Spinach requires very careful cooking. When well
prepared and served very hot, it is a delicious vegetable,
but a very little carelessness in the preparation spoils
the dish. No vegetable requires such careful cleansing
to free it from sand and grit ; when picked (see p.
34) it should be put into a large bowl of cold water,
well rinsed, and lifted into another bowl of clean water ;
and if not thoroughly clean, put back into the first bowl,
after the bowl has been washed out and refilled with
1 Always heat the colander before you drain the vegetables.
CHAP. VIII
VEGETABLES
119
clean water. When clean, put the spinach into a large
uncovered saucepan without any water ; let it boil for
about ten minutes, pressing it down, and stirring
occasionally to prevent it from burning. When tender,
drain it through a colander, pressing the water that has
come from the spinach well out ; chop the spinach very
fine ; put it into a stewpan with the butter, pepper, and
salt ; when very hot, put it into a hot dish, and serve
quickly. A poached egg is sometimes placed on the
spinach, and sippets of bread put round.
French Beans and Scarlet Runners
French Beans
Boiling Water
1 oz. Batter to 1 lb.
Beans
1 Dessertspoonful Salt to a Quart
of Water
Very Small Piece of Soda
Pepper, Salt
Prepare the beans (see p. 34) ; cut them into thin
strips ; throw them as they are cut into cold water in
which a little salt has been put ; drain them. Let
them boil for ten minutes if young, longer if old ;
when done, they sink to the bottom of the saucepan ;
drain through a colander ; put the beans on a hot dish ;
place the butter in the middle ; sprinkle a little pepper
and salt over; serve hot.
French Beans a l’Allemand
1 lb. Beans
1 oz. Butter
J Teaspoonful Sugar
1 oz. Flour
4 Pint Milk
Pinch of Sal t
Boil the beans as above, until they are nearly done ;
drain them ; make a sauce with the butter, flour, milk,
sugar, salt, and a small quantity of the water the beans
are boiled in ; stir it well ; put in the beans when the
sauce boils ; let them simmer for about ten minutes.
Cauliflower can be cooked in this way.
120
MIDDLE CLASS COOKERY BOOK part n
Broad Beans
Shell the beans, which should be young ; put them
into boiling water ; let them boil quickly for a quarter
of an hour if young, longer if old ; when tender they
are done. Serve with parsley and butter sauce (see
p. 124). Boiled bacon is usually eaten with these beans,
To Boil White Haricot Beans
1 Pint Beans | 2 Quarts Cold Water
i oz. Butter
Soak the beans in cold water the night before they
are to be used ; pour away the water ; put them into a
saucepan with the cold water and butter ; let them boil
for two hours, or till soft, but not broken. Drain them
in a colander ; serve with parsley and butter sauce
(p. 124).
White Haricot Beans to serve with Hashes, etc.
1 Pint Haricot Beans 1 oz. Butter
2 Quarts Cold Water 4 ,, Flour
1 Teaspoonful Pepper
Page 58
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Spinach requires very careful cooking. When well
prepared and served very hot, it is a delicious vegetable,
but a very little carelessness in the preparation spoils
the dish. No vegetable requires such careful cleansing
to free it from sand and grit ; when picked (see p.
34) it should be put into a large bowl of cold water,
well rinsed, and lifted into another bowl of clean water ;
and if not thoroughly clean, put back into the first bowl,
after the bowl has been washed out and refilled with
1 Always heat the colander before you drain the vegetables.
CHAP. VIII
VEGETABLES
119
clean water. When clean, put the spinach into a large
uncovered saucepan without any water ; let it boil for
about ten minutes, pressing it down, and stirring
occasionally to prevent it from burning. When tender,
drain it through a colander, pressing the water that has
come from the spinach well out ; chop the spinach very
fine ; put it into a stewpan with the butter, pepper, and
salt ; when very hot, put it into a hot dish, and serve
quickly. A poached egg is sometimes placed on the
spinach, and sippets of bread put round.
French Beans and Scarlet Runners
French Beans
Boiling Water
1 oz. Batter to 1 lb.
Beans
1 Dessertspoonful Salt to a Quart
of Water
Very Small Piece of Soda
Pepper, Salt
Prepare the beans (see p. 34) ; cut them into thin
strips ; throw them as they are cut into cold water in
which a little salt has been put ; drain them. Let
them boil for ten minutes if young, longer if old ;
when done, they sink to the bottom of the saucepan ;
drain through a colander ; put the beans on a hot dish ;
place the butter in the middle ; sprinkle a little pepper
and salt over; serve hot.
French Beans a l’Allemand
1 lb. Beans
1 oz. Butter
J Teaspoonful Sugar
1 oz. Flour
4 Pint Milk
Pinch of Sal t
Boil the beans as above, until they are nearly done ;
drain them ; make a sauce with the butter, flour, milk,
sugar, salt, and a small quantity of the water the beans
are boiled in ; stir it well ; put in the beans when the
sauce boils ; let them simmer for about ten minutes.
Cauliflower can be cooked in this way.
120
MIDDLE CLASS COOKERY BOOK part n
Broad Beans
Shell the beans, which should be young ; put them
into boiling water ; let them boil quickly for a quarter
of an hour if young, longer if old ; when tender they
are done. Serve with parsley and butter sauce (see
p. 124). Boiled bacon is usually eaten with these beans,
To Boil White Haricot Beans
1 Pint Beans | 2 Quarts Cold Water
i oz. Butter
Soak the beans in cold water the night before they
are to be used ; pour away the water ; put them into a
saucepan with the cold water and butter ; let them boil
for two hours, or till soft, but not broken. Drain them
in a colander ; serve with parsley and butter sauce
(p. 124).
White Haricot Beans to serve with Hashes, etc.
1 Pint Haricot Beans 1 oz. Butter
2 Quarts Cold Water 4 ,, Flour
1 Teaspoonful Pepper