Harper's cook book encyclopædia

Put some butter into a stewpan with chopped onion and a little flour. Brown, but do not blacken the butter ; pour in a little broth, or water. Stir till it is slightly thick, and season with salt and pepper. Put in the haricots already cooked and boiled ; simmer them about twenty minutes in the broth and serve hot. Beans, String, a la Francaise. — Cut and boil i lb. of French beans; drain well and put them into a stewpan over the fire to dry or absorb the moisture ; shake the pan, that they may not burn. When quite free from the water, add 3 ozs. of fresh butter, the juice of half a lemon, pepper, salt, and a table - spoonful of good gravy. Keep shaking the stewpan until the beans are quite hot, and serve quickly. Time, quarter of an hour to boil; ten minutes to stew. Beans, String, with Gravy. — Dissolve 4 ozs. of butter in a pan, and stir into it 3 ozs. of flour till it becomes brown and quite smooth. Mix a little gravy, and season with salt, pepper, and nutmeg. Take any quantity of this ; souse and simmer the beans, previously boiled, for twenty minutes. Beans, String, a la Maitre d’Hotel. — Prepare and boil 1 lb. of beans in the usual manner ; see that they are well drained from the water. Keep them hot, and when dry put them into a .stewpan with 2 ozs. of melted butter, half a teaspoonful of chopped parsley, a little salt, and a tea-spoonful of lemon-juice. Shake the pan over a brisk fire, mix well, and serve hot in eight minutes. Beans, String Brussels Sprouts Beans, String, Omelet of.— Cut up two table-spoonfuls of French beans into small pieces, and stir them into four eggs which have been previously beaten; next add two table-spoonfuls of grated cheese, and pepper and salt to taste. When thoroughly mixed put the whole into a delicately clean omelet-pan with 2 ozs. of .butter, and fry a pale brown. Time, three to five minutes. Beans, String, a la Provencale. — Brown some slices of onion with oil instead of butter ; make them of a light brown, and add some French beans that have been prepared and boiled m the ordinary way, with chopped parsley, thyme, chives, and bay-leaf As soon as the vegetables are done remove them on to a dish; put a little vinegar into the pan, boil up, and throw over the beans. If oil be disliked, fry the onions in butter and add gravy instead of vinegar ' The Juice of a lemon is sometimes preferred. ^ Beans, String, Salad of. — Take cold beans which have been well drained from the water. Saturate them with vinegar, and let them lie in it for twenty minutes. Drain again, and add some oil, if liked, and a little pepper and salt. Beans may be eaten with any salad sauce. Beets retain their sugary, delicate flavor to perfection if they are baked instead of boiled. Turn them frequently while in the oven, using a knife, as the fork allows the juice to run out. When done, remove the skin, and serve with butter, salt, and pepper on the slices. cut in slices and with melted butter in a tureen. , ~i » ’ , VVfclsn and boil till R1emove skins -and cut nto thm slices. Roll oz. of butter