EXTENSION COURSE IN VEGETABLE FOODS. AT 
In connection with this use of Lima beans it is interesting to note another 
use of legumes in salad dressing. Peanut butter reduced with lemon juice or 
water and vinegar and seasoned makes an excellent salad dressing. Cottonseed 
oil, peanut oil, and a number of other seed oils, when rightly made and refined 
and fresh, may be palatably used in salads in the same way as olive oil. 
BAKED BEANS. 
Baked beans are not easily managed in short experimental periods; but 
their study may be accomplished in lessons on successive days, or if this is not 
convenient, the leader or other member of the class should see that the beans © 
are made ready for cooking or partly cooked the day before the lesson. Soak 
the beans 12 to 24 hours, then parboil, and then bake. If preferred, let them 
be well started in the baking process and then transfer to a fireless cooker, 
where they may remain till the next day. At the beginning of the next lesson 
put them in a hot oven and bake two or three hours more. By this plan a fairly 
good result will be obtained. 
Recipe.—For 1 quart beans, soaked, parboiled in water with one-fourth 
teaspoon of soda and then drained and rinsed, use one-fourth to one-half pound 
of salt pork. Place the beans in a deep earthen bean pot and bury the pork in 
them. Mix one-half teaspoon dry mustard and one teaspoon salt, one-fourth 
cup molasses or brown sugar, with water to cover the beans. The bean pot 
must not be too full, and should be covered. As the water cooks away, add 
more. At the last bring the pork to the top and leave the bean pot uncovered 
to brown the surface. Beans should bake slowly 10 to 12 hours. 
COWPEAS. 
The cowpea, or field pea, as it is sometimes called, is commonly grown in the 
Southern States. Cowpeas may be used in place of other legumes in practice 
work, if more convenient, or may be used in addition to them. 
The cowpea requires a longer season to mature than the kidney beans and 
so is seldom found in northern markets, though it might well be generally intro- 
duced on account of its distinctive and agreeable flavor. The tender cowpea 
pods can be cooked like string beans, the underripe peas shelled and cooked 
like green peas or green beans, while the dry peas may be used in various ways 
for making soups, croquettes, fritters, and other dishes. 
Baked cowpeas may be prepared according to the directions given above for 
baked beans, or the dry cowpeas may be covered with lukewarm water and 
parboiled slowly for several hours until a little soft, at one lesson; and then at 
the next period transferred to the bean pot, seasoned with salt pork, and other 
- seasoning if desired, and baked slowly for about six hours. 
To accompany this lesson one of these menus might be prepared.* 
a Dep 3. 
Green split-pea soup. Peanut soup. Cream of corn soup. 
Baked beans. Spanish beans. Succotash, or 
Apple and onion salad Green pea timbales. Corn fritters, or 
with peanut-butter String-bean salad. Hominy croquettes. 
dressing. Peanut cookies. Baked Indian pudding, or 
Cornstarch blanc mange. 
1 Recipes for these dishes may be found in many cookbooks ; for instance, see reference 
humbers 10 and 11. : 
