Green Beans. — To cook green beans
(fresh from the vines) without pork, have
the kettle hot, and put in a tablespoonful of
lard, let it get hot, stir in the lard one table-
spoonful of flour, let brown a little, then
pour in a half gallon of cold water, then add
beans, salt and pepper to taste. Cook until
tender.
String Beans. — Break off the end
that grew to the vine, drawing off at the
same time the string upon the edges. Re-
peat this process from the other end ; cut
the beans with a sharp knife into pieces half
an inch long, and boil them in just enough
water to cover them. They usually require
two and a half hour's boiling ; but this de-
pends upon their age and freshness. After
they have boiled until tender, and the water
THE MODEL COOK BOOK
-31
boiled nearly out, add pepper, salt, a table-
spoonful of butter, and a half a cup of cream.
Lima and Butter Beans. — Soak a while
in cold water ; then put into a pot well filled
with boiling water and a little salt. Boil until
tender. Drain and butter well when dished.
The average time to cook is forty minutes.
Boston Baked Beans. — Soak one quart
of pea beans over night. Drain, cover with
fresh -water to which half teaspoonful of soda
has been added and cook slowly until the
skins wrinkle. Drain again and put in bean
pot with half pound salt pork, half table-
spoonful salt and two tablespoonfuls molas-
ses✪ Boston Baked Beans. Cover with boiling water and bake at
least eight hours. The pork should be
buried in the beans, leaving the rind exposed.
Succotash. — This is made of green corn
and Lima, string, or butter beans. The
corn, when cut from the cob, should be a
third more than the beans. Just cover with
boiling water, and stew together until ten-
der, stirring now and then. Then pour off
nearly all the water, add a large cupful of
milk✪ Succotash, and stew for an hour, watching to
prevent burning. Stir in a large lump of
butter, a teaspoonful of flour moistened
with milk, pepper and salt. Boil up once,
and serve in a deep vegetable dish.
Green Peas. — Take fresh peas✪ Green Peas, hull
them, put in pan in cold water for half an
hour, and cook twenty or thirty minutes in
small quantity of boiling water. Drain, season
with pepper and salt and plenty of butter.
Serve hot.
Boiled Peas or Beans. — Choose fresh,
green peas or beans. Put them into a kettle
with just enough boiling water to keep
them from burning. Boil until they are
soft. To one pint of the vegetables add one
tablespoonful butter✪ Boiled Peas or Beans, a sprinkle of pepper,
and a little salt, if necessary. Serve in a
hot dish.
Dried Peas or Beans. — Pick them over
and remove vSpecks, pebbles, and faulty
peas or beans✪ Dried Peas or Beans. Soak in cold water a few
hours or over night. Pour off the water,
add fresh cold water, and set on the back of
the stove to heat slowly, and simmer until
soft. If desired to use as soup, they may
be boiled until they fall to pieces and form
a soft, pulpy mass. Split peas need to be
soaked only half an hour before cooking.
Boiled Beets. — Take small, smooth beets;
wash carefull3% and put into boiling water.
Boil an hour or two, or until tender. Do
not probe them, but press with fingers to
see if they are done. Take up, lay in a pan
of cold water, and peel. Cut into slices,
season with salt, pepper, butter, or vinegar✪ Boiled Beets.
Serve hot.
Cooked Beets with Dressing. — Cook ✪ Cooked Beets with Dressing
Page 37 · 7 recipe records on this page
Presented as published in 1901. 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
Green Beans. — To cook green beans (fresh from the vines) without pork, have the kettle hot, and put in a tablespoonful of lard, let it get hot, stir in the lard one tablespoonful of flour, let brown a little, then pour in a half gallon of cold water, then add beans, salt and pepper to taste. Cook until tender.
String Beans. — Break off the end that grew to the vine, drawing off at the same time the string upon the edges. Repeat this process from the other end ; cut the beans with a sharp knife into pieces half an inch long, and boil them in just enough water to cover them. They usually require two and a half hour's boiling ; but this depends upon their age and freshness. After they have boiled until tender, and the water
-31
boiled nearly out, add pepper, salt, a tablespoonful of butter, and a half a cup of cream.
Lima and Butter Beans. — Soak a while in cold water ; then put into a pot well filled with boiling water and a little salt. Boil until tender. Drain and butter well when dished. The average time to cook is forty minutes.
Boston Baked Beans. — Soak one quart of pea beans over night. Drain, cover with fresh -water to which half teaspoonful of soda has been added and cook slowly until the skins wrinkle. Drain again and put in bean pot with half pound salt pork, half tablespoonful salt and two tablespoonfuls molasses. Cover with boiling water and bake at least eight hours. The pork should be buried in the beans, leaving the rind exposed.
Succotash. — This is made of green corn and Lima, string, or butter beans. The corn, when cut from the cob, should be a third more than the beans. Just cover with boiling water, and stew together until tender, stirring now and then. Then pour off nearly all the water, add a large cupful of milk, and stew for an hour, watching to prevent burning. Stir in a large lump of butter, a teaspoonful of flour moistened with milk, pepper and salt. Boil up once, and serve in a deep vegetable dish.
Green Peas. — Take fresh peas, hull them, put in pan in cold water for half an hour, and cook twenty or thirty minutes in small quantity of boiling water. Drain, season with pepper and salt and plenty of butter. Serve hot.
Boiled Peas or Beans. — Choose fresh, green peas or beans. Put them into a kettle with just enough boiling water to keep them from burning. Boil until they are soft. To one pint of the vegetables add one tablespoonful butter, a sprinkle of pepper, and a little salt, if necessary. Serve in a hot dish.
Dried Peas or Beans. — Pick them over and remove specks, pebbles, and faulty peas or beans. Soak in cold water a few hours or over night. Pour off the water, add fresh cold water, and set on the back of the stove to heat slowly, and simmer until soft. If desired to use as soup, they may
be boiled until they fall to pieces and form a soft, pulpy mass. Split peas need to be soaked only half an hour before cooking.
Boiled Beets. — Take small, smooth beets; washcarefully, and put into boiling water. Boil an hour or two, or until tender. Do not probe them, but press with fingers to see if they are done. Take up, lay in a pan of cold water, and peel. Cut into slices, season with salt, pepper, butter, or vinegar. Serve hot.
Cooked Beets with Dressing. — Cook
Records on this page
Boston Baked BeansSuccotashGreen PeasBoiled Peas or BeansDried Peas or BeansBoiled BeetsCooked Beets with Dressing