Although dried legumes are comparatively cheap, the fuel required to cook them for so long a time may increase their cost to a considerable extent. In cooking these foods, care should be taken to utilize fuel that is already required for some other purpose. 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.
SALTED PEANUTS
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.
QUESTIONS
Why should dried vegetables be soaked in water before cooking?