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Classic
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page 436
4. Salted Beans. Shell the beans and follow directions for salted peas. When
preparing for the table it is best to first rinse the beans thoroughly in
lukewarm water, then bring to a boil in hot water after which let them stand in
hot water for a while longer. Boil in bouillon until tender and finish in the
same manner as fresh vegetables.
5. String Beans Salted. For each 100 pounds of shredded beans take 7 1/2 pounds
of salt, which is partly sprinkled and stirred through the beans. Let the beans
remain in the vessel over night and fill them into the keg without the liquor
the next morning. Enough liquor will still appear to cover the tops of the
beans. After three or four weeks take off the scum and, if necessary, pour in
some boiled brine. Cover and weight the beans as directed in No. 1.
REMARK.--The evening before the beans are to be cooked put them on the fire in
cold water, cook for 1 hour and let them remain over night in fresh, cold water.
The next morning rinse them carefully and put them on the fire in water with a
piece of butter, to simmer. They will be done in an hour and taste very nicely.
6. String Beans salted after parboiling. Wash the beans, shred them, bring to a
boil in a copper or nickel kettle, leaving them in the kettle for a few minutes
only, even if they do not become entirely tender. Pour into a basket or colander
and drench with plenty of cold water until cold. Put a thin layer of salt into
the bottom of the keg and press every lot of parboiled beans into the keg, using
fresh water for parboiling each succeeding layer. When all of the beans have
been packed into the keg, sprinkle some salt over the top and cover with cold
water; put a weight on them not any heavier than enough to hold them down. After
a while a heavier weight may be used. After a fortnight pour off the liquor and
replenish with cold water, repeating this from time to time, say about once in
two weeks.
Beans salted as above directed will have a very nice color, need no further
salting, will cook tender in a short time, have no unpleasant odor and in flavor
are almost equal to beans brought in from the garden.
7. Salted Small Salad Beans. Take 3 pounds of salt for each 30 pounds of beans,
string the beans, wash them, throw on a sieve, sprinkle the salt through them
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