THE LEGUMES Composition and nutritive value Legumes as a substitute for animal food Legumin, or vegetable casein Chinese cheese Legumes the "pulse" of Scripture Diet of the pyramid builders Digestibility of legumes A fourteenth century recipe The green legumes Suggestions for cooking Slow cooking preferable Soaking the dry seeds Effects of hard water upon the legumes Temperature of water for cooking Amount of water required Addition of salt to legumes Peas, description of Buying votes with peas A commemorative dinner Peas bainocks Peas sausages Peas pudding Time required for cooking _Recipes:_ Stewed split peas Peas puree Mashed peas Peas cakes Dried green peas Beans, description of Mention of beans in Scripture Beans in mythology Time required for digestion Method of cooking Experiment of an English cook Parboiling beans Time required to cook _Recipes:_ Baked beans Boiled beans Beans boiled in a bag Scalloped beans Stewed beans Mashed beans Stewed Lima beans Succotash Pulp succotash Lentils, description of Use of lentils by the ancients Lentil meal Preparation for cooking _Recipes:_ Lentil puree Lentils mashed with beans Lentil gravy with rice Table topics.