Then put them to cook
in sufficient boiling water to which has been added 1 teaspoonful of
salt for each quart. Allow the beans to cook until they may be easily
pierced with a fork. The cooking will probably require from 45 minutes
to 1-1/2 hours, depending on the age and variety of the beans.
60. SHELL BEANS DRESSED WITH BUTTER.--Any variety of fresh shell beans
may be prepared according to the accompanying recipe, but Lima beans are
especially delicious when cooked in this way.
Prepare and cook the beans as directed in Art. 59. When they are
sufficiently cooked, pour off the water, season with additional salt, if
necessary, and a dash of pepper, and add 1 tablespoonful of butter for
each four persons to be served. Allow the butter to melt and serve the
beans hot. 61. SHELL BEANS IN CREAM.--Fresh shell beans are especially
appetizing when they are dressed with cream. Besides improving the
flavor, cream also adds considerable food value, an item that should not
be overlooked.
For this dish, prepare and cook the beans in the manner explained in
Art. 59. When they are tender, pour off the water and season with
additional salt and pepper. Then for each four persons to be served, add
1 tablespoonful of butter and 1/2 cupful of thin cream. Heat the beans
well in the cream and serve.
62. BEAN PUREE.--Persons with whom the coarse skins that must
necessarily be eaten with beans disagree, find bean puree very
satisfactory. To prepare it, clean and cook the beans in boiling salted
water according to the directions given in Art.
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