European and American cuisine

add the beans, toss them for a few minutes over the fire ; taste ; if necessary, add more salt Arrange the beans on a hot dish, pile them up high in the center, and garnish with sausages prepared as follows : Put 1 cup of lard and 2 cups of flour in a bowl, chop the lard in the flour fine with a knife, add 1 teaspoonf ul salt and Vt cup cold water ; mix with the same knife into a stiff paste, turn it on to a floured board, roll it out thin, and cut out from the paste 12 pieces 5 inches long and 4 inches wide, wash and wipe dry 12 fresh sausages. Mix 1 eyen teaspoonful salt with Y^ even teaspoonful pepper, sprinkle evenly over the sausages ; lay 1 sausage in the center of each piece of paste, fold the paste around, close the ends, lay in a shallow tin pan, brush over with beaten egg, and bake in a mediumhot oven to a fine golden color ; then lay them around the beans and serve with the following sauce : Boil 1 egg 12 minutes, remove the shell, lay it in cold water ; when cold wipe dry and grate on a grater. Melt 1 ounce butter in a cup, add it gradually to the egg, stirring constantly ; season with 1 even teaspoonful salt, Y^ even teaspoonful white pepper, 1 tablespoonf ul fine-chopped white onion or shallot, 1 tablespoonful lemon juice, 1 tablespoonful white vinegai; Ys teaspoonful English mustard, add last 1 gill of whipped cream. Put 1 teaspoonful sauce on top of each sausage and serve. String Beans with Boiled Mutton. — Prepare and cook the beans as in foregoing recipe ; place the cooked and well-drained beans in a saucepan ; have a breast of mutton or lamb boiled in another saucepan ; take a few ladlef uls from the mutton broth, add it to the beans, cook them a few minutes, then serve. Salted string beans can be prepared the same way as fresh beans after they have been cooked and drained. Salted Beans with Dried White Beans.— Soak 1 pint dried white beans in cold water over night ; in the morning place them in a saucepan, cover with cold water, add 1 pound lean bacon, and cook till tender. Place in another saucepan 1 quart of well-washed salted beans, cover with boiling water, cook 30 minutes ; drain in a colander, rinse off with boiling water, return the beans to the saucepan, cover with fresh boiling water, cook 40 minutes ; drain them in a sieve. When the white beans are done add the string beans, cook both together 10 minutes, then serve. String Beans, Preserved.— String and cut the beans slantingly into fine slices, place them in a saucepan, cover with boiling water, cook 20 minutes; then place some clean glass jars on a double folded wet cloth and fill them with the hot beans, put as much salicylic acid into each jar as you can hold on the point of a knife ; fill the jars to overflowing with boiling water, close tightly, place in a large kettle of warm water with a cloth tied around each jar (the jars should be 2 inches under the water), boil them 20 minutes ; then remove them from the kettle, set them on a table, and if the jars are not full open and fill them with boiling water ; close them quickly and set the jars upside down till cold ; then examine if they are screwed tightly and set in a cool place.