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Classic
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page 70
thoroughly ripe otherwise they are quite apt to have a bitter taste.
To cook them first cut into halves the long way make a few incisions into the
pieces, turn them in bread crumbs, melted butter, pepper and salt and then brown
slightly in the frying pan. Or else cut into slices, season with salt and a
little pepper, brown lightly with butter in a frying pan and serve with tomato
sauce. If the egg plants are pickled for a few hours in vinegar, salt and water,
they can be made into a very appetizing salad by the addition of either eggs,
cresses, etc., with vinegar, olive oil, salt and pepper.
42. Butter Beans. String carefully, wash and put them into boiling water
gradually. Put in the salt when the beans are more than half done, then cook
until quite tender and put them on an earthenware colander to drain. Serve with
an egg or butter sauce (see Division R). Time of cooking, 1 1/4 to 1 1/2 hours.
Fresh herring, raw or boiled ham, pork chops, escallops, sausages, fried meat
balls are usually served with this vegetable.
43. Another method of cooking Butter Beans. Clean and string the beans as usual,
but instead of slicing them break into little pieces about 1 inch long. Then
brown a little flour in hot kidney suet, stir with milk so that the beans can be
cooked in it, add whatever salt is necessary and also some pepper. Cook the
beans for a short time in this sauce and then take from the fire. Stir through
the beans enough vinegar to give them a tart flavor, doing this carefully so
that they will not mash, and serve with potatoes . Or when boiled the beans can
be dressed simply with with fresh butter and chopped parsley.
44. Sliced Beans. As sliced beans receive no preliminary scalding, they should
be well washed after stringing; then cut them into thin long slices and cook in
boiling water with a little butter, an onion, and a small piece of ham;
afterwards take out the ham and onion, stir in some browned flour and add a
teaspoonful of pulverized sugar, finely chopped parsley and, if necessary, some
salt.
Time of cooking, about two hours. Serve with the same dishes indicated for
butter beans.
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