Stewed Kidney Beans

Ingredients

• a pint of dried red kidney-beans
• a quart of cold water
• half a cupful of cold water
• two tablespoonfuls of butter
• half a level teaspoonful of salt
• a quarter of a saltspoonful of pepper

Method

1. 1

   Wash the beans and put them in cold water.

2. 2

   Heat gradually, adding cold water every fifteen minutes until tender.

3. 3

   Drain, add butter, salt, and pepper, heat, and serve hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 217. The excerpt below is the record exactly as published.

a pint of dried red kidney-beans, put them over the fire in a quart of cold water, and heat them gradually. When the beans begin to boil, pour half a cup- ful of cold water over them to check the boiling. Every fifteen minutes put in half a cupful of cold water, and cook the beans gently until they are just tender. When the beans are tender, drain them, add to them two tablespoonfuls of butter, half a level teaspoonful of salt, and a quarter of a saltspoonful of pepper ; heat them, and serve them hot. The beans may be soaked over night if there is time, and if so prepared will cook in about an hour. Aq excellent addition to stewed kidney-beans is a small onion, peeled, chopped fine, and fried yellow in the butter used for seasoning the beans. DRIED WHITE BEANS. Dried white beans are good cooked in the same way. The cold beans are excellent if fried with salt, pepper, and butter, either with or without chopped parsley or onion. 402 PHA CTICAL AMERICAN- COOKERY. GREEN CORN BOILED. Choose short, thick ears of fresh green com ; remove all the husk except the inner layer ; strip that down to remove all the silk from the corn and to permit the cutting away of any defective grains, and then replace it, and tie it at the upper end of each ear of corn. Have ready a large pot half full of actually boiling water ; put the corn into it, and boil it steadily for about twenty minutes if the ears are large, or fifteen if they are of medium size ; then take it from the boiling water, remove the strings, and serve it hot at once. If it seems desirable to strip off the inner husk before send- ing it to the table, this must be done very quickly, and the corn covered with a clean napkin to prevent the escape of the heat. Serve with the corn plenty of sweet butter, pepper, and salt. Sometimes the butter, pepper, and salt are mixed by heating them together, and then served in a hot gravy-bowl. The fresher the corn is, the sweeter it is ; it seems to lose its most delicate flavor after it has been gathered a few hours. HOW TO WARM COLD CORN. Cold boiled corn cut from the ear, and mixed with an equal ' quantity of cold potatoes chopped, can be fried with salt, pepper, and butter ; or heated with cold stewed toma- toes, and served on toast. GREEN CORN ROASTED. Husk a dozen ears of com, and remove the silk; rub them with butter, season them with pepper and salt; lay them in a dripping-pan, and prop it up as close as possible to a clear hot fire ; occasionally turn the ears, and change their position in the pan, so that all may cook evenly; when they are browned, serve them hot at once. Or, pre- SALADS AND VEGETABLES. 403 pare the com as directed above, and then brown it in a very hot oven. GREEN CORN STEWED. Remove the husks and silk from a dozen ears of fresh green corn ; cut downward through the centre of each row of grains, and then scrape them out of the skin with the back of a knife ; when all are cut, put the corn into a sauce- pan, just cover it with boiling water, and boil it for twenty- minutes. Mix to a smooth paste a tablespoonful each of butter and flour ; and when the corn has boiled for twenty minutes, add the butter and flour to it, together with half a pint of milk and a palatable seasoning of salt and pepper ; let it boil again for three minutes, and then serve it. When cream is abundant, it may be used instead of the thickened milk. GREEN CORN PUDDING. Grate six large ears of green corn ; mix with the grated corn one heaping teaspoonful of salt, a quarter of a salt- spoonful each of pepper and grated nutmeg, six eggs, and a pint and a half of milk ; put the pudding in a buttered earthen dish, and bake it in a moderate oven for half an hour. GREEN CORN GRIDDLE CAKES AND FRITTERS. Grate enough green corn to fill a pint measure ; add to it one gill of milk, the yolks of two eggs not beaten, a level teaspoonful of salt, a quarter of a saltspoonful of pepper, and flour enough to form a medium stiff" batter, about half a cup- ful ; beat the whites of the eggs to a stiff froth, mix them lightly with the batter, and bake the griddle-cakes on a griddle or a frying-pan, using just enough fat to prevent burning. The same batter may be dropped by the tablespoonful into a kettle of smoking-hot fat, and fried golden brown ; take the fritters thus made out of the fat with a skimmer, lay 404 PRACTICAL AMERICAN COOKERY. them on brown paper for a moment to free them from fatj and then serve them hot. SVCCOTASH. Use a quart each of corn cut from the cob, and shelled Lima beans ; put them over the fire in just enough boiling water to cover them, with two teaspoonfuls of salt and half a saltspoonful of pepper, and boil them from twenty to thirty minutes, until the beans are tender; meantime rub to a smooth paste two tablespoonfuls of butter

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