Evening Republican, Volume 21, Number 9, Rensselaer, Jasper County, 19 January 1918 — Bread Made From Cow Peas Is Both Novel and Nutritious [ARTICLE]

Bread Made From Cow Peas Is Both Novel and Nutritious

Cowpea bread, made from fresh green cdwpeas, is still a novelty to many. This bread is not only wholesome and nutritious, but it also has a very agreeable flavor and a delicate green color which permits its use for dainty sandwiches when prepared with a filling of soft white cheese or a lettuce leaf and a bit of mayonnaise. Like other legumes the cowpea furnishes considerable protein, bo essential in our diet. It also contains valuable mineral salts which are also of benefit to the human system. . Used in bread the cowpea serves as a wheat flour , substitute, hence helps to conserve wheat. Moreover, in districts where these peas are grown, this should prove an economical kind of brea( L F Boil the cowpeas in the pods from one to two hours. Whc sufficiently cooled, shell them and put the peas through a meat Snder or vegetable press. For each loaf of bread take one cupful mashed cowpeas, one teaspoonfuLsalt, one tablespoonful sugar, and mix thoroughly. For every lohf allow one-fourth cake ast two-thirds cupful lukewarm water (or one-eighth cupful liquid yeast and about one-half cupful water). Mix yeast and wateir an d Idd to the cowpeas, lllend with this one cupful of sifted flour cover and let rise until quite light. Work in additional flour, about iy 2 cupfuls per loaf, until of the properconsistency.Kneaduntil smooth, cover and allow to rise again. When light, mold; place in greased pans; let rise until two or two and one-half times, its bulk; bake fifty to sixty minutes in a moderate oven.