59. Then pour off the
water and force the beans through a ricer or a sieve. Add sufficient
butter, salt, and pepper to season well and serve hot.
63. COOKING OF DRIED SHELL BEANS.--Before dried shell beans of any
variety are cooked, look them over very carefully, reject any that are
unfit for use, and wash the rest in cold water. They may then be cooked
without further preparation, but in order to hasten their cooking and
save fuel in their preparation, it is a good plan to moisten them by
soaking them in water before cooking. If they are to be soaked, place
them in cold water and allow them to remain there for 8 to 12 hours.
Then put them on to cook in water to which has been added a small pinch
of soda. Parboil the beans in this water until the outside skin begins
to crack and then pour off the water. While it is true that a certain
amount of mineral salts and perhaps a small percentage of food value are
lost in this procedure, because the water that is poured off is too
strong to be used for any other purpose, the improvement in the flavor
warrants any loss that might occur. After pouring off the water, wash
the beans in cold water, add fresh water to continue the cooking, and
allow the beans to simmer slowly until they are cooked soft enough to
crush between the fingers, but still retain their original shape.
Nothing is gained by cooking them rapidly on a hot fire, and
considerable fuel is wasted by this practice.
The fireless cooker and the double boiler are excellent utensils for the
cooking of dried beans, because they cook the beans at a temperature
below boiling point.
Pages:
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198