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



beans, tomatoes, potatoes, etc., or served in soups or salads. Corn 

 cut from the cob is sometimes used in making pickles or relishes. 

 The very young cobs are also pickled. A full discussion of the food 

 value of corn and corn products and of corn meal cookery will be 

 found in earlier bulletins of the Department of Agriculture. (Kef. 

 No. 3.) 



BUCKWHEAT. 



Another seed of importance is buckwheat, which in reality is not a 

 wheat at all, but is a near relative of sorrel, dock, and bindweed. It 

 has been used for centuries in many countries of the Old World where 

 grains are cultivated. Buckwheat pancakes or griddle cakes are a 

 characteristic American dish. A sort of biscuit or shortcake or 

 shortbread is also made, though less commonly than in earlier times. 



EXERCISES, LESSON VIII. 



Materials needed, — Dry beans and peas of as many varieties as are obtain- 

 able, such as white pea, yellow eye, red kidney, black, Lima, green flageolet 

 beans, whole, split yellow, split green peas, lentils, approximately one-half 

 pound each ; flour of beans, peas, and lentils ; peanut butter ; cans of green 

 corn, peas, and of Lima or red kidney beans, or both ; butter or other fat, milk, 

 seasoning. 



COMPAKISON OF FRESH AND DRIED LEGUMES. 



When possible secure green peas or beans in the pod, measure and weigh 

 (1) as purchased, (2) after preparation for cooking, (3) after cooking, and 

 estimate percentage of loss and actual cost per person. Keep a record of the 

 time required to string the beans or shell the peas. 



Compare all results regarding cost with those from canned peas and beans, 

 using care in separating the liquid from the latter. 



Taste the water in which fresh green peas are boiled and note its sweetness ; 

 allow it to evaporate until just enough remains to serve with the peas. Taste 

 the water from canned peas ; if agreeable in flavor, do not throw it away. 

 Note the difference in the water from string beans. 



LIMA BEANS. 



•Weigh and measure the dried beans, wash, soak, and leave 24 hours; weigh 

 again ; if feasible, leave 12 to 24 hours longer and again weigh, to see how much 

 they swell after the first weighing; measure and compare with original bulk. 

 Compare also with bulk of Lima beans. It is a good plan to count the number 

 of beans in the can and compare with the cost of the same number of dry ones. 



If Lima beans are not available, try the same experiment with any kind of 

 beans available. 



Dry Lima beans may be cooked until the skins are tender. The beans are so 

 large that it does not take so long to slip off the skins by hand after parboiling 

 as it would to rub the cooked beans through a colander, and most of the skin 

 would go through also. The skinned beans may then be cooked and served 

 much like mashed potato, with addition of fat, salt, and pepper, or may be used 

 for croquettes or soup. Or some of the beans which retain their shape may be 

 rinsed and served with lettuce and dressing for a salad. 



