Manual for army cooks

Instead of oil, there may be used melted butter, cream, or the juice from boiled ham. When about to serve the salad, pour over the dressing. This dressing may be used with every species of lettuce, chicory, endive, water cress, celery, cabbage, dandelion, onions, tomatoes, etc. ; cold boiled cauliflower, beets, string and dried beans (boiled or baked), corn, potatoes, etc.; chicken, turkey, lobster, crab, boiled or baked salmon, shrimp, etc. BOILED DRIED BEANS, No. 1. Pick over the beans ; wash and soak them over night in cold water ; soft water is preferable. Drain and put the beans into a pot with enough fresh cold water to cover them plentifully. To two quarts of beans add one teaspoonful of bicarbonate of soda; cover and boil for fifteen minutes. Remove the scum as it rises. Pour oft' the water ; replace with boiling water. Cover, and boil steadily for two or three hours, or until tender. Drain, and season with butter, pepper, and salt. Boiled beans may be prepared as follows : After they are drained return them to the pot, pour over them about a half pint of hot stock, gravy, or tlie liquor from boiled beef or mutton ; add two table- spoonfuls of butter and a seasoning of salt ; put the pot over the fire, stir gently for five minutes, then add two teaspoonfuls of chopped parsley. Or, add to the beans about six to eight ounces of dripping or butter; stir, and when the butter is melted, season with pepper, salt, two teaspoonfuls of chopped parsley, and one teaspoonful of vinegar, and stir gently to mix the seasoning. BOILED DRIED BEANS, No. 2. With baked beef, mutton, or fresh pork. Boil the beans until they are tender ; drain them ; and when the meat is about half baked put them in the pan with it and stir occasionally until the meat is done. Serve with the meat. FRIED BEANS. Boil and drain the beans. Put into a frying pan enough butter or beef dripping so that when melted it will just cover the bottom of the pan. When this becomes hot put in the beans and fry brown ; stir them occasionally so that they will brown uniformly. STEWED DRIED BEANS, No. 1. With beef, mutton, or fresh pork. 2 quarts dried beans. 4 pounds beef, mutton, or fresh pork. Pepper, salt, and such herbs and spices as may be desirable. Prepare and boil the beans for fifteen or twenty minutes, as directed in recipe for Boiled Dried Beans, and drain. Cleanse and cut the meat into small pieces. Put beans and meat into a pot, and cover with cold water, put in the seasoning, cover, and simmer until all is thoroughly done, stirring occasionally. Serve beans and meat together. There may be added to the stew two or three sliced carrots and four or five minced onions, raw or fried. STEWED DRIED BEANS, No. 2. With bacon or salt pork. 2 quarts dried beans. About 1 pound bacon or salt pork. Minced parsley ; pepper and salt. Boil the beans tender and drain them. Cleanse and cut the meat into half -inch pieces, put it in a dry pot over the fire, and fry brown ; then add the beans, stir them together, and cook for twenty or twenty-five minutes either on the fire or in an oven, stirring occasionally. Season with the parsley; pepper and salt. Minced onion may be fried with the meat. BAKED DRIED PEAS. 3 pints dried peas. 7 quarts cold water. 3 pounds bacon or salt pork.