Vegetarian supplement to Scientific feeding

by Dora C. C. L. Roper

Soak one pound of lima beans in rain or soft water over night, cook for half an hour, add salt, and then add five good sized carrots cut to the size of the beans. Cook both for half an hour, then add four or five potatoes and cook all together until done. Thicken the broth with corn starch, add chopped parsley and butter. A tablespoonful of vinegar and sugar may be added to the sauce if the flavor is desired. The carrots may be cooked by themselves; when done, add the water to the beans and potatoes, pour a little diluted vinegar over the carrots, let stand 20 minutes, drain off the vinegar and add the carrots to the beans and potatoes. This is preferable for people who dislike the sweet taste of the carrots. Bread is not needed at this meal, as potatoes and carrots furnish sufficient carbohydrates. If bread is desired, it should be eaten in place of dessert with a little unsweetened black coffee or malt coffee.

SMALL WHITE OR BROWN BEANS WITH CARROTS AND POTATOES.

Prepare as above. Time for cooking depends on the quality. Do not add the carrots until the beans are nearly done.

The recipes for mixed boiled dinners consisting of legumes, carrots and potatoes are more wholesome and nutritious than a meal consisting of potatoes and vegetables each cooked in water and served with yeast bread, sweets, or rich soft nitrogenous foods.

PEAS WITH CARROTS AND POTATOES.

Prepare the same as the foregoing. Young green peas or string beans may be used in place of dried peas. This furnishes an excellent combination during the summer for those who prefer cooked food.

GREEN PEAS WITH DUMPLINGS.

Prepare a flour dough for dumplings. Boil them in salted water or in the liquid of the peas. If the peas are desired in soup form, boil the dumplings in the soup and omit thickening. Use one-third to one-fifth of a cup of dried peas for each person, according to size, age and occupation of the individual. This makes a perfect meal for dinner. The peas and dumplings furnish sufficient protein and starch; the fat can be added to the dough of the dumplings.

SUCCOTASH.

Cook lima beans until tender, add one cup of corn (canned or scraped from the cob) to two cups of lima beans. Let both come to a boil, thicken with a little corn starch which has been dissolved in cold water, season with celery salt or pepper and serve. Do not serve yeast bread or potatoes at this meal. Thoroughly toasted bread, green leaf salad and tomato puree are good additions.