Our native string beans appear in the market about
the last of June. The ones we find in the market in
the winter come from the South and California, and
are not nearly so tender or so fine flavored on account
of coming so far packed in crates and boxes. There
are several varieties of the beans. Some grow on low
bushes and some of them are runners. The low ones
are known as the bunch and wax bean, while the run-
ners are called the pole bean, and are trained on long
poles. Some of the pole beans grow^ as long as a foot,
and are very tender and fine for the table. The cran-
berry variety is much sought after for the table. The
white w^ax bean is very delicate and tender. In select-
ing string beans try to get one with a round pod, as
they are always more tender than the flat pod, and less
of the woody fiber in outside pod.
String Beans.
Remove strings, snap or cut into inch length, wash
in cold water, and put to cook in boiling water. Do
not use too much water, or you lose the flavor of the
bean, and also some of the green color Avhich makes
the dish attractive. Boil for two or three hours, ac-
166 SCIENTIFIC COOKING.
cording to the freshness of the bean. Season with salt
after the first hour. When tender, drain and season
with butter, salt and pepper.
String Beans with Bacon.
Use a cube of bacon two inches square; remove skin,
cut into thin slices almost through, place in stewpan,
and boil about fifteen minutes before you add the beans.
String and cut the beans into inch lengths, wash and
add to stewpan with the bacon, and simmer slowly for
two hours, or until the water has cooked away, leaving
the beans almost dry. Season with salt and pepper
and a little cayenne. Serve the cube of bacon on top
of beans.
Shell Beans.
The cran'berry bean is particularly fine shelled.
Shell, wash and cook in boiling water for two hours.
Cook slowly. Cook in small quantity of water, so there
will be none to drain off when beans are done. Season
with butter, salt and pepper. One pint of sweet com
added to them ten minutes before serving is fine.
Flageolets.
The flageolet is a French product, and we get them
canned. They are also dried, but the canned ones are
the ones we use. They make a nice and pretty border
for a fancy dish such as Chartreuse. They are im-
proved by the addition of a little onion juice and
minced parsley, added when the butter, salt and pepper
are added.
Lima Beans.
Use as soon as possible after they are taken from
the vine. Cook in boiling water until tender; it will
VEGETABLES. 167
take about thirty minutes for the fresh, tender ones.
Drain, season with butter, salt and pepper, and one-
fourth cup thick cream makes them much better. The
white wax bean is nice seasoned this same way. They
are called ''wax beans in cream " or "lima beans in
cream."
Peas. ✪ Young Peas in Butter
Page 77 · 2 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Our native string beans appear in the market about the last of June. The ones we find in the market in the winter come from the South and California, and are not nearly so tender or so fine flavored on account of coming so far packed in crates and boxes. There are several varieties of the beans. Some grow on low bushes and some of them are runners. The low ones are known as the bunch and wax bean, while the runners are called the pole bean, and are trained on long poles. Some of the pole beans grow as long as a foot, and are very tender and fine for the table. The cranberry variety is much sought after for the table. The white w^ax bean is very delicate and tender. In selecting string beans try to get one with a round pod, as they are always more tender than the flat pod, and less of the woody fiber in outside pod.
String Beans.
Remove strings, snap or cut into inch length, wash in cold water, and put to cook in boiling water. Do not use too much water, or you lose the flavor of the bean, and also some of the green color which makes the dish attractive. Boil for two or three hours, according to the freshness of the bean. Season with salt after the first hour. When tender, drain and season with butter, salt and pepper.
String Beans with Bacon.
Use a cube of bacon two inches square; remove skin, cut into thin slices almost through, place in stewpan, and boil about fifteen minutes before you add the beans. String and cut the beans into inch lengths, wash and add to stewpan with the bacon, and simmer slowly for two hours, or until the water has cooked away, leaving the beans almost dry. Season with salt and pepper and a little cayenne. Serve the cube of bacon on top of beans.
Shell Beans.
The cranberry bean is particularly fine shelled. Shell, wash and cook in boiling water for two hours. Cook slowly. Cook in small quantity of water, so there will be none to drain off when beans are done. Season with butter, salt and pepper. One pint of sweet com added to them ten minutes before serving is fine.
Flageolets.
The flageolet is a French product, and we get them canned. They are also dried, but the canned ones are the ones we use. They make a nice and pretty border for a fancy dish such as Chartreuse. They are improved by the addition of a little onion juice and minced parsley, added when the butter, salt and pepper are added.
Lima Beans.
Use as soon as possible after they are taken from the vine. Cook in boiling water until tender; it will
take about thirty minutes for the fresh, tender ones. Drain, season with butter, salt and pepper, and onefourth cup thick cream makes them much better. The white wax bean is nice seasoned this same way. They are called ''wax beans in cream " or "lima beans in cream."
Peas.
Records on this page
Young Peas in ButterString Beans with Bacon