Vaughans Vegetable Cook Book (4th edition) | Page 5

the beans until tender and they
must not be dry either. Put an inch thick layer of beans in a baking dish,
sprinkle with salt, pepper and bits of butter, cover with a layer of raw

oysters, then beans, seasoning and oysters again, and so continue until
the dish is full. Sprinkle cracker dust or bread crumbs thickly over the
top, strew over bits of butter and bake in a well heated oven
three-quarters of an hour. Do not let the top get too deep a brown.
FRICASSEE OF BEANS.
Steep one pint of haricot beans for a night in cold water, then remove
them, drain and put on the fire with two quarts of soft water. When
boiling allow the beans to simmer for another two hours. While they
are cooking thus, put on in another saucepan two ounces of butter, an
ounce of parsley (chopped) and the juice of one lemon, and when the
butter has quite melted throw in the beans and stir them round for a few
minutes. To be served with rice.
HARICOT BEANS.
Soak a pint of beans over night, cook the next morning until perfectly
soft, strain through a sieve and season with one teaspoonful of salt and
a saltspoonful of pepper. From this point this mass is capable of many
treatments. It is made into a plain loaf sprinkled with bread crumbs,
dotted with butter and baked, or it is mixed with a cream sauce and
treated the same way, or it is made into a plain croquet, dipped into
batter and fried, or it is seasoned with a tablespoonful of molasses,
vinegar and butter and made into croquets, or it is mixed with a French
dressing and eaten while it is warm as a warm salad.
LIMA BEANS.
After shelling a quart of lima beans, cook in boiling salted water until
tender, then stir in a lump of butter the size of an egg and pepper and
salt to taste; or season with milk or cream, butter, salt and pepper, or
melt a piece of butter the size of an egg, mix with it an even
teaspoonful of flour, and a little meat broth to make a smooth sauce.
Put the beans in the sauce and let them simmer very slowly for fifteen
minutes. Just before serving add a tablespoonful of chopped parsley
and salt and pepper to taste.

STRING BEANS BOILED.
Take the pods as fresh and young as possible and shred them as finely
as a small knife will go through them, cutting them lengthwise. Put into
salted water and boil until tender. Then drain and serve with plenty of
sweet butter, and they will be as delicate as peas. If one likes vinegar, a
little of it will improve the dish.
STRING BEANS PICKLED.
Boil beans until tender, and then put into strong vinegar; add green
peppers to taste.
STRING BEAN SALAD.
Cook the beans in salted water, drain and season while warm with salt,
pepper, oil and vinegar. A little onion juice is an improvement. (See
French Salad Dressing.)
STRING BEAN SOUP.
Boil one pint of string beans cut in inch lengths, in one pint of veal or
celery stock and one pint of water, add a few slices of potatoes, a stalk
of tender celery chopped, half a small onion, two or three leaves of
summer savory and a clove. When soft rub through a sieve. Put in a
saucepan and cook together a tablespoonful of butter, a heaping
tablespoonful of flour and a pint of rich milk. Add this to the stock and
pulp, season with pepper and salt and serve.
WHITE NAVY BEANS CURRIED.
If the fresh kidney beans are not obtainable soak a pint of the dried over
night. Boil in two quarts of water for two hours or until tender. Drain,
when soft, and put into a saucepan with an ounce of butter, one small
onion chopped fine, one saltspoonful of salt and a half-teaspoonful of
curry powder. Toss the beans in this mixture for a few moments over
the fire; then mix smoothly a tablespoonful of flour with a large cup of
milk and season highly with a tablespoonful each of chopped parsley,

chopped bacon, tomato catchup and chutney, adding also a saltspoonful
of salt, and add to the beans; set the saucepan on the back of the range
and let the contents simmer three-quarters of an hour, adding more milk
if the curry becomes too thick. Serve with plain boiled rice.
CHICAGO RECORD.
BAKED BEETS.
[Illustration]
Bake two large beets, take off the hard outside, and the inner part will
be surprisingly sweet. Slice and pour over a sauce made with two
tablespoonfuls of butter, juice of half a lemon, a half teaspoonful of salt
and a dash of pepper.
BEETS AND BUTTER