Pea and Bean Flour

Ingredients

• two pounds the price many of them receive
• 76 all the advantages could be obtained by substituting some vegetable oil

Directions

1. A correspondent sends the following: "Pea and bean fiour are kept on sale in Europe as much as oatmeal or pearl barley. They can be used to give "body" to soups and in other ways. They do not require very long cooking, being in this matter a great improvement over the unground peas, PORTABLB Bean Soup

2. Is also frequently on sale, and forms a part of the soldiers "rations" in some countries. A small brick of it can be quickly made into soup with some hot water. They are useful in many house- holds for extempore meals and for hunters and picnic parties.

3. Other Portable Soups.

4. Those I have seen were made of pea or bean fiour, dried and desecated tomatoes and other vegetables, seasonings etc. com- bined into a brick by the use of animal fat. 76

5. All the advantages could be obtained by substituting some vegetable oil at the time of cooking with the advantage, besides ' cleanliness and wholesomness, of being in a form to keep indefinitely ; there being no animal product to become stale or rancid. Corn Starch No. i.

6. Farmers can if they choose have always a supply of com starch without paying for one or two pounds the price many of them receive for a whole bushel of com in their local market. The requisites are field com in the "milk" state, an abundance of clean water, and sunshine."

7. Pea and bean fiour can be made with a Vegetarian Society Mill.

8. From Ma; YaCn, Supt. Pood Reform DepartmCDt of tite world's W, C. T. U.