B—Lancaster Farming, Friday, Jan. 24, 1958 For the i Farm Wife and Family Dried Beans, Peas, Lentils Provide Energy, Vitamins, and Calcium Most cooks are old friends with some particular kind of dry bean or pea, or with the lentil They like to cook and season it some favorite way. But in markets today you may find a wide Variety to choose from; Kidney beans limas Great Northerns pintos pea beans split and whole peas lentils others perhaps. So, uf you want to know beans have cooking and eating acquaint ance with a number of kinds and ways of seasoning and com bining them with other foods in savory dishes. BARGAINS for budget and nutrition Dry beans and their close cousins, the dry peas and lentils, are good bargains, bud get Wise and nutntionwise. When buying, you can figure that a will provide 7 to 9 three-fourths pound of one of these dry foods cup servings. All are substantial foods, good for energy They contain B vi tamins, especially thiamine, and worthwhile amounts of the mm eral calcium They are real nug gets of mineral value for the iron ithey provide a cupful of cook ed beans contains about half a day’s needs for iron And with all this, they povide potemr which the body requires to build and repair its organs and tissues You can get the most good PENN • McGovern Ave allisoi^ • Mountville Serving You ami Your Community From 5 Convenient Locations nn * MeCOVERN A VC. * MOUNTVILI-E * EAST PETERSBURG ★ AKROM member federal deposit msursnee cor;>or«tioa family foods if you have in the same meal some meat, cheese, or other protein from an animal source. The reason’ Proteins in foods are made up of different combinations of amino acids Some of these proteins are more useful than others for the body’s needs. There is especially good protein in meat and other foods from animal sources, and even a little comlbmed with bean pro tein makes a strong protein team SHORT CUTS FOR SOAKING AND BOILING Beans and whole peas should be soaked be fore cooking to take up part of the water lost in drying. For full natural flavor and to save vitamins and minerals, use the soaking water for cooking Split peas -and lentils may be boiled or pressure cooked without soak mg. A quick and effective way to soak beans and whole peas is to start bv boiling them with the water for two minutes Remove from heat, soak one hour, and they are ready to cook Even if soaking overnight fits your plans better, it is still an advantage to start with the two minute boil because there will be fewer hard skins If the beans or peas are to be soaked overnight in a warm room, the brief boil will keep them from souring For beans that take an houx or loner to boil, cooking time "i^Tj • Akron lilci /\ \ ,?.!jM.S'B *) "(Mirfew^rl O East Petersburg may be shortened appreciably toy' adding baking soda to the soaking water. How much soda to use will depend on the hard ness of the water, ith most tap water, adding one-eighth tea spoon of soda to the water al lowed for one cup of dry beans will shorten cooking time about on 3-fourth. Measure soda care fully and add to the soaking wa ter at the start. Too much soda will aifect bean flavor and nutri tive value. COOKING DRY BEANS, PEAS LENTILS One teaspoon salt in the cooking water with one cup of beans, peas, or lentils is about right for average taste You'll want less salt, of course if ham or salt pork is used For special flavor, add onions, or meat If you add tomatoes, cat sup, or vinegar when boiling beans or whole peas, wait until 3 Thin a little meat or poul try gravy and add a pinch of a favorite seasoning, such as mus tard, thy m 3, poppy seeds, or ground cloves Pour in the drain ed cooked beans and heat. These trimmings are also good with whole peas and lentils. And now for some recipes. Our first recipe, of course would be for Boston baked beans. There are two methods given the good old slow way and a quicker way almost as flavorful. BOSTON BAKED BEANS 2 cups dry pea beans or Great Northern beans Pi quarts water 1 teaspoon salt '4 pound salt pork 4 tablespoons molasses 'i teaspoon mustard Soak beans in the water Add salt and boil gently 45 minutes Make cuts through the rind of the pork about one-half inch apart Put half the pork in a bean pot or deep baking dish Add beans and rest of pork, ex posing only the scored rind Mix molasses and mustard with the cooking liquid from the beans Pour over the beans Cov er baking dish. Bake at 250 degrees (very slow oven) six or aseven hours; add a little hot water from time to tune, if beans seem dry During the last hour of baking remove the lid to let the beans brown on top. Makes six to eight servings For shorter baking Boil Printed Pattern Cf&dit (/»t8 • • . • • •v \ * *\ V • \v «• V\<3 . .