Cookery for every household

Prepare and cook the beans until quite soft, as directed in last recipe. Drain them well, return them to the saucepan, and let them stand by the side of the fire with the lid partially off, to dry. Then add the butter, parsley, pepper, and salt. Shake the beans over the fire for a minute or two, and serve them hot. Do not stir with a spoon, as it is apt to break them. A squeeze of lemon juice is sometimes added. Sufficient for 3 or 4 persons. Probable cost, 3d. 615. Haricot Beans with Parsley Sauce (Haricots Blancs a la Maitre d’Hotel) \ lb. haricot beans. Jpt. parsley sauce. Prepare and cook the beans as directed above, drain them well and put them in a hot vegetable dish. Make the parsley sauce (see Recipe 700), using some of the water from the beans to supply the liquid, and pour it boiling hot over the beans. Note. — Other sauces, such as tomato, brown, egg, &c., may be used in the same way, and the dish would alter its name accordingly. Sufficient for 3 or 4 persons. Probable cost, 4 d. 616. Curried Haricot Beans 6 oz. haricot beans. | £ lb. rice. £ pt. cui ry sauce. | Parsley. Prepare and cook the beans as directed in Recipe 613, and drain them before they are quite soft. Make a good and thick curry sauce (see Recipe 685), add the beans to it, and let them continue cooking until tender. Then serve with a border of boiled rice round and garnish with small sprigs of parsley. Probable cost, 5 cl. Sufficient for 3 or 4 persons. 617. Haricot Beans, Mashed 1 large cupful cooked I 1 table-sp. butter or fat. haricots. Seasoning. 2 or 3 table-sps. milk. | 1 tea-sp. chopped parsley. Any remains of cooked beans may be utilised for this, but they must be very tender. Heat the milk first with a table-spoonful of butter or fat, bacon fat or beef dripping is very good, put the beans into this and mash them with a fork or spoon until reduced to a pulp. If the mixture is too thick a little more milk must be added. Season to taste, pile up neatly in a vegetable dish and sprinkle the chopped parsley over the top. Note. — A smoother mixture may be made by rubbing the beans through a sieve. Sufficient for 2 or 3 persons. 618. Haricot Bean Pur6e (Puree de Haricots Blancs) J lb. cooked haricots. I 1 or 2 oz. butter or drip- | pt. milk. I ping. Seasoning. Prepare and cook the haricot beans as directed in Recipe 613. After draining return them to a saucepan with the milk and let them cook again until soft and broken. Rub as much as possible through a wire sieve, then reheat, adding the butter or dripping and seasoning to taste. More milk or a little cream may also be added if a softer puree is desired. Serve very hot in a vegetable dish or as a garnish for other dishes. Note. — Light stock may be used instead of the milk. 619. Haricot Bean Rissoles l lb. cooked haricot beans. A little flour. 1 oz. dripping or butter. 1 egg. Pepper and salt. Bread-crumbs. Rub the beans through a wire sieve, and add to them the butter or dripping, seasoning, and enough beaten egg to bind all together. Allow the mixture to set, then form it into balls with the aid of a little flour. Egg and bread-crumb these, and fry them in boiling fat to a nice brown colour. Drain on kitchen paper, and serve the rissoles hot garnished with parsley. 620. Haricot Bean Savoury 1 cupful cooked haricots. 1 table-sp. butter. 1 or 2 table-sps. cream.