Chapter 109 of 571
RECIPES FOR BEANS.
Science in the Kitchen A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes · E. E. (Ella Ervilla) Kellogg
Lima Beans.—Lima beans are not good until they are full grown and have turned white. Shell, wash, cover with boiling water, and cook about one hour or until tender. Let the water nearly evaporate, and add milk or cream thickened with a little flour. Season with salt to taste, boil up once, and serve.
Shelled Beans.—Shell, wash, drop into boiling water sufficient to cover, and cook until tender. Let the water boil nearly away, and serve without draining. Season with thin cream, and salt if desired.
String Beans.—Wash well in cold water. Remove the strong fiber, or strings, as they are called, by paring both edges with a sharp knife; few cooks do this thoroughly. Break off stems and points, carefully rejecting any imperfect or diseased pods. Lay a handful evenly on a board and cut them all at once into inch lengths. Put in a porcelain kettle, cover with boiling water, and cook from one to three hours, according to age and variety, testing frequently, as they should be removed from the kettle just as soon as done. When very young and tender, only water sufficient to keep them from burning will be needed. When done, add a half cup of thin cream, and salt to taste. If the quantity of juice is considerable, thicken with a little flour.