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Classic
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page 179
a tablespoon butter, season, cover closely, and stew until all the water is
cooked out, stirring to prevent burning: they should be a cream light brown.
To clean and prepare carrots.
Trim off the small roots; wash and scrape them gently, the skin only; wash well;
drain and cut in slices 1/4 inch in thickness, either across or lengthwise.
Boiled carrots.
When prepared as above, put them in a sauce-pan with a little salt and enough
water to more than cover; boil gently until tender, then drain; the time will
depend upon how young and tender they are.
Dry beans, Lima, white or colored.
Dry beans should be soaked in water for some time, from 5 or 10 to 24 hours, if
a year or two old; if doubtful as to the age, it will do them no harm to soak
them the longer time,
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