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Classic
Cook Books
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page 86
Soak the beans over night, cook them in water until quite tender and then
strain. In the meantime chop the meat of a few boiled crabs quite fine, mix with
the puree of the beans, add some crab butter and 1 cupful of beef broth and cook
all together. Stir into the puree the yolks of several eggs whipped in cream,
and serve with tender cutlets or roast chicken.
Many of the vegetable dishes in this division are fit for invalids, among them
Nos. 2, 4, 15, 16, 17, 21, 36, 38 and 60, but cave should be taken to usually
omit sharp spices or seasoning.
II. POTATOES.
1. How to cook Potatoes . Far too little care is quite frequently exercised in
cooking potatoes and yet when well cooked they make very palatable dishes,
preferred by many to other perhaps more elegant articles of food. Without
question, much depends upon careful paring, washing and cooking. Potatoes should
be selected of medium and as nearly as possible of uniform size; before paring
wash them and throw them into fresh water as soon as pared, rub them several
times between the hands in the water, rinse and keep them covered in fresh water
until wanted for use. Then drain them on a colander, pour clear water over them
and put on the fire in a kettle which should not be too small and be used for
this purpose only; have the water cover them and put in salt in the proportion
of about 1/2 of a teaspoonful to a quart of water. It should be noted that new
potatoes require more salt than old. Skimming should be carefully attended to
and they should cook neither too rapidly nor too slowly until done. It is well
to try them occasionally in order to determine whether they are done; if they
can be easily pierced with a fork they may be considered done. They should not
fall to pieces, neither must they be brought to the table half done. Pour the
water off carefully--none must remain in the kettle--and put the kettle back on
the fire for a few minutes longer, taking off the cover, shaking the potatoes so
that all watery particles may evaporate,
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