A pinch of pepper on gravies, milk soups, or other nutritious dishes, if mixed thoroughly with the food, assists in the coagulation of soft nitrogenous foods and prevents putrefaction, but excess of it, or if sprinkled on dry food, is very harmful. Free salt and ground spices create an abnormal desire for water and food, and they injure the mucous membrane lining of the blood vessels and glandular structures, and obstruct the capillaries.
PEAS AND CHESTNUTS.
Boil blanched chestnuts until tender, then add some young peas (canned or fresh ones boiled separately), let come to a boil, season and serve with unleavened crackers or toast. For dessert use grapes, oranges or fruit gelatine.
PEA CHEESE.
Bake or steam six medium sized potatoes. Then grate or mash fine, add salt, pepper and some butter or one-half cup of hot cream and one cup of pea puree. Mix well and pour into a square dish. When cold, slice and dip into cracker crumbs and brown in the oven or fry. Serve with carrots or mushrooms and green salad. Chestnuts or walnuts are also a good addition.
PEA LOAF.
Prepare as the foregoing, pour into a baking dish and cover with grated Swiss cheese. Bake in the oven and serve with tomatoes or apple salad and green leaves. Beans and lentils may be prepared in the same manner and flavored in different ways. Parsnips may be used for bulk instead of potatoes. The latter two vegetables are preferable to bread or toast as bulk for the reason that it makes the dish too rich in certain food elements.
CHAPTER V.
SOUPS.
BEAN SOUP.
Wash one and one-half cups of black, white, red or mixed beans and soak in 1 quart of warm soft water over night. The next day add 5 pints of cold or boiling water, let come to a boil; add 2 finely cut onions and a potato, parsley or other flavoring. Let simmer slowly for 3 hours or longer; then strain. Heat some oil or butter, mix with 2 or 3 tablespoonfuls of flour in a clean saucepan over the fire, add the strained bean soup gradually, let boil a few minutes and serve. A cupful of strained tomato juice and chopped parsley may be added. Serve with fried bread or bread and butter and raw carrots.