44 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 
pod containing them. The pods 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 1865. 
About this time their use became general all over the United States, 
where they 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. 
Raw 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 
