in earthenware crocks, in which a thin layer of salt
is ’first put, then a layer of beans✪ Beans, French, to Preserve, then more salt,
and so on till the crock is full, being careful to cover
well at last with salt ; lay a clean cloth over it, and
cover down the crock with a clean, dry slate, and
store in a cool, dry cellar.
Lima {butter beans). — These are, when
fresh and young, cooked whole, in plain salted water,
then drained and served with a pat of butter, a squeeze
of lemon juice, white pepper, and salt. But when
dried, soak, say, a breakfast cupful of the beans✪ Lima (Butter Beans) for
two ^o four hours (some cooks soak them all night),
then drain well and cook in plenty of boiling salted
water till tender, which they should be in an hour.
Then turn them out on to a hot vegetable dish with
some morsels of butter, toss them together till this
is melted, and serve hot. These beans are usually
■chosen for the well-known American dish of baked
beans and pork. For this you soak a pint of the beans
overnight, and boil them next day for about three-
quarters of an hour in a pint of salted water, then lift
them out when the skin breaks easily, drain them well,
put half into a pipkin (in xVmerica a proper bean-pot is
used), lay on this about ^Ib. of salt pork after scoring
the rind well, cover it with the rest of the beans,
sprinkle with salt and pepper, then pour over them
a tablespoonful of molasses and enough salted water
to cover them, put the lid on closely, and bake in a
slow oven for six to eight hours. The white haricot
beans may also be used for this, but then use white
sugar instead of the molasses, and bake for nearly
double the time.
VEGETABLES.
;u
Butter beans when boiled and drained are excellent
when served with maitre d’hotel butter, or any sauce
to taste.
Beans, Jlageolets. — These, when dried, should be
I blanched for five minutes in boiling salt and water, then
drained and thrown into cold water, well rinsed in this,
I and again drained off ; now boil them in fresh salted
I water till quite tender, when you pour off the water,
and toss them for a few minutes with butter, pepper
and salt. If properly cooked they ought to be quite
I glossy. They can also be served, when cooked, with
any sauce to taste. When used fresh, i.e., when
too old to serve in the pod, though still green, they
are cooked precisely like peas, only omitting the spray
of mint.
Beans, Haricot, dried {Haricots blancs). — These are
I the dried seeds of the haricot bean, sometimes also called
the Soissons beans ; they make an excellent vegetable
when fresh ones are not easy to procure, and if pro-
perly cooked are as nourishing as they are appetising.
Well wash lib. of these beans and put them on in a
large saucepan full of soft water (beans, like other
vegetables, are the better for plenty of water whilst
cooking, whilst if hard water be used they toughen
in the cooking and never get soft ; it must also be
remembered that these beans must only be simmered,
for if allowed to boil at all hard they will burst and
spoil), let this just boil up (not more), then draw the
pan to the side of the stove, and only allow them
to simmer till they are about half done. They
take from two to three hours altogether. You now
add a little salt, and ^oz. or so of butter or clarified
VEGETABLES.
✪ Beans, Haricot, Dried
Page 16 · 3 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
in earthenware crocks, in which a thin layer of salt is ’first put, then a layer of beans, then more salt, and so on till the crock is full, being careful to cover well at last with salt ; lay a clean cloth over it, and cover down the crock with a clean, dry slate, and store in a cool, dry cellar.
Lima {butter beans). — These are, when
fresh and young, cooked whole, in plain salted water, then drained and served with a pat of butter, a squeeze of lemon juice, white pepper, and salt. But when dried, soak, say, a breakfast cupful of the beans for two to four hours (some cooks soak them all night), then drain well and cook in plenty of boiling salted water till tender, which they should be in an hour. Then turn them out on to a hot vegetable dish with some morsels of butter, toss them together till this is melted, and serve hot. These beans are usually ■chosen for the well-known American dish of baked beans and pork. For this you soak a pint of the beans overnight, and boil them next day for about threequarters of an hour in a pint of salted water, then lift them out when the skin breaks easily, drain them well, put half into a pipkin (in America a proper bean-pot is used), lay on this about 1/2 Ib. of salt pork after scoring the rind well, cover it with the rest of the beans, sprinkle with salt and pepper, then pour over them a tablespoonful of molasses and enough salted water to cover them, put the lid on closely, and bake in a slow oven for six to eight hours. The white haricot beans may also be used for this, but then use white sugar instead of the molasses, and bake for nearly double the time.
Butter beans when boiled and drained are excellent when served with maitre d’hotel butter, or any sauce to taste.
Beans, Jlageolets. — These, when dried, should be I blanched for five minutes in boiling salt and water, then drained and thrown into cold water, well rinsed in this,
I and again drained off ; now boil them in fresh salted I water till quite tender, when you pour off the water, and toss them for a few minutes with butter, pepper and salt. If properly cooked they ought to be quite I glossy. They can also be served, when cooked, with any sauce to taste. When used fresh, i.e., when too old to serve in the pod, though still green, they are cooked precisely like peas, only omitting the spray of mint.
Beans, Haricot, dried {Haricots blancs). — These are I the dried seeds of the haricot bean, sometimes also called the Soissons beans ; they make an excellent vegetable when fresh ones are not easy to procure, and if properly cooked are as nourishing as they are appetising. Well wash lib. of these beans and put them on in a large saucepan full of soft water (beans, like other vegetables, are the better for plenty of water whilst cooking, whilst if hard water be used they toughen in the cooking and never get soft ; it must also be remembered that these beans must only be simmered, for if allowed to boil at all hard they will burst and spoil), let this just boil up (not more), then draw the pan to the side of the stove, and only allow them to simmer till they are about half done. They take from two to three hours altogether. You now add a little salt, and ^oz. or so of butter or clarified
Records on this page
Beans, French, to PreserveLima (Butter Beans)Beans, Haricot, Dried