Green beans should always be blanched. To do this, drain from the cold water, and put them into water that is boiling rapidly, allowing a teaspoon of salt to two quarts of water. Boil rapidly, with the cover partially off the saucepan, for twenty minutes. Turn into a colander, and let cold water run upon them. The blanching may be done in the morning, and the beans finished for dinner at the proper time.
Remove the string, cut or snap into inch lengths, wash, blanch, and cook uncovered in boiling water for ten or fifteen minutes, adding the salt and butter the last few minutes of cooking. Drain, serve very hot. Cook in as little water as possible.
1 quart string beans
2 tablespoons butter 1 tablespoon flour
1 teaspoon salt
1 cup hot water
1 tablespoon lemon juice
Remove the strings and ends by paring with a sharp knife, and cut into three-quarter inch lengths. Put to cook in sufficient boiling salted water to cover, and cook from one to three hours, according to the age of the beans. When tender, pour off the water and measure. There should be about one cup of the liquid. Rub the flour and one-half of the butter together. Pour over this, stirring constantly, the hot liquid; then place over the fire, and cook five minutes. When finished cooking, remove from fire. Add lemon juice, and pour over the cooked beans.
The tender green pods are "whittled" into small sections after stringing and cooked in water until tender. Like all other green vegetables, they lose their color and delicate flavor if overcooked. These beans are best seasoned only with butter and salt. All the water in which they are cooked should be drained from them. They are delicious served cold as a salad.
Kidney beans, when gathered, while the beans are still tender, may be cooked like lima beans. It takes from one to two hours.
Shell 1 quart of beans and cook in boiling water from one to one and one-half hours, letting them simmer most of the time and adding salt the last half hour of cooking. Cook in just enough water to cover them that there may be none to drain off when the beans are cooked. Season with 2 tablespoons of butter and a teaspoon of salt, or a white sauce for vegetables may be used.