Victoria University College

Manawatu Times, Volume 66, Issue 122, 24 May 1941, Page 5

Victoria University College

SARAH ANNE RHODES FELLOWSHIP DRIED LEGUMES Dried peas, beans and lentils are relatively inexpensive and yet do not jnjoy the popularity they deserve. They are concentrated and nutritious foods containing a high percentage of protein. They can, to some extent, be used as a meat substitute. Where the cost of fuel is a heavy< item dried beans and peas are somewhat expensive to cook, as they require long, slow cooking to soften them. Peas and lentils can be cooked without soaking but it is necessary to soak beans 24 hours. Discard the soaking water before cooking. Legume Soup Ingredients: Dried legumes 1 cup, cold water 5 cups, 4 onion, -£ rasher bacon, 2 tablespoons butter, 2 tablespoons Hour, 14 teaspoons salt, pepper, 2 cups milk. Method: Wash the legumes and, if beans, soak 24 hours and discard the soaking water. Add 5 cups. water to peas or lentils and 3 cups to soaked beans. Add diced bacon and onion and simmer until tender. Rub through a sieve. Make a thin white sauce by melting the butter, add the flour and heat until it froths, then add the milk gradually away from the heat. Season and boil one minute. Add the sieved legumes to the sauce and serve hot. Bean Loaf in Egg Sauce Ingredients for Loaf: 7oz. dried beans, 41b. cheese, 41b. breadcrumbs, 4 tablespoons grated onion, 1 rasher chopped bacon, 1 teaspoon salt, pepper, vegetable water or stock. Method: Soak the beans 24 hours, discard the soaking water and cook till soft. Mix all the ingredients into the correct consistency with vegetable water or stock. Put in a greased baking tin and bake in a slow oven for 20 minutes. Egg sauce: Make a white sauce, using 3 level tablespoons butter, 3 level tablespoons flour, 14 cups milk, salt and pepper. When read to serve add two hard cooked eggs cut in 4in. cubes. Kedgeree Ingredients: 4 cup brown rice, J cup

lentils, 2 cups water, 1 onion, tablespoon butter or dripping, 1 teaspoon . salt, pepper. ; Method: Boil the lentils and rice in water until soft. Slice the onion and j ‘ brown in the dripping. Hour the fat i into the rive and lentil mixture and serve with the onions on top. Garnish A with parsley. Lentils and Celery j Ingredients: £ cup lentils, i cup green x celery (cut in small pieces), 2 tablespoons chopped onion, 1 tablespon butter, $ teaspoon salt, pepper. Method: Cook the lentils in about 24 cups of water for an hour. Add celery, ' cut. into small pieces. Add chopped ' onion browned in the butter, then season i with salt and pepper. Cook together for ( 4 hour. All tiie water should be absorb- 5 ed by this time and the lentils and ; celery cooked. This recipe makes 3-1 ; servings. < Beans and Macaroni Ingredients: £ cup beans, \ cup maca- I roni, 2 tablespoons breadcrumbs which ! have been tossed in melted butter, | 1 cup grated cheese, and 1 cup white < sauce made by using 2 tablespoons | butter, 2 tablespoons dour and 1 cup milk, salt and pepper, or 1 cup tomato 1 sauce made by using 1 cup sieved tomatoes in place of the milk. Add a little ( water to the tomatoes when cooking • them. i, Method: Soak the beans 24 hours and ' then cook the beans and macaroni in fresh water. Combine ail ingredients except the breadcrumbs, which are . sprinkled on top. Bake at 350 deg. ; Fahr. till browned.