Wash the tops, boil them fifteen minutes in slightly
salted water, and drain. Cut the tops off the rolls, take
out the crumb, and set them in the oven to crisp, la)ing
each top by the roll from which it was cut. Heat the
milk in a double boiler, and when boiling, add the beaten
yolks, which have been thinned with two table-spoonfuls
of milk or water. Stir two minutes until the liquid is
like cream, add the butter, salt and pepper and the
cooked asparagus, and remove at once from the fire.
Take the rolls from the oven, and fill them with this mix-
ture, put on the tops, and serve hot. The asparagus
should not be cold when put in ; the preparation should
be so timed that the rolls and asparagus will be ready at
the same time.
LIMA BEANS.
If the green beans are used, put one pint of them into
just enough boiling salted water to cover, and boil slowly
until tender. This will take about an hour, if they are
cooked slowly enough. Drain off the water, and add
one cupful of milk or cream, a small |:iec:e of butter and
salt and pepper✪ Lima Beans to taste. Let the beans simmer a mo-
VEGETABLES.
259
ment in the milk, and serve. If dried limas are used, they
should be soaked twelve hours in plenty of cold water ;
and when boiled, half a tea-spoonful of soda should be
added to the water.
CREAMED LIMA BEANS.
It is well known that much of the sweetness of lima
beans is lost in the water that is drained from them after
boiling. This flavor will all be saved by cooking them as
follows : Place the beans in a double boiler, or in a tin
pail set in a kettle of water. Cover them with milk✪ Creamed Lima Beans,
close tightly the vessel containing the beans, and boil the
water in the under vessel for one hour. The milk will be
found deliciously strong of the bean flavoring. Season
with salt, butter and pepper, and serve. If the boiler is
tightly covered, the milk will not be too much reduced.
STRING BEANS.
Break off a little from each end of the pods to remove
the strings, break the pods into inch lengths, and place
them in a kettle with just enough water to cover. Add
half a dozen strips of salt pork, cover the kettle, and
cook slowly for one hour. The water by this time should
be near-ly all evaporated. Season with a little salt and
pepper, and serve, the strips of pork being also placed
in the dish. Serve a piece of the pork with the beans to
each person at table.
STRING BEANS IN MILK.
After removing the strings, boil the beans in plenty of
salted water for one hour. Drain, add milk to nearly
cover them, and heat. When boiling, stir into the milk
26o THE PA TTERN COOK-BOOK.
a little flour made into a paste with a small quantity of
cold milk, using enough flour to make the milk creamy.
Boil two minutes, stirring all of the time ; add butter, salt
and pepper to taste, and serve hot.
BAKED BEANS. (See pages 197, 198.)
BEAN SOUP. (See page 92.)
BEETS. ✪ Boiled Beets
Page 113 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash the tops, boil them fifteen minutes in slightly salted water, and drain. Cut the tops off the rolls, take out the crumb, and set them in the oven to crisp, la)ing each top by the roll from which it was cut. Heat the milk in a double boiler, and when boiling, add the beaten yolks, which have been thinned with two table-spoonfuls of milk or water. Stir two minutes until the liquid is like cream, add the butter, salt and pepper and the cooked asparagus, and remove at once from the fire. Take the rolls from the oven, and fill them with this mixture, put on the tops, and serve hot. The asparagus should not be cold when put in ; the preparation should be so timed that the rolls and asparagus will be ready at the same time.
LIMA BEANS.
If the green beans are used, put one pint of them into just enough boiling salted water to cover, and boil slowly until tender. This will take about an hour, if they are cooked slowly enough. Drain off the water, and add one cupful of milk or cream, a small piece of butter and salt and pepper to taste. Let the beans simmer a mo-
ment in the milk, and serve. If dried limas are used, they should be soaked twelve hours in plenty of cold water ; and when boiled, half a tea-spoonful of soda should be added to the water.
CREAMED LIMA BEANS.
It is well known that much of the sweetness of lima beans is lost in the water that is drained from them after boiling. This flavor will all be saved by cooking them as follows : Place the beans in a double boiler, or in a tin pail set in a kettle of water. Cover them with milk, close tightly the vessel containing the beans, and boil the water in the under vessel for one hour. The milk will be found deliciously strong of the bean flavoring. Season with salt, butter and pepper, and serve. If the boiler is tightly covered, the milk will not be too much reduced.
STRING BEANS.
Break off a little from each end of the pods to remove the strings, break the pods into inch lengths, and place them in a kettle with just enough water to cover. Add half a dozen strips of salt pork, cover the kettle, and cook slowly for one hour. The water by this time should be near-ly all evaporated. Season with a little salt and pepper, and serve, the strips of pork being also placed in the dish. Serve a piece of the pork with the beans to each person at table.
STRING BEANS IN MILK.
After removing the strings, boil the beans in plenty of salted water for one hour. Drain, add milk to nearly cover them, and heat. When boiling, stir into the milk
a little flour made into a paste with a small quantity of cold milk, using enough flour to make the milk creamy. Boil two minutes, stirring all of the time ; add butter, salt and pepper to taste, and serve hot.
BAKED BEANS. (See pages 197, 198.) BEAN SOUP. (See page 92.)
BEETS.
Records on this page
Lima BeansCreamed Lima BeansLima Beans in MilkBoiled BeetsString BeansString Beans in Milk