost of a can of peas? How much is saved in making soup by using split peas rather than green peas?
1 cupful white beans, cooked 1 cupful roasted peanuts 1/2 cupful bread crumbs 1 teaspoonful salt Speck pepper 1/2 cupful milk
Put the beans and peanuts through a food chopper, add the remaining ingredients.