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Classic
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page 54
but do not put too much;--when done, dip them out; drain and season them with
butter, pepper and salt; put a bunch of parsley in the middle of the dish.
To Keep Green Beans for Winter.
Boil salt and water to make a strong pickle; string the beans, and put them in a
tight wooden firkin; sprinkle them with salt as they go in; when the pickle is
cold, pour it on, and put on a weight to keep the beans under; they will keep in
the cellar till the next spring. They should soak several hours in cold water
before they are boiled.
Asparagus.
All persons that have a garden should have an asparagus-bed; it is valuable as
being one of the first vegetables in the spring. Put the stalks of the same
length in bunches together, and tie them with strings; boil it three-quarters of
an hour in clear water; (if you put salt in, it turns it dark;) have buttered
toast in the bottom of a deep dish; untie the strings, and put the asparagus in;
sprinkle it over with pepper and salt, and put butter on. Asparagus is also
agreeable in chicken soup.
Cymlings, or Squashes.
In cultivating this vegetable, the small bunch cymling is the best, as it takes
so little room in the garden, and comes soon to maturity; if they are so hard
that a pin will not run in easily, they are unfit for use. Boil the cymlings
till soft; cut them open, and take out the seeds; put them in a colander, and
mash them; when the water is drained off, put them in a small pot, and stew them
with cream and butter for ten minutes; just as you dish them, season with pepper
and salt. If boiled with salt meat, they require but little seasoning.
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