EXTENSION COUESE IN VEGETABLE FOODS. 41 



LESSON VIII. SEEDS. 



Seeds contain the embryo from which the new plant develops and 

 almost always a store of nutritive material for the growth of the 

 plant for a time after the seed has sprouted. The stored material 

 varies in different plants ; thus in such nuts as the walnut oil is very 

 abundant, while in the cereal grains it is chiefly starch. Seeds are 

 usually protected by a hard outer covering like the bran layers and 

 skin of wheat kernels or the shell of a nut. Frequently there is addi- 

 tional protection, as the husks on an ear of corn or the pod in which 

 beans or peanuts grow. 



Seeds constitute one of the most important food groups, as is evi- 

 dent when it is considered that numbered among them are the cereal 

 grains, beans, peas, and other legumes, as well as nuts and the oil- 

 bearing seeds such as cottonseed and sesame seed. 



Many seeds besides those used as food stuffs are important ; for in- 

 stance, those prized for their aromatic flavors, such as allspice, car- 

 damom, and caraway. 



The cereal grains have been considered at length in an earlier 

 bulletin of this series, and aromatic seeds will be discussed in the 

 lesson which deals with spices. (See Lesson X.) 



The pulse family, which includes a number of the most important 

 vegetables, is chosen for the subject of this lesson. Its seeds are often 

 called legumes; the unripe seeds and pods are very popular vege- 

 tables, while in their dried form they are an important group of 

 food materials. 



The bean, lentil, and pea have been recognized in all ages and in 

 all lands as substitutes for both bread and meat, and for the human 

 race come next to the grains in general use. 



The flavor of this class of foods does not appeal at all, and sometimes 

 they are found to be a cause of digestive disturbance. 



So far as the natural flavor is concerned, it is often wise to remove 

 a portion of it, even if this means also loss of substance, by soaking 

 before cooking and by occasionally changing the water in which the 

 dried beans are soaked and in which they are cooked. The taste might 

 be modified more commonly than is the case by the use of added 

 flavors. Mint, parsley, onion, etc., often are cooked with green peas 

 and beans, and their use would seem more needed with the dry ones. 

 Other herbs and sweet peppers or pimientoes, either green or red, and 

 tomatoes may also be used to give variety. Much can be learned from 

 the Mexicans in their use of beans in combination with meat. 



BEANS, PEAS, COWPEAS. AND LENTILS. 



Such beans as the navy bean, Lima bean, cowpea, peas, and lentils 

 contain relatively little fat. They do not grow rancid like grain 



