toast.


MEAT WITH BEANS

Dry beans are very rich in protein, the percentage being fully as large
as that in meat. Dry beans and other similar legumes are usually cooked
in water, which they absorb, and so are diluted before serving; on the
other hand, meats by the ordinary methods of cooking are usually
deprived of some of the water originally present--facts which are often
overlooked in discussing the matter. Nevertheless, when beans are served
with meat the dish is almost as rich in protein as if it consisted
entirely of meat.

Pork and beans is such a well-known dish that recipes are not needed.
Some cooks use a piece of corned mutton or a piece of corned beef in
place of salt or corned pork or bacon or use butter or olive oil in
preparing this dish.

In the Southern States, where cowpeas are a common crop, they are cooked
in the same way as dried beans. Cowpeas baked with salt pork or bacon
make an excellent dish resembling pork and beans, but of distinctive
flavor. Cowpeas boiled with ham or with bacon are also well-known and
palatable dishes.


HARICOT OF MUTTON

2 tablespoonfuls of chopped onions.
2 tablespoonfuls of butter or drippings.