Puree Of Dry White Beans, St. George

No. 202. - Prepare it the same as in No. 201, leaving out the ham bone, and when cooked rub it through a fine sieve. Put it back into the saucepan to keep warm. When ready to serve add a pint of cream, a piece of butter, some fine cut chives and fine chopped chervil. Serve separately with some fried bread crumbs.

Puree Of Dry Red Beans, Conde

No. 203. - Take one quart of Beans. Pick and wash them well and then soak them for three hours in two quarts of fresh water. Drain them and put them into a saucepan with two quarts of water, and one of broth, and put them on the fire to boil. Add a faggot of parsley, garnished with leeks and celery, two carrots, two onions, into which stick four cloves, a piece of raw ham bone, and a little salt. Cover the saucepan and cook them slowly until thoroughly well done. Then take out the ham bone, the faggot, the onions, and the carrots, and pound the soup through a colander. Add two quarts of game broth and rub the whole through a fine sieve. Put it back into the saucepan and set it on the fire, stirring it well until it boils, then set it on the side of the fire and continue boiling slowly for half an hour. Skim it, and when ready to serve add a piece of butter. Serve with boiled rice or fried bread crumbs.

Puree Of Beans, For Fast Days

No. 204. - All of the purees of beans described in this book, may be prepared without using meats or broth, if desired. In this case use water, carrots, onions, leeks and celery, and a faggot of parsley, well garnished with herbs. When the beans are three-quarters cooked add to them the crumbs of a loaf of bread. When thoroughly cooked remove the faggot and carrots, leaving the leek, celery, and onions, if desired. Then rub the soup through a fine sieve and season it properly.

Notes On Beans

No. 205. - When beans are boiled with salt pork they should not be seasoned too much, as the pork itself contains considerable salt.

The pork should be washed in cold water and care taken not to use any that is rancid.

When bacon is used, trim it and then parboil it for five minutes. Then immerse it in cold water to remove the smoky taste.

Dry Beans should first be carefully picked, as there are always small stones and pieces of earth mixed with them. Wash them well in cold water, and allow them to soak in fresh water over night.

When dry Beans are soaked in lukewarm water, and the water is several times renewed, they will cook much quicker than when soaked in cold water.