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Classic
Cook Books
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page 280
STRING BEANS.
String, snap and wash two quarts beans, boil in plenty of water about fifteen
minutes, drain off and put on again in about two quarts boiling water; boil an
hour and a half, and add salt and pepper just before taking up, stirring in one
and a half table-spoons butter rubbed into two table-spoons flour and half pint
sweet cream.
Or, boil a piece of salted pork one hour, then add beans and boil an hour and a
half.
For shelled beans boil half an hour in water enough to cover, and dress as
above.
BEANS FOR WINTER.
String fresh green beans, and cut down the sides till within an inch of the end,
boil in water fifteen minutes, take out and drain; when cold, pack in a stone
jar, first putting two table-spoons of salt in the bottom, then a quart of
beans, sprinkle with a table-spoon of salt, put in layer after layer in this way
till the crock is full, pour over a pint (if not filled the first time, beans
may be added until filled, putting in no more water after this pint) of cold
well-water, put on a cloth with a plate and weight, set away in a cool place,
and in about a week take off cloth, wash it out in a little salt water (there
will be a scum upon it), put back as before, and repeat operation at the end of
another week; then pack away, and when wanted for use, take out the quantity
wanted and soak for half an hour, put in pot in cold water with a piece of fresh
pork, cook half an hour, season with pepper and a little salt if needed;
or cook without pork, and season with butter and pepper.--Bina.
FRIED BANANAS.
Peel and slice the bananas, sprinkle with salt, dip in thin batter, and fry in
butter. Serve immediately.--Aunt Eliza, Selma, Ala.
STEWED CARROTS.
Take any quantity desired, divide the carrots lengthwise, and boil until
perfectly tender, which will require from one to two hours. When done, have
ready a sauce-pan with one or two table-spoons butter, and small cup cream;
slice the carrots very thin, and put in the sauce-pan; add salt and pepper, and
let stew ten or fifteen
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Classic
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