Numerous varieties exist among these classes, and
some are very much better than others. Many of them have strings, but
others are stringless and consequently are easier to prepare. Whatever
kind is used should be picked from the vines before the beans are old
enough for the pods to develop woody fibers. Otherwise they will not be
palatable, for when they have reached this stage it will be impossible
to cook them soft.
50. SELECTION AND CARE.--Small, round, rusty-looking spots are common to
both string and wax beans; but when such spots are present they must be
removed before cooking. As there is considerable waste in the
preparation of such beans for the table, it is wise in buying string
beans to select those whose surface is not marred with such blemishes.
In addition, the beans should be as fresh as can be obtained and crisp
and tender enough to snap when the pods are bent in half. Proper
attention should be given to them after they are purchased, too. If
possible, they should be cooked immediately, but if this cannot be done
they should be kept in a cool, damp place to prevent them from becoming
limp. However, if they wilt before they can be cooked, they may be
freshened by allowing them to stand in cold water for a short time.
51. PREPARATION AND COOKING.--To prepare beans for cooking, wash them
thoroughly in cold water. If the beans are of the stringless variety,
cut off the stem and blossom ends; but, in case they have strings, break
the ends and strip off the strings together with the ends, as shown in
Fig.
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