Cow Peas as a Meat Substitute 
It is calculated of the 3.4 ounces of protein in a 
pound of Cow Peas that 2.6 ounces are likely to 
be digested, while approximately all the protein 
(2.4 ounces) in a pound of beef is digested. This 
brings the two food materials close together, so 
far as their value for tissue formation is con- 
cerned, but leaves the fuel value of the Cow Peas 
considerably in excess over the beef (about 1,300 
or 1,400 as compared with 935 calories). 
METHODS OF COOKING COW PEAS 
Dried Cow Peas should be soaked overnight or 
an equivalent length of time by day, and as they 
are likely to ferment, they should be kept in a 
cool place. When soaked, they double in volume, 
and when boiled until tender they increase still 
further in size until every cupful of the dried 
peas has become nearly two and a half cupfuls of 
cooked peas. These figures may be helpful to 
cooks in changing the items in a recipe from 
raw to cook peas, or vice versa. The skins of 
Cow Peas may be removed by nibbing the peas 
between the hands under water. This improves 
their appearance as the interior of all varieties is 
white, and probably renders them more com- 
pletely digestible. 
BAKED COW PEAS 
Cook 1 quart of large white cow peas slowly 
in water until they begin to soften. This will 
require five or six hours. Put them into a bean pot, 
add one-half pound of salt pork and 1 tablespoon- 
ful of molasses. Cover with water and bake 
slowly six or seven hours. It is well to have the 
pot covered except during the last hour. 
HOPPING JOHN 
Soak 1 quart of dried cow peas overnight in 
water enough to cover. Cook until they are ten- 
der, adding more water if necessary. Cook a 
pint of rice in 3 pints of water, mix the two, 
season with 2 tablespoonfuls of butter and 2 tea- 
spoonfuls of salt. A little beef or pork may be 
added to the water in which the peas are cooked. 
COW PEA SOUP 
1 tablespoon ful butter or pork fat 
1 cupful dried cow peas 
1 tablcspoonful finely chopped onion 
Salt 
1 stalk celery, finely chopped 
Soak the peas 8 or 10 hours in water enough 
to cover. Fry the vegetables in the butter, add 
the peas, in the water in which they are soaked, 
■and cook (preferably in a double boiler) until the 
peas are tender. Put the mixture through a sieve 
and add water enough to bring it to the desired 
consistency. Reheat. If this soup is thickened 
with 1 tablespoonful of flour mixed with a little 
water, the pea pulp will be prevented from sink- 
CREAM OF COW PEA SOUP 
1 tablespoonful butter 
2 cups milk . 
1 cupful cooked cow peas (green or dried) 
A few drops onion juice 
1 tablespoonful flour 
1 tablespoonful sugar 
Melt the butter, add the flour, and cook thor- 
oughly, being, careful not to brown it. Add the 
milk and bring the mixture to the boiling point. 
Put the peas through a sieve; add peas and sea- 
sonings to the milk and reheat. If too thick, add 
milk or water. Serve with croutons made by 
heating buttered bread in the oven until it is 
brown, and cutting into small pieces. 
BAKED COW PEAS AND CHEESE 
A Meat Substitute 
1 tablespoonful butter 
1 tablespoonful finely chopped onion 
1 tablespoon ful finely chopped sweet green 
pepper 
2 cupfuls cooked cow peas 
cupful grated cheese 
Press the peas through a sieve to remove the 
skins, and mix with the cheese. Cook the onion 
and pepper in the butter, being careful not to 
brown, and add them to the peas and cheese. 
Form the mixture into a roll, place on a blattered 
earthenware dish and cook until brown, basting 
occasionally with butter and water. Serve hot or 
cold as a substitute for meat. 
PUREE OF PEAS 
Soak 1 pint of cow peas in cold water. Cook 
until soft in just enough water to cover. Drain 
and pass through a sieve. Season with salt, pep- 
per, y 2 cupful of cream, and 2 teaspoonfuls of 
brown sugar. Or substitute milk for the cream 
and add a tablespoonful of butter. Beat thor- 
oughly, reheat, and serve like mashed potatoes. 
GREEN PEPPERS STUFFED WITH 
COW PEAS 
Cut sweet green peppers into two pieces length- 
wise, remove all seeds and fill each piece with the 
mixture described in the above recipe. Place in a 
dish containing a small amount of butter and 
water. Bake in a moderate oven until the pep- 
pers are soft. Baste occasionally. 
BAKED TOMATOES WITH COW PEAS 
Cut the tops from ripe tomatoes of uniform 
size, remove the pulp, and add it to the mixture 
described in the recipe for baked cow peas and 
cheese. Salt the tomatoes on the inside and h11 
them with the cow pea mixture. Bake on a . 
buttered dish until the tomatoes are soft. 
SANDWICH FILLING 
The mixture of cooked peas and cheese mav 
be used for a sandwich filling. In fact, cooked 
cow peas mashed and freed from the skins by 
being put through a sieve may form the basis 
of a large variety of sandwich fillings. me 
cheese may be omitted and chopped celery or 
nuts added, or the peas may be mixed with a lit- 
tle butter and a few drops of vinegar or lemon 
juice. Leaves of lettuce dipped in salad dress- 
ing add to the attractiveness of the sandwiches. 
COW PEA SALAD 
Mix cold cooked cow peas with French dress- 
ing and serve on lettuce, endive, or water cress. 
The proportions for the French dressing are: 4 
tablespoonfuls of salad oil, 1 tablespoon ful of 
vinegar, and one-half teaspoonful of salt. Add a 
few grains of cayenne pepper. 
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