1. Forms in which used:
(1) Ripe seeds
(2) Meals—pea meal, etc.
2. Cooking of dried legumes:
(1) Soak in cold, soft water for twelve hours or more, and then drain and rinse. Hard water may be softened by boiling, or by the addition of soda (1/8 tsp. of soda to 1 pt. of water).
(2) Cook by simmering in softened water until they are soft.
(3) After simmering, the beans may be baked.
NUTS
Forms in which used:
1. Whole or broken nuts—used as dessert or in cakes, salads, etc.