Vegetarian supplement to Scientific feeding

by Dora C. C. L. Roper

LEGUMES.

Legumes lose their natural flavor and stimulus in the process of drying and cooking, therefore they are not palatable or as easy to digest without some form of fat and an appetizing raw salad, fruit or soup, which supplies the needed stimulant to the system. Apples, lemons, grapes, oranges, carrots, celery and lettuce are most suitable as an addition. Many people add sweets to legumes or make them more indigestible by adding ground nuts and other rich foods. Such foods are a dangerous burden to a weak stomach and liver. Heavy protein foods require an acid medium for proper digestion and utilization. If legumes are used in the form of soups and purees, nothing should be added but a little flour, dry toast, fats, or raw vegetables.

BAKED BEANS.

Pick over the beans carefully, wash and soak them in soft water. Bring to a boil in the same water, simmer slowly until the beans are tender and the fluid is nearly absorbed. If necessary add more water during the process of boiling. When done, pour them into a beanpot or round pan, cover the top with cooking oil and a few whole onions. Bake about an hour.

Baked legumes if preserved with fat or oil can be kept on hand for a week and be re-baked two or three times per week.

One-third to one-fourth of beans (measured before soaking) is sufficient for one meal for the average person under ordinary conditions. Masticate two or three beans at a time to insure good digestion.

BAKED LENTILS OR PEAS.

Prepare in the same manner as baked beans, use less fat for preparing them, especially during the summer. Onions and celery roots are rich in fatty substance. These may be added to the legumes while boiling, and be made into a salad for another meal. In cooking legumes it is best not to add the salt until they are nearly done as the salt hardens the water. If legumes are prepared boiled instead of baked it is better to add a thickening of flour and butter before serving, otherwise they may produce flatulent dyspepsia.

LIMA BEANS. No. 1.

Soak some lima beans in soft water. Cook in a small amount of water with a little salt. When tender, dissolve some cornstarch with cold water and add to the beans; boil for 10 minutes, then add a few tablespoonfuls of hot cream and remove from the fire. Flavor with chopped parsley, if desired. Mashed or raw carrots are a good addition.