Wash and string the beans, cut into thin strips, or merely break across into two or three pieces. Scald them, and then put on in the boiling stock, with i^ oz. butter and some fresh herbs (PfefFerkraut), to boil gently till tender. 1 20 Gemiise. Brown the remaining butter with the flour and add to the beans. Just before serving, stir in the chopped parsley and add sugar and salt to taste. Griine Bohnen mit Mohrruben. (French Beans with Carrots.) Prepare as Peas and Carrots (see recipe, page 118), scalding the beans first and allowing i^ lb. carrots to I lb. finely-cut beans. Griine Bohnen mit Hiloh. (French Beans with Milk.) For 6 Persons. Time of Preparation : 2 hours. 2 lbs. beans. 2 oz. butter. i^ pint milk. I tablespoonful flour✪ French Beans. Fresh herbs. I tablespoonful chopped parsley. \ teaspoonful Liebig's Meat Extract. A pinch of nutmeg. Boil the beans (either cut, or broken in short lengths) with salt until tender, then drain on a sieve. Brown the butter and flour slightly, stir in the milk and a little Meat Extract, boil up, add a pinch of nutmeg, the chopped parsley, herbs (Pfefferkraut), salt, and finally the beans, bring all once more to the boil and serve. Grune Bohnen mit Birnen. (French Beans with Pears. — A Frisian dish.) For 6 Persons. Time of Preparation : 2 hours. I-} lb. beans* I lb. pears. 3 oz. butter: f pint stock. Lemon juice. Sugar. I tablespoonful flour✪ French Beans with Pears. Vegetables* 121 String the beans and either cut them into thin strips or break them into short lengths. Scald them and then put them on in boiling stock with salt and half of the butter. When nearly tender, add the pears peeled and cut into quarters and continue boiling until both pears and beans are quite tender. Before adding the pears, slightly brown the remainder of the butter with the flour and add to the beans. Flavour with^lemon juice and sugar. Grune Bohnen mit Tomaten. (French Beans with Tomatoes.) For 6 Persons, Time of Preparation : 2 hours. 2 lbs. beans. 1 lb. tomatoes. 2 oz. butter, ij pint stock. A little sugar. Salt. I teaspoonful flour. I tablespoonful lemon juice, i^ oz. chopped ham. I tablespoonful chopped parsley. A pinch of carbonate of soda. \ teaspoonful chopped onion. I tablespoonful vinegar✪ French Beans with Tomatoes. String the beans, break them across into short lengths, put them on in boiling water with i tablespoonful vinegar and a pinch of carbonate of soda. Bring to the boil, pour this water away and then boil till tender in the stock with i oz. of the butter. Cut the tomatoes into slices, dredge over with flour and stew gently in a covered saucepan for 10 minutes, with the chopped ham and an oz. of butter. Add the onion to the stock in which the beans have been boiled, which should now amount to about J^ pint. Boil a further 5 minutes and pour the thick sAuce so obtained through a hair sieve on to the beans, which must then be allowed once more to boil up. Flavour with lemon juice and sugar, stir in the chopped parsley and serve. Green peas can be prepared with tomatoes in the same way. 122 Gemiise. Bontes Oemiise. (Leipziger Allerlei.) Far 6 Persons. Time of Preparaiion : 3 hours. 4 oz. shelled green peas. 8 oz. asparagus, cut into short lengths. 4 oz. cauliflower, divided into tiny heads. 4 oz. small spring carrots. 4 oz. kohlrabi, sliced. \ oz. parsley root, chopped. 2 oz. butter. I tablespoonful sugar. I tablespoonful chopped parsley. I tablespoonful flour. Sugar and salt to taste.

AI-modernized reading of the original text

Wash and string the beans, cut into thin strips, or merely break across into two or three pieces. Scald them, and then put on in the boiling stock, with i^ oz. butter and some fresh herbs (Pfefferkraut), to boil gently till tender. 1 20 Gemiise. Brown the remaining butter with the flour and add to the beans. Just before serving, stir in the chopped parsley and add sugar and salt to taste. Griine Bohnen mit Mohrruben. (French Beans with Carrots.) Prepare as Peas and Carrots (see recipe, page 118), scalding the beans first and allowing i^ lb. carrots to I lb. finely-cut beans. Griine Bohnen mit Hiloh. (French Beans with Milk.) For 6 Persons. Time of Preparation : 2 hours. 2 lbs. beans. 2 oz. butter. i^ pint milk. I tablespoonful flour. Fresh herbs. I tablespoonful chopped parsley. \ teaspoonful Liebig's Meat Extract. A pinch of nutmeg. Boil the beans (either cut, or broken in short lengths) with salt until tender, then drain on a sieve. Brown the butter and flour slightly, stir in the milk and a little Meat Extract, boil up, add a pinch of nutmeg, the chopped parsley, herbs (Pfefferkraut), salt, and finally the beans, bring all once more to the boil and serve. Grune Bohnen mit Birnen. (French Beans with Pears. — A Frisian dish.) For 6 Persons. Time of Preparation : 2 hours. I-} lb. beans* I lb. pears. 3 oz. butter: f pint stock. Lemon juice. Sugar. I tablespoonful flour. Vegetables* 121 String the beans and either cut them into thin strips or break them into short lengths. Scald them and then put them on in boiling stock with salt and half of the butter. When nearly tender, add the pears peeled and cut into quarters and continue boiling until both pears and beans are quite tender. Before adding the pears, slightly brown the remainder of the butter with the flour and add to the beans. Flavour with lemon juice and sugar. Grune Bohnen mit Tomaten. (French Beans with Tomatoes.) For 6 Persons, Time of Preparation : 2 hours. 2 lbs. beans. 1 lb. tomatoes. 2 oz. butter, ij pint stock. A little sugar. Salt. I teaspoonful flour. I tablespoonful lemon juice, i^ oz. chopped ham. I tablespoonful chopped parsley. A pinch of carbonate of soda. \ teaspoonful chopped onion. I tablespoonful vinegar. String the beans, break them across into short lengths, put them on in boiling water with i tablespoonful vinegar and a pinch of carbonate of soda. Bring to the boil, pour this water away and then boil till tender in the stock with i oz. of the butter. Cut the tomatoes into slices, dredge over with flour and stew gently in a covered saucepan for 10 minutes, with the chopped ham and an oz. of butter. Add the onion to the stock in which the beans have been boiled, which should now amount to about J^ pint. Boil a further 5 minutes and pour the thick sAuce so obtained through a hair sieve on to the beans, which must then be allowed once more to boil up. Flavour with lemon juice and sugar, stir in the chopped parsley and serve. Green peas can be prepared with tomatoes in the same way. Gemiise. Bontes Oemiise. (Leipziger Allerlei.) Far 6 Persons. Time of Preparaiion : 3 hours. 4 oz. shelled green peas. 8 oz. asparagus, cut into short lengths. 4 oz. cauliflower, divided into tiny heads. 4 oz. small spring carrots. 4 oz. kohlrabi, sliced. \ oz. parsley root, chopped. 2 oz. butter. I tablespoonful sugar. I tablespoonful chopped parsley. I tablespoonful flour. Sugar and salt to taste.

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French BeansCarrotsFrench Beans with MilkFrench Beans with PearsFrench Beans with TomatoesBeans with Tomatoes and HamLeipziger Allerlei (Mixed Vegetables)

German cookery for the English kitchen