Chapter 45
SOUR-CREAM DRESSING
2 Tb. b.u.t.ter 2 Tb. flour 1/2 tsp. salt Dash of pepper 3/4 c. milk or sweet cream 1/4 c. vinegar
Melt the b.u.t.ter and add the flour, salt, and pepper. Pour into this the heated milk or cream, and allow the sauce to thicken. Then add the vinegar, stirring rapidly, and serve hot.
TOMATO SAUCE
1-1/2 c. stewed tomatoes 1 slice onion 2 Tb. b.u.t.ter 2 Tb. flour 1/2 tsp. salt Dash of pepper
Heat the tomatoes with the onion and force through a sieve. Melt the b.u.t.ter, add the flour, salt, pepper, and the strained tomatoes. Cook together until thick, remove, and serve hot with a vegetable.
MAiTRE D'HoTEL SAUCE
1/3 c. b.u.t.ter 1 Tb. chopped parsley 2 Tb. lemon juice 1/4 tsp. salt Dash of pepper
Melt the b.u.t.ter and add the chopped parsley, lemon juice, salt, and pepper. Mix well, and allow the whole to boil, but not to brown. Pour over the vegetable and serve.
PARSLEY-b.u.t.tER SAUCE
1/2 c. b.u.t.ter 1 Tb. chopped parsley 1/2 tsp. salt Dash of pepper
Heat the b.u.t.ter in a saucepan until it is well browned, and then add the parsley, salt, and pepper. Allow the sauce to become hot, but not to boil. This is an excellent sauce to use over new potatoes or diced vegetables, such as turnips or carrots.
ASPARAGUS AND ITS PREPARATION
41. ASPARAGUS is a vegetable that consists of the shoots of the plant, which are eaten before the blossoms develop. It grows quickly and is very tender if the shoots are clipped at just the right time after they appear above the ground. It comes early in the spring, being about the first green vegetable that gets into the local market, but its season is comparatively short. It does not keep long after it is purchased and is better when it is used at once. If asparagus must be kept for any length of time, it should be stored in a cool, damp place.
42. In selecting asparagus, it should be remembered that there are two varieties, one of which is green and the other white. The stems of the green asparagus should be green to the bottom, and should not be hard nor woody where they are cut from the plant. However, if a part of the stems is found to be woody, the hard ends should not be rejected, for the outside may be peeled off and the center used, or the hard ends may be cooked with other vegetables for the making of soup. The white asparagus will have slightly green tips, while the rest of the stem will be white.
Asparagus is one of the succulent vegetables comparatively low in food value. It contains, as Table I shows, only one-fourth as many calories to the pound as potatoes. Its food value, however, may be increased by dressing it with b.u.t.ter after the vegetable has been cooked or by serving with it a sauce made with milk, b.u.t.ter, flour, etc. Then, too, asparagus is sometimes served on toast, which is another means of making a more nutritious dish out of this vegetable.
In its composition, asparagus contains a _diuretic_, that is, a substance that has an effect upon the kidneys, and that is known as _asparagine_. Because of the presence of this substance, asparagus is thought to be injurious to those who have kidney trouble, but it need not be avoided except in some forms of this disease. 43. PREPARATION FOR COOKING.--To prepare asparagus for cooking, strip the tiny scales from the sides of the stems by means of a small paring knife. These hold sand and are responsible for the presence of the grit that is sometimes found in a cooked dish of asparagus even when the housewife feels certain that she has washed it as clean as possible. Then wash the stems thoroughly in several cold waters, lifting them out of the water after each was.h.i.+ng instead of pouring the water off of them. If the water is poured off the stems, the sand that has been washed from them is likely to remain in the bottom of the pan and mix with the vegetable again.
When the asparagus has been sufficiently washed, it may be used in the full lengths or cut into pieces of any desired length, 1 inch being the size that is usually preferred. If stems are to be cooked whole, it is a good plan to form them into a bunch as when purchased and tie the bunch with a tape or a string. When this is done, the string should, of course, be cut and removed before the asparagus is served. A point to remember about the preparation of this vegetable is that it should always be cooked in boiling, salted water.
44. ASPARAGUS WITH b.u.t.tER DRESSING.--Perhaps the simplest way in which to prepare asparagus is to cook it in salted water and then serve it with a b.u.t.ter dressing. When prepared in this way, it may be served plain, but it becomes more attractive, as well as more nutritious, if it is placed on squares of toast.
