Beans and Similar Vegetables as Food 



1647 



String bean sotip 



1 1 cupfuls cooked string beans, i cupful tomato juice 



finelv cut i small green pepper, minced 



I pint beef stock i tablespoonful onion, minced 



Combine the ingredients; simmer the mixture for ten or fifteen minutes. 

 Sers'e this soup \\-ith slices of hard-cooked eee as a eamish. 



Fig. 37. — String bean salad 

 REFERENCES 



Mar>' Hinman Abel. Beans, peas, and other legumes as food. Farmers' 



Bulletin 121, U. S. Department of Agriculture. 1906. 

 W. 0. Atwater. Methods and results of investigations on the chemistry 



and economy of food. Bulletin 21, U. S. Office of Experiment Stations. 



1895. 

 W. 0. Atwater and A. P. Bryant. The chemical composition of American 



food materials. Bulletin 28 (revised edition), U. S. Office of Experi- 

 ment Stations. 1902. 

 W. R. Beattie. Peanuts. Farmers' Bulletin 356, U. S. Department 



of Agriculture. 1909. 

 W. D. Bigelow and R. F. Bacon. Tin salts in canned foods of low acid 



content, with special reference to caimed shrimp. Circular 79. U. S. 



Bureau of Chemistry-. 19 11. 

 A. W. Bitting. The canning of peas, based on facton,' inspection and 



experimental data. Bulletin 125, U. S. Bureau of Chemistry. 1909. 

 L. C. Corbett. Beans. Farmers' Bulletin 289, U. S. Department of 



Agriculture. 1907. 



