TO COOK LEGUMES OF ALL VARIETIES
By H. H.
Look over carefully, cover with boiling water, and let stand in a hot place until they are wrinkled all over, wash thoroughly in cooler water, and put to cook in boiling water; keep boiling until tender, and then add the salt. This will not take over three hours. Do not stir while cooking. Keep plenty of liquid on the legumes — two or three inches above them until the last hour. When tender, they are ready to bake, or use in the various ways needed. The best beans are the kidney, Mexican or Chili, red California, lima, and navy. All kinds of dried peas will cook nicely this way, also lentils. If the recipe is closely followed, every particle of skins of beans will pass through the colander if necessary to sift them. The flavor of the bean is best preserved if they are kept boiling. I have used this recipe in my class work for six years, and it has never failed.