For this dish, secure a bunch of fresh, tender asparagus, wash it thoroughly, and then, as desired, cut it into inch lengths or allow it to remain whole. Pour enough boiling water over it to cover well, add salt in the proportion of 1 teaspoonful to each quart of water, and allow it to cook until the stems may be easily pierced with a fork, which in most cases will require not more than from 10 to 15 minutes.
The length of the cooking is an important factor with this vegetable, for when it is overcooked its flavor is not so agreeable as when it has had just enough cooking. When the asparagus is done, drain off the water, season with a little more salt and a dash of pepper, and, if it is to be served without toast, add 1 tablespoonful of b.u.t.ter for each bunch cooked, allowing the b.u.t.ter
[Ill.u.s.tration: FIG. 2]
To prepare creamed asparagus, clean it in the manner explained in Art.
43. Then either cut it into inch lengths or allow the stems to remain whole, and cook it in enough boiling salted water to cover it well.
While the asparagus is cooking, prepare a medium white sauce. As soon as the asparagus has cooked enough to be pierced with a fork, pour off the water and serve with the sauce in any of the ways already suggested. If the asparagus is left whole, the sauce is poured over it after it is placed on the toast, but when it is cut into small pieces, it is usually combined with the sauce and the creamed vegetable then poured over the toast.
46. SCALLOPED ASPARAGUS.--Another nutritious dish with asparagus as its base is scalloped asparagus. This involves all the ingredients used in creamed asparagus, but to give it still more food value, cheese is also added.
SCALLOPED ASPARAGUS (Sufficient to Serve Six)
1 bunch asparagus 2 Tb. b.u.t.ter 2 Tb. flour 1 c. asparagus stock 1/2 c. milk 1/4 tsp. salt 1 c. b.u.t.tered cracker crumbs 1/2 c. grated cheese
Clean the asparagus according to the directions given in Art. 43. Cut it into inch lengths and cook in boiling salted water until it is tender enough to be pierced with a fork, and then drain. Prepare a sauce by melting the b.u.t.ter, adding the flour, and pouring into this mixture the heated stock and milk seasoned with the salt. Put a layer of the b.u.t.tered crumbs in the bottom of a baking dish, and pour half the asparagus over them. Sprinkle the asparagus with one-third the cheese and add another layer of crumbs. Sprinkle this with one-third the cheese. Add the remainder of the asparagus and the crumbs and sprinkle the rest of the cheese on top. Pour the sauce over the entire mixture, place in the oven, and bake until heated thoroughly and the top is slightly browned. Serve from the baking dish.
BEANS AND THEIR PREPARATION
VARIETIES OF BEANS
47. Of all the vegetables commonly used for food, BEANS afford the greatest variety. However, there are two princ.i.p.al cla.s.ses into which all varieties of this vegetable can be placed, namely, _string beans_ and _sh.e.l.l beans_. String beans include both the pods and the seeds, and are used when the beans are very young. Sh.e.l.l beans consist of the seeds, which are allowed to mature either partly or entirely and are taken from the sh.e.l.ls before cooking. Those which are partly developed are cooked when they are fresh, but the ones that are allowed to mature completely are dried and then stored for use at any time during the year. In some cases, the same variety of beans may be used in the three ways mentioned, while in others certain kinds are raised expressly for one of these purposes.
48. The food value of beans increases as they mature, as will be observed upon reference to Table I. The very young beans, that is, the string beans, which include the pods and all, are comparatively low in food value, being only a little higher than asparagus. To increase the food value of these, fat meat, b.u.t.ter, or other fat is supplied in their cooking, or milk or a cream sauce is added before they are served. Fresh sh.e.l.l beans have much more nutriment than string beans, whereas dried beans are very high in food value. It is this characteristic of dried sh.e.l.l beans that makes them a very good meat subst.i.tute.
STRING BEANS
49. VARIETIES OF STRING BEANS.--There are two general varieties of string beans: the yellow ones, which are commonly known as _wax beans_, and the green ones, which are the ones usually meant when the term string beans is used. Numerous varieties exist among these cla.s.ses, and some are very much better than others. Many of them have strings, but others are stringless and consequently are easier to prepare. Whatever kind is used should be picked from the vines before the beans are old enough for the pods to develop woody fibers. Otherwise they will not be palatable, for when they have reached this stage it will be impossible to cook them soft.
