The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

tomato change it. Those who taste our baked beans for the first time exclaim, “I would not have believed it,” and it is hard for them to believe that there is no meat in them. Bake Red Kidney and other varieties of beans the same as white beans. For those who think they must have the molasses, use 1 teaspn. molasses (or 2 teaspns. for a very strong molasses flavor) 2 teaspns. oil and 1½-1¾ teaspn. salt to each pint of beans. =★ Western Baked Beans= Boil beans in salted water until the skins are broken. Put into a pudding dish with plenty of water and bake in a slow oven until dry and mealy and delicately browned over the top. =Baked Split Yellow Peas= 1 qt. (1½ lb.) split peas 1-2 tablespns. browned flour ½ cup strained stewed tomato 3-3½ teaspns. salt Wash peas, put into bean pot, add browned flour, tomato and salt which have been mixed together, then turn over them two or three times their quantity of boiling water. Stir well. When boiling, regulate the heat of the oven so as to keep them gently simmering for from 5 to 7 hours. Do not stir after they are first put to cooking. They require greater care than beans to keep them from breaking. However, if they do not keep their shape they will be of a jelly-like consistency not at all objectionable. May add 2 large onions sliced fine. =Baked Split Yellow Peas No. 2= 1 qt. peas ¼ cup roasted nut butter 1 cup tomato 3-3½ teaspns. salt Rub nut butter smooth with tomato and add with salt and boiling water to peas. Raw nut butter and browned flour may be substituted for the roasted nut butter. =★ Baked Split Green Peas= Wash peas and put into a baking dish with 1 teaspn. of salt to each pint of peas and 2 to 2½ times the quantity of water. Cook on top of the stove until tender (about 1 hour), then put, covered, into a slow oven and bake until dry and mealy all through,