European and American cuisine

Preserved Beans, Cooked. — Open a jar of preserved string beans, drain and put them in a saucepan with boiling water, add V, teaspoonful salt, and cook till tender; then drain and finish the same as fresh string beans. String Bean Salad.— See my book Desserts and Salads, recipe Red Beans. — Soak 1 quart well-washed red beans in cold water overnight ; in the morning place them with fresh cold water in a saucepan over the fire ; as soon as they boil add 1 teaspoonful salt, 74 teaspoonful pepper, 1 whole onion, and a small bouquet, boil until done ; then add 1 ounce butter and Vf gill cream or unsweetened condensed milk, cook for a few minutes, and serve. Another way is to add y^ cupful red wine and 1 onion into which 3 cloves have been stuck. Lima Beans. — Place 1 quart shelled Lima beans in a saucepan, cover with boiling water, add Y^ teaspoonful salt, and boil till ten- der. Mix y^ teaspoonful cornstarch or flonr with 7^ tablespoonful butter ; add it to the beans, cook a few minutes ; add 1 gill of cream or unsweetened condensed milk, a little fine-chopped parsley, season to taste with salt, and serve. Lima Beans^ Sauted. — Boil 1 quart fresh shelled Lima beans in salted water 30 minutes, then drain off all the water, put the beans into cold water until cold ; then drain again, and return to the saucepan, add 1 tablespoonful butter, Vs even teaspoonful salt, Vi teaspoonful nutmeg, toss over the fire until hot, add Yt gill of cream and 1 teaspoonful fine-chopped parsley, then serve. Dried Lima Beans. — Soak 1 quart dried Lima beans in cold water overnight ; in the morning drain and place them in a saucepan with Ys pound of lean, well-washed salt pork, cover with cold water, and cook till tender ; remove the pork, mix Ys tablespoonful butter with Y2 teaspoonful flour, add it to the beans ; season with Y4 teaspoonful white pepper and salt to taste, cook a few minutes ; add 1 tablespoonful unsweetened condensed milk and a little fine-chopped parsley, then serve. Pork and Beans. — Soak 1 quart dried beans for several hours in cold water; drain and place them in a saucepan; cover with cold water ; add 1 pound salt pork and 2 whole onions ; cook until the beans are tender, but not broken, which will take about 2 hours ; then pour the beans into a dish ; add 1 tablespoonful molasses, Y4 teaspoonful white pepper and a little salt ; lay the pork in the center, and bake 1 hour. Baked Beans with Tomato Sauce. — Boil 1 pint beans with Ys pound pork the same as in foregoing recipe ; when done, drain them in a colander. Prepare a tomato sauce the same as on page 95 ; put the beans with the sauce into a dish, lay the pork in the center, and bake 1 hour. VEGETABLES. 491 PBAS. Green Peas— Modern Style.— Shell V, peck of young peas, put them in a saucepan, add 1 tablespoonf ul sugar and sufficient boiling water to barely cover ; add 2 ounces butter and 1 head of lettuce, boil 15 minutes ; then add 1 even teaspoonful salt, remove the lettuce, and cook till nearly dry ; add V^ teaspoonf ul white pepper. Mix the yolks of 2 eggs with Y^ cupful cream, add it to the peas, let it remain for a few minutes over the fire without boiling, then serve.