50. SELECTION AND CARE.--Small, round, rusty-looking spots are common to both string and wax beans; but when such spots are present they must be removed before cooking. As there is considerable waste in the preparation of such beans for the table, it is wise in buying string beans to select those whose surface is not marred with such blemishes.
In addition, the beans should be as fresh as can be obtained and crisp and tender enough to snap when the pods are bent in half. Proper attention should be given to them after they are purchased, too. If possible, they should be cooked immediately, but if this cannot be done they should be kept in a cool, damp place to prevent them from becoming limp. However, if they wilt before they can be cooked, they may be freshened by allowing them to stand in cold water for a short time.
51. PREPARATION AND COOKING.--To prepare beans for cooking, wash them thoroughly in cold water. If the beans are of the stringless variety, cut off the stem and blossom ends; but, in case they have strings, break the ends and strip off the strings together with the ends, as shown in Fig. 3. The beans may then be cooked whole or cut into inch lengths before cooking. If it is desired to cut them, the most convenient way is to place them in an orderly heap on a cutting board and then cut a handful at a time, drawing a sharp knife across them as they are held on the board. Any imperfect portions should be removed before cutting.
52. The cooking of string beans is similar to that of asparagus, except that they require longer cooking. Put them, either whole or cut into a kettle, cover them with boiling water to which has been added 1 teaspoonful of salt to each quart of water, and cook them with the cover on the kettle until they can be easily pierced with a fork. The length of time required to cook them depends on the age of the beans, but usually from 30 minutes to 1 hour will be sufficient. When they are done, drain the water from them, but save it to make sauce for them or to add to soup stock.
53. STRING BEANS IN b.u.t.tER.--String beans, which, of course, include wax beans, may be served with a sauce of some kind, but they are very appetizing when merely drained after cooking and served with melted b.u.t.ter.
[Ill.u.s.tration: FIG. 3]
To prepare beans in this manner, wash the desired amount, remove the ends and strings, if necessary, and cut into inch lengths. Cook until they are tender and then pour off the water. Add 1 tablespoonful of b.u.t.ter for each four persons to be served, a dash of pepper, and, if they are not salty enough, a little more salt. Allow the b.u.t.ter to melt and serve the beans hot.
54. STRING BEANS WITH SALT PORK.--Those who like the flavor of salt pork will find string beans cooked with a small piece of this meat very appetizing. Besides improving the flavor, salt pork supplies the beans with fat, a food substance in which they are very low.
After was.h.i.+ng the beans that are to be cooked in this way, remove the ends and strings, but do not cut into inch lengths. Put the whole beans to cook in boiling water and add 1/4 pound of pork for a sufficient amount of beans for four persons. Cook until the beans are tender, and serve with the pork without removing from the liquid.
55. CREAMED STRING BEANS.--Perhaps the most popular way in which to prepare string or wax beans is to cream them. Not only an appetizing dish, but one whose food value is increased, is the result. The cream sauce served with the beans may be made entirely of milk, but a very satisfactory sauce can be made by using half milk or cream and half liquid in which the beans were cooked. To prepare creamed beans, clean the beans in the usual way and cut them into inch lengths. Put them to cook in boiling salted water and cook until they may be easily pierced with a fork. Pour off the water, but keep it to use in the dressing. To dress a sufficient quant.i.ty of beans for four persons, a sauce should be made as follows:
SAUCE FOR CREAMED STRING BEANS
1 Tb. b.u.t.ter 1 Tb. flour 1/4 tsp. salt Pinch of pepper 1/3 c. rich milk or cream 1/3 c. liquid from beans
Melt the b.u.t.ter in a saucepan and add the flour, salt, and pepper. Pour in the heated liquids and stir until the mixture is smooth and thoroughly cooked. Add the sauce to the beans, heat together, and serve.
56. STRING BEANS WITH SOUR DRESSING.--A dish having an entirely different flavor from those already explained is produced when beans are served with a sour dressing.
To prepare beans in this way, clean a sufficient number according to the directions already given and cut them into inch lengths. Cook them in boiling salted water until they are tender. Pour off the water, but retain 1/2 cupful for the dressing. Make the following sauce, which will dress a sufficient quant.i.ty of beans for four persons: