The art of German cooking and baking

1 — 2 tbsps. of vinegar Preparation: String the beans, slice them or break into 4 parts each, wash them, put over the fire with the butter or drippings, some bouillon and cook until tender, gradually adding more bouillon. >4 hour before well done, flour, vinegar, sugar are added, also salt and pepper. When they are cooked, add the parsley. If you like, you can put in a little summer savory. No. 45— GREEN STRING BEANS, PREPARED ANOTHER WAY. Quantity for 6 Persons. 2% lbs. of fresh, green beans 1 pt. of milk 3 qts. of water % pt. sweet cream % lb. of butter Salt to taste 2 tbsps. of salt 1 pinch of pepper 2 tbsps. of flour 1 tbsp. of minced parsley Preparation : The beans are prepared as given under No. 44, and boiled until tender in salt water, which is then drained off. The butter is melted, flour stirred in and the milk added. This dressing is cooked a few minutes, stirring constantly, and the beans put into it. Season with salt and pepper, stew 5 minutes and add the minced parsley. Remarks: The dressing for the beans must not be too thick. No. 46— SALTED GREEN BEANS. Quantity for 6 Persons. 2% lbs. of salted beans 1 pt. of milk 3 qts. of water ' % pt. of cream % lb. of butter 1 pinch of pepper 2 tbsps. of flour 1 tbsp. of parsley Preparation: Soak the beans in water for a few hours, drain and put over the fire in boiling water. Then boil until tender, drain and prepare the beans as given under No. 44 or No. 45. — 199 — Remarks: The salted beans need more time to cook than fresh beans and when seasoning, be careful not to add too much salt. No. 47— CANNED' GREEN BEANS. Quantity for 6 Persons. 1 qt. can of green beans % pt. of bouillon ⅙ lb. of butter 1 pinch of pepper and one of salt 1% tbsps. of flour 1 tsp. of finely chopped parsley Preparation : The water is poured off the beans, butter is melted and the beans put into it and cooked slowly for 15 minutes. Flour is lightly stirred in, the bouillon poured in and the beans stewed in it a little while, then seasoned with salt, pepper and the parsley. No. 48— CANNED WAX BEANS. Quantity for 6 Persons. 1 qt. can of beans % tbsp. of sugar ⅙ lb. of butter Salt to taste 1% tbsps. of flour 1 pinch of pepper % pt. of bouillon 1 tsp. of chopped parsley 1 tbsp. of vinegar Preparation: Pour off the water, melt the butter and put the beans in to steep a little while. Then stir in the flour, add the bouillon, season with vinegar, sugar, salt and pepper and stew 15 minutes, then add the parsley. No. 49— FRESH WAX BEANS. Quantity for 6 Persons. 2 qts. of fresh beans % pt. of water 3 qts. of water 3 tbsps. of vinegar 2 tbsps. of salt Salt to taste % lb. of butter 1 pinch of pepper 2% tbsps. of flour 2 yolks of eggs Preparation: The beans are strung and broken into 2 to 3 pieces, washed and cooked until tender in boiling salt water. The butter is melted, the flour and water added. Boil a few minutes, stirring constantly, and season with salt, pepper and vinegar. Put the beans into this gravy, stew them a little, then stir in the yolks of eggs, but do not boil any more. No. 50— CANNED SWEET-SOUR BEANS. Quantity for 6 Persons. 2 lbs. fresh, yellow beans % cup of vinegar 3 qts. of water ½ cup of sugar 2 tbsps. of salt 2 cloves 1 cup of water 1 stick of cinnamon Preparation: The beans are strung, broken into pieces — 200 — and cooked until tender in boiling salt water. One cup of water mixed with vinegar, sugar, cloves, cinnamon, boiled and poured over the beans, from which the salt water has been well drained. Serve cold. No. 51— BEETS. Quantity for 6 Persons. 3 lbs. of beets 1 pt. of milk 4 qts. of water Salt to taste ⅙ lb. of butter 1 pinch of pepper