BEANS, FRENCH, Pickled.
— Put small young beans✪ French Beans to Preserve for Winter into strong
salt and water for three days, and stir
now and then. Put them into a sauce-
pan with vine leaves, under and over
them, and fill with salt and water ; keep
on the fire till they are a fine green ;
drain; place in jars, and cover them
with vinegar, allspice, cayenne, ginger,
boil six minutes ; pour on hot.
BEANS, FRENCH, as Salad.
— Boil the beahs in salt and water, drain
them, season with cayenne pepper,
cream and vinegar ; cover them ; to
stand three hours. Drain again, and
mix salad of any kind, seasoning in the
usual way,
BEANS, Windsor, Fricasseed.
— When grown large, but not mealy,
boil, blanch, and lay then in a white
sauce ready hot ; just heat them through
in it, and serve. If any are not of a
fine green, do not use them in this dish.
BEAUTY, personal, to pro-
mote.— Labour to be cheerful. Do
not give way to trouble. If you have
misfortunes, bear them with submission ;
for brooding, maundering, &c. do no
good. Above all be good-tempered. For
the state of the mind has great influence
upon the facial appearance, and bodily
attitude.
BECHAMEL SAUCE.— Put a
few slices of ham into a stew-pan, a few
mushrooms, two or three shalots, two
clovei, also a bay leaf and a bit of
butter. Let them stand a few hours.
Add a little water, flour, and milk or
cream ; simmer forty minutes. Scalded
parsley, very fine, may be added.
BEDS, to detect dampness in.
— After having warmed the bed with
the pan, place between the sheets
a wine or beer glass ; if after a few
minutes, the glass collects no vapour,
it is safe, and vice versa. In all doubt-
ful cases, such as a strange bed, sleep
between the blankets.
BED SORES. — The white of an
egg beaten to a strong froth ; then drop
BEE
45
BEE
In gradually, whilst you are beating, two
table-spoonfuls of spirits of wine ; put
it into a bottle, and apply occasionally
with a feather. Soap Plaster, sold by
the Druggists, protects the affected part
from friction or rubbing.
BEECH WOOD, to stain
Mahogany colour.— Put two ounces
of dragon's blood in small pieces into
a quart of spirits of wine ; let it stand in
a bottle, in a warm place, and shake it
frequently.
Beef — Hind-Quarter
1. Sirloin.
2. Rump.
3. Edge-Bone.
4. Buttock.
5. Mouse- Buttock.
6. Veiny Piece.
7. Thick Flank.
8. Thin Flank.
9- Leg.
10. Fore Rib ; 5 Ribs.
Fore-Quarter.
11. Middle Rib ; 4 Ribs.
12. Chuck ; 3 Ribs.
BEEF, to Choose. — If the flesh
of ox-beef is young, it will have a fine
imooth open grain, be of a good red,
and look tender. The fat should look
white rather than yellow ; for when that
is of a deep colour, the meat is seldom
good ; beef fed by oil-cakes is in general
so, and the flesh is flabby. The grain
of cow-beef is closer, and the fat whiter,
than that of ox-beef ; but the lean is not
of so bright a red. The grain of bull-
beef is closer still, the fat hard and
skinny, the lean of a deep red, and a
stronger scent. Ox-beef is the reverse.
Ox-beef is the richest and largest, but
in small families, and to some tastes,
heifer-beef is better, if finely fed. In
old meat there is a streak of horn in the
ribs of beef : the harder this is, the
older ; and the flesh is not finely
flavoured.
Consult me
1902Page 47 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BEANS, FRENCH, Pickled. — Put small young beans into strong salt and water for three days, and stir now and then. Put them into a saucepan with vine leaves, under and over them, and fill with salt and water ; keep on the fire till they are a fine green ; drain; place in jars, and cover them with vinegar, allspice, cayenne, ginger, boil six minutes ; pour on hot.
BEANS, FRENCH, as Salad. — Boil the beans in salt and water, drain them, season with cayenne pepper, cream and vinegar ; cover them ; to stand three hours. Drain again, and mix salad of any kind, seasoning in the usual way,
BEANS, Windsor, Fricasseed. — When grown large, but not mealy, boil, blanch, and lay then in a white sauce ready hot ; just heat them through in it, and serve. If any are not of a fine green, do not use them in this dish.
BEAUTY, personal, to promote.— Labour to be cheerful. Do not give way to trouble. If you have misfortunes, bear them with submission ; for brooding, maundering, &c. do no good. Above all be good-tempered. For the state of the mind has great influence upon the facial appearance, and bodily attitude.
BECHAMEL SAUCE.— Put a few slices of ham into a stew-pan, a few mushrooms, two or three shalots, two clovei, also a bay leaf and a bit of butter. Let them stand a few hours. Add a little water, flour, and milk or cream ; simmer forty minutes. Scalded parsley, very fine, may be added.
BEDS, to detect dampness in. — After having warmed the bed with the pan, place between the sheets a wine or beer glass ; if after a few minutes, the glass collects no vapour, it is safe, and vice versa. In all doubtful cases, such as a strange bed, sleep between the blankets.
BED SORES. — The white of an egg beaten to a strong froth ; then drop
BEE
BEE
In gradually, whilst you are beating, two table-spoonfuls of spirits of wine ; put it into a bottle, and apply occasionally
with a feather. Soap Plaster, sold by
the Druggists, protects the affected part from friction or rubbing.
BEECH WOOD, to stain Mahogany colour.— Put two ounces of dragon's blood in small pieces into a quart of spirits of wine ; let it stand in a bottle, in a warm place, and shake it frequently.
Beef — Hind-Quarter
1. Sirloin.
2. Rump.
3. Edge-Bone.
4. Buttock.
5. Mouse- Buttock.
6. Veiny Piece.
7. Thick Flank.
8. Thin Flank.
9- Leg.
10. Fore Rib ; 5 Ribs. Fore-Quarter.
11. Middle Rib ; 4 Ribs.
12. Chuck ; 3 Ribs.
BEEF, to Choose. — If the flesh of ox-beef is young, it will have a fine imooth open grain, be of a good red, and look tender. The fat should look white rather than yellow ; for when that is of a deep colour, the meat is seldom good ; beef fed by oil-cakes is in general so, and the flesh is flabby. The grain of cow-beef is closer, and the fat whiter, than that of ox-beef ; but the lean is not of so bright a red. The grain of bullbeef is closer still, the fat hard and skinny, the lean of a deep red, and a stronger scent. Ox-beef is the reverse. Ox-beef is the richest and largest, but in small families, and to some tastes, heifer-beef is better, if finely fed. In old meat there is a streak of horn in the ribs of beef : the harder this is, the older ; and the flesh is not finely flavoured.
Records on this page
French Beans as SaladPickled French BeansBechamel SauceFrench Beans to Preserve for Winter