Use of Corn, Kafir, and Cowpeas in the Home
Source of Digital Item
The cowpea is distinguished among the legumes for the peculiarly delicate and pleasing flavor of many varieties. It seems strange, therefore, that, though generally and favorably known as a staple food in the Southern States, it has not come into more general use in the dietary of the United States as a whole. Its failure to do so is probably attributable to the fact that no great effort has been made to create a general market for it. It is well worth very greatly extended use, as it is a wholesome, nutritious foodstuff from which a variety of palatable as well as economical dishes can be made.
Cowpeas are used on the table in three forms: In the pod, shelled green, and shelled dried. In these three forms they correspond, respectively, to string beans, shelled green peas, and dried navy beans, and call for much the same methods of preparation for the table.