//$&///*,,. ■'/' nozi ONE SIZE MEDIUM 7001 try Printed Pattern 9361 includes .thiee styles - Misses’ Medium (Size only Each apron - 1 yard 35-inch Jiffy-cut in one piece' I Send Thirty-five cents in coins for this pattei n —add 5 cents for each pattern if you wish Ist-class I mailing. Serd to 170 Newspaper Pattern Dept, 232 West 18th St, New York, N. Y. Punt plainly NAME, ADDRESS with ZONE, SIZE And STYLE NUMBER. pork 45 minutes along with beans. Add molasses and mus tard and bake at 300 degrees (slow oven) three hours. Remove the lid the last 30 minutes to let the beans brown on top. For a different flavor Put peeled onion in the bottom of the pot or add one-half cup chopped onion. Use one table spoon Worcestershire sauce, one half teaspoon ginger, and pepper to taste for seasoning. Or add one-fourth cup catsup to the mol asses, salt, and mustard. Once 1 you’ve baked. a good sized pot of beans, you have a start toward several quick meals The next four recipes are for easily-prepared mam dishes made with baked beans BOILED BEAN SANDWICHES . 4 slices bread 2 cups baked toeans 4 large slices fresh tomato 4 stips bacon Toast one side of bread under broilar. Spread beans on un toasted side, top with tomato and bacon Return to broiler for a few minutes, until bacon is crisp and beans are heated through. Four servings. For variety Omit bacon; top beans with a slice of cheese and lay slice of tomato on top. Broil until cheese melts and beans are heated through Some kinds of beans foam up high during cooking. You can keep down foam when cooking Great Northern, red kidney, pin to, or pea beans by adding one tablespoon of salt pork drippings or other fat to the cooking water for each cup of beans. This is par ticularly helpful in pressure cook ing Fat is not of much help m keeping large limas from foaming Rapid boiling and frequent stir ring cause bean skins to break so _ boil beans gently and stir very little SIMPLE TRIMMINGS FOR SERVING You don’t have to dress ud plain cooked beans to enjoy them. But when you want itxttttixutttiiixixtiiiitttittiiittttiixiitttlitiixiiitititxssitxtiixtxitiitiiitiiit t a :: i Gas Stoves Gas Clothes Dryers | ♦♦ ♦♦ ♦♦ II Water Heaters Room Heaters g ♦♦ ♦♦ ♦♦ |4 ii - Many Other Appliances :: » u :: Priced Low to Sell Our Service the Best H ♦♦ I WARD BOTTLE GAS | 8 J| § Enhrata, Pa. :: ♦♦ * t| 8888S88888:35XtS88888.'888!888888888t88!8S8888888J8 3o an easy change from the usual, try one of these trimmings at serv ing time; 1. To drained beans add finely sliced celery or chopped green, pepper or pimento. Season fur ther with butter, margarine, or meat drippings. 2 Make a quick spicy sauce by tb,nnmg catsup or chili sauce with an equal suantity of water or the bean liquid. Add finely chop ped onion. Pour the drained beans into the sauce, heat until the sauce bubbles, and you have beans Western style. BEANS IN PEPPER CASES ~4 medium-sized green peppers Catsup 3 cups baked beans Cut out stem ends of peppers; remove seeds. -Boil peppers five minutes m salted water; drain Fill peppers with beans and pour catsup over them. Place peppers in a half-inch of hot water in a baking dish or a muf fin pan. Bake at 350 degrees un til the peppers are tender and the beans heated through about 30 minutes. BEAN-TOMATO BAKE 3 cu'ps baked beans I 1 i cups canned or cooked tomatoes Put beans in a baking dish. Pour tomatoes over them and bake at 350 degrees about 30 minutes To use fresh tomatoes Place beans in baking dish and cover with thick slices of fresh toma to Sprinkle with bread crumbs and dot with table fat. Bake as above. (Continued on page 9) HEAR The Mcnnonite Hoar Each Sunday Lancaster WLAN 12:30 P. M. Norristown WNAR 8:00 A. M. Hanover WHVB 100 P. M.
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