Harper's cook book encyclopædia

Two-thirds of green corn cut from the cob ; one - third of lima beans. Put into enough boiling water to cover them, and stew gently together until very tender, stirring occasionally then pour off nearly all the water and add a large cupful of milk; stew in the milk for an hour ; then stir in a large lump of butter rolled in flour, a table-spoonful of cream, pepper and salt to taste. String beans may be substituted for the lima beans. Beans, Lima, with Ham or Bacon. — 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, drain, and pour parsley sauce over them. Place the ham on the beans. Time, fifteen to twenty minutes to boil. Beans, Lima, 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. Beans, Lima Beans, String The mould should be hot and kept hot until ready to serve ; then turn out. Beans, Lima, 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. Beans, Lima, to Stew. — Have ready a good rich brown gravy. Cut up some small onions, chives, 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 teaspoonfuls 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. Beans, String. — Boil and drain the beans in the usual way, and put them into a stewpan with some butter thickened with flour. Add chopped parsley, thyme, chives, etc., and a small cupful of stock ; season to taste with salt and pepper. Stew for some time, then thicken with two eggs well beaten up with a little milk or cream, and serve quickly. A little lemonjuice may also be added. Time to stew, ten minutes. Beans, String, Boiled. — No mode of cooking can make very old ones eatable. Put them as they are prepared into cold water. They are cut according to taste — lengthwise into thin strips, or obliquely into a lozenge form. The strings should be drawn off with the tops and stalks when they are come to their proper growth. Put them into a large saucepan of boiling water, slightly salted, allow the steam to escape, and keep boiling very fast until tender. Time, fifteen minutes if young ; twenty to twentyfive minutes if old. Beans, String, a la Bretonne. —