rich milk or cream
1/3 c. liquid from beans
Melt the butter in a saucepan and add the flour, salt, and pepper. Pour
in the heated liquids and stir until the mixture is smooth and
thoroughly cooked. Add the sauce to the beans, heat together, and serve.
56. STRING BEANS WITH SOUR DRESSING.--A dish having an entirely
different flavor from those already explained is produced when beans are
served with a sour dressing.
To prepare beans in this way, clean a sufficient number according to the
directions already given and cut them into inch lengths. Cook them in
boiling salted water until they are tender. Pour off the water, but
retain 1/2 cupful for the dressing. Make the following sauce, which will
dress a sufficient quantity of beans for four persons:
SOUR DRESSING
2 Tb. ham or bacon fat
1 Tb. flour
1/4 c. vinegar
1/2 c. liquid from beans
Melt the fat in a double boiler, add the flour, and into this stir the
vinegar and the liquid from the beans. Cook until the mixture thickens
and pour over the beans. Reheat and serve.
SHELL BEANS
57. VARIETIES AND FOOD VALUE OF SHELL BEANS.--When beans have matured on
the vines to such an extent that the pods are no longer tender enough
for human consumption, they are picked and the seeds then used for food.
Some are picked before the seeds have entirely matured, and these, which
must be young enough to contain considerable moisture, are cooked
fresh; others are allowed to mature entirely and are then dried before
they are cooked.
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