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Classic
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page 107
(flitch,) of bacon, well boiled--take the skin off, cover it with bread crumbs,
and toast it; lay this in the middle of the dish, drain all the water from the
beans--put a little butter with them, and pour them round the bacon. When the
large Windsor beans are used, it is best to put them into boiling water until
the skins will slip off, and then make them into a puree as directed for
turnips--they are very coarse when plainly dressed.
LIMA, OR SUGAR BEANS.
LIKE all other spring and summer vegetables, they must be young and freshly
gathered: boil them till tender, drain them, add a little butter, and serve them
up. These beans are easily preserved for winter use, and will be nearly as good
as fresh ones. Gather them on a dry day, when full grown, but quite young: have
a clean and dry keg, sprinkle some salt in the bottom, put in a layer of pods,
containing the beans, then a little salt--do this till the keg is full; lay a
board on with a weight, to press them down; cover the keg very close, and keep
it in a dry, cool place--they should be put up as late in the season, as they
can be with convenience. When used, the pods must be washed, and laid in fresh
water all night; shell them next day, and keep them in water till you are going
to boil them; when tender, serve them up with melted butter in a boat. French
beans (snaps) may be preserved in the same manner.
TURNIP ROOTED CABBAGE.
THE cabbage growing at the top is not good; cut the root in slices an inch
thick, peel off the rind, and
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