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Sauces For Vegetables. Part 3 |
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Free Books / Cooking / The P.E.O. Cook Book / | |
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Sauces For Vegetables. Part 3 |
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This section is from the "The P.E.O. Cook Book" book, by Chapter Z. Also available from Amazon: P.E.O. Cook Book.
Kidney or other dried beans may be cooked and seasoned as Lima Beans, or seasoned with salt pork as Baked Beans.
1/2 Gallon green beans when prepared, 3/4 pods and 1/4 shelled beans, 3 tablespoons fat, 1 tablespoon salt, J tablespoon sugar. Put fat in aluminum vessel with tight fitting lid. When hot enough to fry, add beans, cover tightly and shake occasionally. When juice is cooked out of the beans, add water to cover, the salt and sugar, and cook briskly. If needed add a little hot water at a time while cooking. Beans should cook down until only a small amount of gravy is left, when they are done. Mrs. J. H. Berry.
String and break up beans, shelling those that are large enough. Cover with water, season with salt and fat bacon or fried meat grease. Cook slowly 3 hours. The water should all be cooked out when done. The proportion is about 1/4 pound of medium bacon to a gallon of beans.
Mrs. C. A. Taylor.
The white wax bean has a light yellow pod and is milder in flavor than the green string bean. Wash, break in 1 -inch pieces and cook in boiling salted water until tender, allowing 2 teaspoons of salt to 1 quart of water. Drain and serve with White Sauce II or with the following sauce:
Sauce: 2 Tablespoons bacon drippings, 2 tablespoons flour, 2 tablespoons scraped onion, 2 teaspoons salt, 1 cup milk, dash of white pepper. Heat drippings, add flour and onion and mix well. Add milk slowly, stirring constantly, add salt and pepper and cook 3 minutes.
Mrs. D. B. Harvey.
Put 3 or 4 tablespoons of bacon fryings and a sliced medium sized onion in bottom of kettle and fry until about half done. Put in beans and water enough to cover. Boil until tender, using 1 quart of green beans.
It is best to buy butter beans in the pod and shell them just before using, as they deteriorate very quickly. Rinse in cold water, put in saucepan, cover with boiling water and boil until tender, from 20 to 30 minutes. When tender there should be little water left. Add 1 teaspoon salt to each quart of beans, a pinch of pepper, and 1 tablespoon of butter; shake the saucepan (do not stir, as that breaks the bean) and pour into tureen.
Butter beans may be served with White Sauce II and 1 tablespoon finely cut parsley or celery tops.
Mrs. D. B. Harvey.
Boil green beans with bacon and season with salt. Cook beans very low. Have ready tomatoes prepared in this manner: Cook chopped onion in bacon drippings or oil until light brown, add 1 can tomatoes, season with salt, pepper, paprika, Worcestershire sauce, pinch soda, sugar and 1 tablespoon vinegar. Cook until done, add to beans and cook low. Bess S. Parish.
Wash beets, being careful not to break the skins. Cover generously with boiling water and cook till tender. Young beets will cook in 1 hour, older ones from 2 to 4 hours. When tender drop into cold water and rub off the skins. Slice beets and season with salt, pepper and butter. Serve at once.
4 Good-sized beets, 3 tablespoons butter, 1 1/2 tablespoons sugar, 1/2 teaspoon salt. Boil beets tender and slice. Add butter, sugar and salt. Reheat and serve.
Mrs. D. B. Harvey.
Wash 12 small beets, cook in boiling salted water until soft, remove skins and cut beets in slices, Cubes, or fancy shapes. Serve with either of the following sauces:
Sauce: 2 Tablespoons butter, add 2 tablespoons flour, 1/2 cup hot water, stirring constantly until thick. Add 1/4 cup each of vinegar and cream, 1 teaspoon sugar, 1/2 teaspoon salt, and a few grains pepper.
Sauce: 2 Tablespoons butter, 1/2 cup sugar, 1/2 tablespoon cornstarch, 1/2 cup vinegar, let boil 5 minutes. Pour over beets and let stand on back of range 1/2 hour.
Beets are usually thickly sowed, and as the young plants begin to grow they must be thinned out. These plants make delicious greens, and even the tops of ordinary market beets are good if properly prepared. Examine the leaves carefully to be sure there are no insects on them, wash thoroughly in several waters and put over the fire in a large kettle of boiling water. Add a teaspoon of salt for every two quarts of greens; boil rapidly about 30 minutes or until tender, drain off the water, chop well and season with butter and salt. These may also be seasoned with bacon drippings or salt pork.
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