Shelled Beans

Ingredients

• beans
• salt
• butter
• hot cream

Method

1. 1

   Shell, wash, and boil the beans until tender, adding salt after they have boiled about 10 minutes.

2. 2

   Cook them in soft water for at least an hour.

3. 3

   Season with salt and butter, and add hot cream to Lima or any white beans.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 168. The excerpt below is the record exactly as published.

beans easily, pour upon the pods a quantity of scald- ing water, and the beans will slij) out very readily. In boiling suet dumplings, to be served with meat, like a vegeta- ble, put a plate at the bottom of the kettle, as, wlien first put in, they will sink, and sometimes stick at the bottom of the kettle and burn When they swell with boiling, they get light and float. Puddings are always boiled in a cloth. AKTICHOKES. JERUSALEM ARTICHOKES— Wash the roots thoroughly, scrape off the skin, cut off 1 end flat, and leave the other pointed. Boil until soft, in water containing a little salt, and a few drops of vinegar. Cook until soft, but do not leave longer, or they will be- come hard again. Take them up carefully, put them in the vegeta- ble dish, and pour over them scalded cream, or serve with a white sauce. They can also be chopped coarsely and served as a salad, with a salad dressing. Time to boil about, 20 minutes. GLOBE ARTICHOKES.— Cut off the outside leaves, trim away the lower ones, and boil in salted water containing a few drops of vinegar; boil about 1 hour, drain, take out the choke, and serve with drawn butter poured over them. FRENCH ARTICHOKES, FRIED— Wash and trim the arti- choke heads, and cut them into thin slices; place in cold water with a little salt and vinegar added; this should be done 15 or 20 minutes VEGETABLES 221 before frying them. Drain, and wipe tliem dry; make a batter with 3 eggs, 2 tablespoons of salad oil, and 2 tablespoons of flour, seasoned with salt and pepper; mix the sliced artichoke thoroughly with the batter, then fry in hot fat, being careful that the artichoke is cooked through as well as browned. CANNED ARTICHOKES should be placed in ice-cold water for 15 minutes before serving them. The dressing to accompany them IB made by mixing 2 large spoons of vinegar with 1 of chopped parsley, a little salt and pepper, and 8 spoons of good salad oil. Abtichokes. — There are two vegetables called by this name, both belonging to the order Compositce. The Jerusalem artichoke, {Helianthus tuberosus) is said to be a native of Brazil, but has long been naturalized in this country. Its name is a corruption of the Italian girasole (sunflower). The flowers are like the common sunflower, only smaller, and the roots, something like potatoes in shape and size, are cooked as a vegetable, and sometimes used for pickles. This plant is perren- nial, and when once planted in a rich soil can be dug early every spring; the small roots left in. the ground will keep the crop growing year after year. The globe, or French artichoke, so called (Cynara Scols- m.us) is a native of Asia, but is naturalizdd in this country. The flowerbuds and upper part of the stalks are used for a vegetable at table, and are cultivated from suckers placed in rows 3 feet apart. Artichokes contain 80^ of water; 2 of albumenoids; 16% carbohydrates; 0.5^ fats; 1$^ mineral mat- ters. The Cakdoon {Cynara Sardimculus) is a native of south- ern Europe, and much resembles the artichoke. It has pur- ple flowers, and is grown, blanched and eaten like celery. ASPAKAGUS. A LA FRANCAISE — Wash and boil the asparagus until tender — about 15 to 25 minutes; drain them, cut off the heads and about 2 inches of the white part of the stalks; mince them with a knife, and mix them with a small onion cut finely; add the yolk of an egg well beaten, with salt and x^epper to taste; make it hot in a stew=i3an, and dish it up on a platter, with nicely browned, buttered toast. BUTTERED ASPARAGUS.— Pour boiling water over a bunch of asparagus, then untie the bundle and lay it in a large frying-pan; cover with boiling water, sprinkle on a very little salt, cover, and cook 20 or 30 minutes — do not cook until the heads break off. When done, pour off the water, lift the pieces carefully by the hard end of the stem, lay them in a flat vegetable dish, place bits of butter on the asparagus, set in the oven until the butter is melted, and send to the table. CREAMED ASPARAGUS.— Wash and cut asparagus in inch pieces until the hard part of the stem is reached, stew 15 minutes in slightly salted water; then drain in a colander. Make a rich cream sauce and pour over. Or use drawn butter. 222 VEGETABLES STEAMED ASPARAGUS — There is another method of boiling asparagus, rarely practiced by American cooks. It is to take the stouter varieties, cut them of exactly equal lengths, and stand them on end in a deep sauce^pan, with the heads projecting about 2 inches out of the water; then cook 80 to 40 minutes. By this plan at least ^ more of the stalk will be rendered delicious, while the head will be properly cooked by the steam. Then season, and serve. This is especially adapted to the "giant" and stouter varieties. Asparagus is a native of Europe, and is sometimes vulgarly called sjyarrow- grass. It is wholesome, but not very nutritious, and has been used in medicine, being a diuretic, and aperient. The cellular tissue contains a substance similar to sago. Its juice composed of a peculiar crystallizable principle called asparagin albumen, mannite, malic acid and some salts. To avoid getting the woody white part, which is not made tender by boiling, asparagus when gathered can be snapped off, instead of cutting it. BEANS. SHELLED — Shell, wash and boil until tender, adding salt after they have boiled about 10 minutes. If possible, always cook them in soft water. They should boil at least an hour. Season with salt and butter. Add hot cream

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