44 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 



pod containing them. The pocls of peas are ordinarily discarded; 

 but sometimes they are cooked for a while, and then the water in 

 which they were boiled is used for cooking the peas themselves. 

 There are also edible podded peas which are used in the same way 

 as string beans. 



" String " or " snap " beans, if young and tender, may be cooked 

 quickly. Like all green vegetables, they should be cooked only until 

 tender. Too long cooking spoils both color and flavor. If old and 

 well grown, they need longer cooking. If overgrown, they will be 

 improved by parboiling for a few minutes in water to which soda has 

 been added, about one-fourth level teaspoon of soda for 2 quarts of 

 water. They should then be drained and cooked in fresh water. 

 A combination of string and shell beans is a pleasing change from 

 either alone. String beans appear to be more wholesome if cooked 

 uncovered. 



The large, green pods of the red or cranberry beans remain tender 

 until the seeds are nearly full grown, making them among the best 

 snap beans. Canned fresh string beans and green peas are im- 

 portant commercial products, as are also canned baked beans and 

 some similar goods. 



In the Southern States cowpeas or field peas have been grown for 

 many years as a food for animals and man and for green manuring. 

 These have a distinctive, pleasant flavor ; are used dry, green, and as 

 " snap beans," and are cooked like other peas or beans. 



PEANUTS. 



Peanuts, though commonly classed with nuts, are in reality a 

 legume and closely related to beans, peas, etc. After blossoming the 

 stem bends over, and the seed pushes into the surface of the ground 

 and ripens in the earth. 



Peanuts assumed little commercial importance until after 18G5. 

 About this time their use became general all over the United States, 

 where th^y are now used in great quantities for eating out of hand, 

 in making many foods and confectionery, and for peanut butter, the 

 demand for which increases. 



Paw peanuts are sometimes eaten, and are relished by many if 

 well ripened and cured. They are often said to be difficult of diges- 

 tion, though this statement rests on belief rather than on experi- 

 mental evidence. More commonly they are roasted. Some house- 

 holds find it wise to buy raw peanuts and roast them as needed. 

 Overroasted peanuts are undesirable both as to flavor and 

 digestibility. 



Peanut butter may be made at home as wanted by putting the 

 roasted and shelled nuts through the meat chopper. The name pea- 

 nut butter is justified not only by its appearances and uses, but also 



