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Classic
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page 438
11. Salted Endives. For this purpose take only the smooth yellowed Summer
endives. After removing the yellow leaves from the stalks, wash and then cut
them into rather short lengths. Wash again and set aside to drain. After this
put them into a clean keg or stone jar with plenty of salt, and cover with a
rather heavy weight.
REMARK.--For the table the endives are parboiled, drained, well pressed, then
stewed with butter, salt, some rolled cracker and a little nutmeg; if desired,
stir the yolk of an egg through it.
12. Dried Butter Beans. For this purpose take the large, so-called butter beans,
fully grown and tender, cut them into pieces about 2 inches in length and
parboil them for a few minutes, and slightly dry them in a moderately hot oven.
They must retain a light green color and remain tough, consequently should not
break.
13. Dried Salad Beans. Take small sized beans, not too early, at all events not
before small beans have begun to form in the pods. Carefully string them, bring
to a boil once and let them dry carefully, not too slowly, nor too. quickly. The
beans should be tough and not brittle. The stringing is most readily done after
the beans are taken from the fire. To prepare them for the table, soak them over
night in cold water and renew this the next morning. Put the beans on the tire
in cold water and when tender, which will be after the elapse of 1-2 hours, they
are finished in the same manner as fresh beans.
Vegetables permissible for invalids are noted in Division C.
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