Stewed Haricot Beans

Ingredients

• one pound of haricot beans
• two quarts of cold water
• a small piece of dripping
• Peel two onions
• a tablespoonful of flour
• half a pint of water or stock
• season with pepper
• season with salt
• squeeze over a little lemon-juice

Method

1. 1

   Soak the beans in cold water overnight.

2. 2

   Place them in a saucepan with dripping and cold water; boil gently for two and a half hours, then steam.

3. 3

   Fry the onions until brown, stir in flour, add water or stock, season, and stir until thick.

4. 4

   Add the beans, stir together, and squeeze lemon juice over before serving.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 41. The excerpt below is the record exactly as published.

season with salt, pepper anda cood lump of putter, li too dry add a little, créampor milk. Cook twenty minutes after adding the corn. MINCED SPINACH. Wash spinach carefully, and boil until tender. Drain, and rub through a colander or chop fine. Then put in frying-pan a good lump of butter, the spinach, and salt and pepper to taste. When hot beat in three spoonfuls of cream. Garnish with sticed hard boiled egg. RQAS BE DeLOUATOERS WLI BEEF: Pare the potatoes, and place in the pan on the rack with the meat, basting when you do the beef. They will be nicely browned, and mealy when the meat is done. SO cise PED: POTALOES: Butter a baking dish, pare potatoes and slice thin, put in dish a layer of potatoes, and sprinkle with salt, pepper, and a little butter; then another layer of potatoes, etc., until dish is nearly full. Then fill with milk or cream. Bake one hour and a half. SGD yPOEATORS! Select for baking, potatoes as near of a size as possible; cut off each end; when baked, scoop out the inside with a spoon, being careful not to break the skins. Add to the potato, butter, = Entrée Dishes, Ramikins, Soutié Dishes, French Fire Game Pie Dishes, Fgg Poachers, Fish Entrée _ Bakers, French Filter Coffee Pots. Pr oo a China 10 per cent discount on mentioning this book. A, T. WILEY & CO. 1:03 Notre Dame St. and 2341 St. Catherine St. 100 Gee, LYMAN’ S _ ads? wee Fluid Coffee ACKNOWLEDGED THE BEST WHEREVER USED .... . Unrivatied for Camping and Picnics salt, and sufficient hot milk to make quite soft; beat till light and smooth; fill the skins with ithis, and place on end in a buttered pan on the oven grate till browned on top. The pota- toes will puff up considerably if sufficiently beaten. Nice for breakfast or tea. POIRAT OV CROO REITER S: Two cups of cold mashed potatoes free from lumps, two eggs beaten to a froth, one tablespoonful of melted butter, salt and pepper to taste; form into cakes, roll in beaten egg and cracker crumbs, and fry in hot lard. TOMATOSP IRATE: Two cups of water, one cup of rice. Put on the water with a little salt, and add the juice of one or two tomatoes to the water, or sufficient to color it. When the water boils, put in the rice, andborsuntil allathe (water 15 soaked ip. a nena melted. butter “to taste,.stire cover,.and keep ina swarm place: but not on the fire, until dinner is served. CADP OAs: Put one tablespoonful butter in a frying-pan, and, when it bubbles, add one tablespoonful flour. Add one cup hot milk, with salt and pepper to taste. Add one pint cold boiled potatoes cut into small dice, cook until thoroughly hot. PAR Nis Beles: Boil in salted water till very tender; mash and season with butter, pepper and salt; add a little flour and two well beaten eggs. Form into small balls, and fry in, hot lard. Abbey’s Effervescent Salt Builds up the system that worry and work and neglect break down. 101 e Home Made BREAD, James M. Aird ves: rors . BREAD, *“ Triticomina’’ BREAD (Patent) <S_ Telephones 1025, 1340, 6488, 5052 BAT_ED RHUBARB: Peel and cut into two-inch lengths three bunches rhubarb. Dredge with flour, and put in, baking dish with one large cup sugar sprinkled over. Bake in moderate oven three-quarters of an hour. Very nice served hot as a vegetable, or cold as a seice, POs OTS CONES. Two cups of mashed potatoes, two cups of flour, two ounces of butter, one tablespoonful salt, two teaspoonfuls Eagle Baking Powder, sufficient milk to make a dough. Rub the but- ter into the flour, add to it the potatoes, salt and baking pow- der, mix with the milk into a dough, and roll out about halt aimeincie thick = Cutiinto biscuit? and bake in “a quick oven for fifteen minutes. SE ENAC EL Remove all the stems, rejecting the old and discolored leaves; wash carefully, soak in salt and water for an hour, boil for ten minutes, drain through a sieve, and get rid of all the water by pressure; chop up quite finely, and place in a stewpan with one ounce of butter, half a teaspoonful of ground white sugar, half the quantity of white pepper, and salt; stir for five minutes, Serve on a vegetable-dish, with fried bread cut into triangles aoa Parnish,.and serve at. once. Ger iON” PENS Shell and wash, put them into cold water to cook; when nearly done, salt them; when tender (they will generally cook in Old Pianos received by W. H. Leacu, 49 Metcalfe Street, in part payment for New Morris 3 Pedalled Upright Pianos, 102 R. K. Ry fP., REAAUD, KING & PATTERSON : undertake all kinds of repairs to Furniture. Mattresses re-made Fu mitts equal to new. twenty minutes) take them up with a little of the liquor in which they were boiled, butter and pepper them, and they are much better to add a little sweet cream, but will do without. If they are cooked immediately upon gathering, they will need no sugar; if allowed to remain twelve hours or more, a tablespoon- ful of sugar will be found an addition. A sprig of mint or a little parsley may be added. SLEW PDR ARICOP BEANS: With a flavoring of onion, make an excellent and cheap dish for a family. Soak one pound of haricot beans in cold water all night. Next day place them in a saucepan with a small piece of dripping and two quarts of cold water; boil gently for two and a half hours, then steam. Peel two onions, shred them finely, and fry till a nice brown color. Stir in a tablespoonful of flour, and let it also brown. Add half a pint of water or stock to the onions, season with pepper and salt. Stir till it boils and becomes thick, then add the beans, stir, all together, squeeze over a little lemon-juice

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