Cassell's dictionary of cookery

ounce of melted butter. Mix three table-spoonfuls of flour with a little milk, and thin it to a proper consistency with the rest of a pint, using it very gradually, that the batter may be quite smooth. Stir in the butter in its dissolved state, and keep moving the batter while three eggs, which have been well beaten, are added. A pinch of salt must not be omitted. Put the mixture into a well-buttered basin ; tie a cloth o\er it, and put it to boil at once, or the batter will settle at the bottom. It will take one hour BEA (46) BEA and a quarter, and should be moved in the saucepan for a few minutes after it is put to boil. Probable cost, 7d. Sufficient for hve or six persons. Beans, Broad or Windsor (a la Poulette). — Boil one quart of young broad beans over a quick fire until nearly done; then put them into a stewpan with sweet herbs very finely cut, a little sugar, half a pint of stock ; pepper and salt at discretion. Before beginning to stew see that the beans are well drained from the water in which they were boiled. Stew until half the liquor is absorbed, and just as they are on the point of simmering beat up the yolk of an egg with a quarter of a pint of cream, and add it to them. Time, ten minutes to boil ; fifteen to stew. Probable cost, from Gd. to 8d. per peck. Sufiicient for five or six persons. Beans, Broad or Windsor, Mashed. — This is the only way in which old beans may be cooked to advantage. They should be first boiled in the ordinary way fully half an hour, by which time the skins will have burst, and they may be easily removed. Mash them with the back of a wooden spoon until quite smooth, then put them back into the stewpan with a little sugar, butter, pepper, and salt. Warm up, and then press them into a buttered mould. The mould should be hot and kept hot until ready to serve ; then turn out. Probable cost, 6d. per peck. Sufficient for six or seven persons. Beans, Broad or Windsor, To Stew. — Have ready a good rich brown gravy. Cut up some small onions, cliives, and parsley; throw them into the gravy and simmer for ten minutes before the beans are put in. Sprinkle a quart of beans with two tea-spoonfuls of salt, one of pepper, and one of sugar, mix together and put them into the gravy. Stir the beans gently over a slow fire till the gravy is absorbed by them. In ten minutes serve them up. Probable cost, 6d. a peck. Sufficient for a dish. Beans, Broad or Windsor, with Ham or Bacon. — This is a very popular dish. The beans must be boiled separately and not with the ham. They should be young, and only shelled just before cooking. Put them into boiling water with a little salt, boil very quickly, and when drained pour melted butter over them. Place the ham on the beans. Time, fifteen to twenty minutes to boil. Probable cost, 6d. to 8d. per peck. Sufficient for six or seven persons.