Curried Beans with Tomato

Ingredients

• a pint of pink beans
• a tablespoon of butter
• a teaspoon of curry powder
• one tablespoon sugar
• a cup of tomato
• a pinch of mustard
• a small bird-pepper chopped fine

Method

1. 1

   Wash beans and boil with baking soda.

2. 2

   Drain and rinse, then fry chopped apple and onion with butter and curry powder.

3. 3

   Combine with beans, sugar, salt, butter, tomato, mustard, and pepper.

4. 4

   Bake slowly for at least eight hours.

Nutrition per serving

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 59. The excerpt below is the record exactly as published.

e tablespoon of butter, one tablespoon of flour. Butter should be melted and bubbling before adding flour. Put in the flour all at once, stir smooth, add the hot milk slowly, allowing the sauce to boil up once between each ad- dition of milk. When done, add half teaspoonful salt, one- quarter teaspoonful pepper. Mbs. George H. Wadleigh. CHAPTER IX. VEGETABLES. All vegetables except potatos, asparagus, peas, and cauli- flower should boil as fast as possible ; these four only moder- ately. To prevent the bad odor arising from boiling cabbage, put it in plenty of boiling water, add a pinch of soda, cover closely, boil fast ; keep boiling for half an hour, no longer. Onions should be boiled in milk and water — equal parts. Potatos should be pared before being boiled, if you wish to have them mashed and look white. Pour off the water the min- ute they are done and stand on the back of the stove covered with a napkin. Sweet potatos should not be pared, and they require longer cooking than the common potato. Potatos are good with all meats. Turnips, beets, cabbage, cauliflower, and greens are eaten with boiled meats. Mashed turnip, onion, and apple sauce, with roast pork. Tomatos are good with every kind of meat. Green peas, green corn, string beans, with either boiled or roasted meats. time table Tor cooking vegetables. Potatos, boiled Potatos, baked Sweet potatos, boiled Sweet potatos, baked 'Squash, boiled Squash, baked Green peas, boiled . . Shelled beans, boiled String beans, boiled . Green corn Asparagus Spinach Tomatos, fresh Tomatos, canned Cabbage 30 minutes. 45 minutes. 45 minutes. 60 minutes. 25 minutes. 45 minutes. .20 to 40 minutes. 60 minutes. 1 to 2 hours. . 25 to 60 minutes. . 1 5 to 30 minutes. .... 1 to 2 hours. 1 hour. Yu hour. ... to 2 hours. 94 LANDMARKS CLUB COOK BOOK. Cauliflower . . . Dandelions . . . Beet greens . . . Onions Beets Turnips, white Turnips, yellow Parsnips Carrots .... i to 2 hours. . . . 2 to 3 hours. i hour. . . i to 2 hours. . . . . i to 5 hours. 45 to 6o minutes. . . i to 2 hours. . . . . i to 2 hours. i to 2 hours. Miss Parloa. ARTICHOKES AL INBERNO. Boil artichokes for about ten minutes, take out, put them into a pan, open leaves a little, and pour in between leaves the stuffing, then bake in a quick oven for about five min- utes. Make stuffing by taking a lump of butter and some sweet oil, let it get good and hot ; add two of the small salted anchovies to every artichoke, dissolve well and remove bones, then add some chopped garlic and some chopped parsley, some grated bread and let all cook for about eight or ten minutes, then serve. Louise Guasti. STUBBED ARTICHOKES. Trim your artichokes by cutting off the top and ends of the leaves with knife and scissors. Boil in salt water fifteen min- utes. Let cool, and remove the hearts and tender leaves; chop, then crush through a colander. Leave only a good thickness for a shell. Add to the hearts a little soaked bread, butter, cream, pepper, salt, a suspicion of onion and yolks of two eggs (for one dozen artichokes). Stuff and bake in pan ten min- utes. Sauce : Butter melted with a little flour stirred in, and then add cream. Mrs. A. Haas. BAKED BANANAS. Place on a buttered dish six bananas peeled and cut in half lengthwise, and baste them with this dressing: One level tablespoonful butter, two heaping tablespoonfuls sugar, juice of VEGETABLES. 95 one lemon. Use half this dressing and bake fifteen minutes ; then use the remainder and bake fifteen minutes longer. Serve either hot or cold. Mrs. Madison W. Stewart. BAKED BANANAS. Remove skins from six bananas, put in a shallow granite pan ; mix two tablespoons melted butter, one-third cup sugar, and two tablespoons lemon juice. Baste bananas with one- half the mixture. Bake twenty minutes in a slow oven bast- ing during baking with the remaining mixture. Mrs. David Peacock. TRIED BANANAS. Peel the bananas, dip in butter and fry. a rum sauce. Serve very hot with Mrs. George J. Denis. BAKED BEANS WITH TOMATO. Three cups of beans, half onion, one can tomatos, one table- spoon butter, bacon about three inches square, one tablespoon molasses, one chile ; soak the beans over night ; in the morning let them boil up with a pinch of soda. Pour off the water and cover with cold water ; add the bacon and molasses, cook until tender; then put them in the oven and bake one hour. Add the onion which has been browned in the butter, the tomatos, chile, salt and cayenne pepper (to taste) strained. As it cooks down, keep adding this sauce, and, if necessary, a little water, until the beans are done, which will require a slow oven the greater part of a day. Mrs. Frank W. King. CURRIED BEANS WITH TOMATO. Pick over and wash a pint of pink beans and put on the fire with cold water. Ret them heat slowly, and when they have come to a boil, add half a teaspoon of baking soda. This soft- ens the skins and makes the beans wholesome. Boil for fifteen minutes, drain, and return to the stove with plenty of boiling water. Cook for ten minutes or so, then drain and rinse thor- oughly. Peel and chop some apple (or an orange, if you can’t get an apple) and a good-sized onion, and fry with a table- LANDMARKS CLUB COOK BOOK. spoon of butter and a teaspoon of curry powder. Put them in a bean-pot, or a two-quart stone jar, with a well-fitting cover, with the beans ; add one tablespoon sugar, one teaspoon salt, a good tablespoon butter, a cup of tomato, a pinch of mustard, and a small bird-pepper chopped fine

Cook this with the app: pantry check, scaling, and the assistant.