_Bean soup_: Clean the beans and wash them. Let them soak over night.
Cook them in the same water in which they have been soaked, until
tender. They are to be cooked in plain water without any seasoning and
with the addition of neither fats, starches nor other vegetables. When
the beans are done, meat stock and other vegetables may be added, if
desired. Pea soup is made in the same way.
The reason for not draining away the water in which the beans are soaked
is that it takes up some of the valuable salts, the phosphates for
instance. The addition of seasoning or fat while they are cooking makes
the beans indigestible.
_Baked beans_: Clean and wash well. Soak them over night. Let them boil
about three and one-half to four hours, using the water in which they
were soaked. Then put them into the oven to bake. They are to be cooked
plain and no fat or seasoning is to be added while they are baking.
After they are done you may add some form of fatty dressing, such as
bacon, which has been stewed in a separate dish, or you may dress them
with butter and salt when they are served. Cooked this way they digest
much more easily than when cooked in the ordinary way with tomatoes and
grease.
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