3. The beans may then be cooked whole or cut into inch lengths
before cooking. If it is desired to cut them, the most convenient way is
to place them in an orderly heap on a cutting board and then cut a
handful at a time, drawing a sharp knife across them as they are held on
the board. Any imperfect portions should be removed before cutting.
52. The cooking of string beans is similar to that of asparagus, except
that they require longer cooking. Put them, either whole or cut into a
kettle, cover them with boiling water to which has been added 1
teaspoonful of salt to each quart of water, and cook them with the cover
on the kettle until they can be easily pierced with a fork. The length
of time required to cook them depends on the age of the beans, but
usually from 30 minutes to 1 hour will be sufficient. When they are
done, drain the water from them, but save it to make sauce for them or
to add to soup stock.
53. STRING BEANS IN BUTTER.--String beans, which, of course, include wax
beans, may be served with a sauce of some kind, but they are very
appetizing when merely drained after cooking and served with
melted butter.
[Illustration: FIG. 3]
To prepare beans in this manner, wash the desired amount, remove the
ends and strings, if necessary, and cut into inch lengths. Cook until
they are tender and then pour off the water. Add 1 tablespoonful of
butter for each four persons to be served, a dash of pepper, and, if
they are not salty enough, a little more salt.
Pages:
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193