European and American cuisine

String Beans à la Crème.— Prepare and boil 2 quarts of young string beans in salted water as in foregoing recipe ; return the beans to the saucepan, add 2 ounces butter, toss for a few minutes over the fixe ; mix ly^ cup of cream with the yolks of 3 eggs, add them to the beans, stir until nearly boiling ; season to taste with salt, add 1 tablespoonful fine-chopped parsley, and serve. Beans with Pork and Vinegar.— String and wash 2 quarts string beans, cut them slantingly into pieces, boil in salted water as in foregoing recipe ; when done, drain in a colander, plaoe a sauce- VEGETABLES 487 pan with 2 ounces fine-cut larding pork over the fire, fry until it turns a straw-color ; then add 2 fine-chopped onions, cook 5 minutes without browning ; add 1 tablespoonful flour, stir and cook 2 minutes ; add iVt cupful soup stock and Y, cupful white vinegar, season with Yt even teaspoonful pepper, 1 even teaspoonful sugar, boil 5 minutes ; add the beans, stir and cook a few minutes longer, then serve. In place of pork, 2 tablespoonf uls drippings or butter may be taken. Salted Beans. — String 1 or 2 bushels of young string beans, cut them slantingly into thin slices. Have ready a bag of nnbleached muslin, made like a pillowcase ; mix the beans with salt, allowing 1 pint of salt for each bushel of beans ; pack the beans in the bag, tie the bag together, put it in a well-cleaned butter tub, lay a board over the bag, and a heavy stone on top the board ; pour over BufiQcient salt water (strong enough to float an egg) to cover the bag, and set the tub in a cool place. The beans will keep all winter, in perfect condition, providing they are kept under the salt water. Salted Beans, Boiled.— Take the desired quantity of salted beans out of the bag, replace the board and stone ; wash the beans thoroughly several times in cold water, drain and place in a saucepan, cover with boiling water, cook 30 minutes ; then drain in a colander, rinse off with boiling water; return the beans to the saucepan, cover with fresh boiling water, and boil till done, which will take about 2 hours. Shortly before serving, drain the beans, put them in a hot dish, add a piece of butter, mix butter and beans together, then serve. Beans à la Mikado. — String and wash 2 quarts string beans, place in a saucepan, cover with boiling water, add Yt tablespoonful salt, and cook until done ; remove the beans, drain in a colander. Melt 2 ounces butter in a saucepan, then remove ; add 2 tablespoonfuls lemon juice, Yt teaspoonful white pepper, 1 tablespoonful chopped parsley, and Ys teaspoonful nutmeg; mix all together;