String Beans

Ingredients

• butter
• pepper
• salt
• sweet milk

Method

1. 1

   Cut and string beans, wash, boil until tender, drain, add milk, butter, pepper, and salt, heat thoroughly.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 323. The excerpt below is the record exactly as published.

pepper and salt. Put the asparagus with them and stir gently; then dissolve two ounces of butter in a stew-pan, and stir the mixture until it is thick. Serve on toast. It will take fifteen to eighteen minutes after the water boils to boil the asparagus. Stew with the eggs two or three minutes longer. Mrs. J. E. Peck. ASPARAGUS. White asparagus, butter, salt, pepper, nutmeg, sugar, flour, yolk of an ^gg, one-half cupful of cream. Select tender asparagus, tie in bunches and boil in salt water until tender. When done, arrange nicely on a hot platter, and serve with the following dressing poured over them. Dressing. — Slightly brown a liberal quantity of butter, add a little flour and about one-fourth cupful of the water the asparagus was boiled in, season with pepper, salt and sugar to taste, boil up once, then add cream. Or, if preferred, merely serve it with browned butter, pepper and salt. W. T. M. VEGETABLES. 467 BOILED PARSNIPS. Rub the parsnips clean, place them in a saucepan with salted water that is boiling and cook one or more hours. When they are done, take a very coarse towel and rub their skins off, put them into a hot dish, season with salt and pepper, and pour a butter sauce over them. If you like them mashed, proceed in the same way, but after removing the skins, pass them through a colander and mash them, returning them to the saucepan with a very little milk, a small piece of butter and salt and pepper. Stir them over the fire again till quite hot, turn into a dish, and serve. Mrs. S. Maxwell. CREAMED PARSNIPS. Chop cold boiled parsnips. Put on the stove with two tablespoonfuls of butter, and pepper and salt to taste. Shake until it boils. Take up the parsnips and add to the butter a little flour and three tablespoonfuls of cream or milk. Let it boil up once and pour over the parsnips. Creamed carrots are prepared in the same way. Ione. FRIED PARSNIPS. Slice lengthwise about one-quarter of an inch thick and fry in beef drippings or butter; they will fry sooner if previously boiled and should be nicely browned. C. A. BOILED ARTICHOKES. The Jerusalem artichoke should be washed well in several waters and picked over carefully to see that no insects are about them. Trim the leaves at the bottom. Cut off the stems and put the artichokes into boil- ing water with a heaped tablespoonful of salt and a piece of soda the size of a quarter. Keep the saucepan uncovered, and let them boil quickly until tender. When done you can thrust a fork through them. Take them out, let them drain, and serve with white sauce poured over them, made of flour, butter, new milk, two small onions cut up thin in it, and pepper. A tureen of melted butter should accompany them. It takes twenty-five minutes to cook them, and they should be gathered two or three days before wanted for use. Fanny Bennet. FRIED ARTICHOKES. Boil them from eight to ten minutes, lift out, drain on a sieve, and let them cool. Dip into beaten eggs, cover with fine bread-crumbs, fry a light brown, drain, pile in hot dish and serve quickly. H. B. S. 468 VEGETABLES. STRING BBAPfS. The wax bean is more tender and richer in flavor than the green. Cut off the ends of the pods, string them and cut or break into one-inch pieces. Wash before cutting, and boil them about one and one-half hours. Then drain off the water, add sweet milk

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