Chapter 46
SOUR DRESSING
2 Tb. ham or bacon fat 1 Tb. flour 1/4 c. vinegar 1/2 c. liquid from beans
Melt the fat in a double boiler, add the flour, and into this stir the vinegar and the liquid from the beans. Cook until the mixture thickens and pour over the beans. Reheat and serve.
Sh.e.l.l BEANS
57. VARIETIES AND FOOD VALUE OF Sh.e.l.l BEANS.--When beans have matured on the vines to such an extent that the pods are no longer tender enough for human consumption, they are picked and the seeds then used for food.
Some are picked before the seeds have entirely matured, and these, which must be young enough to contain considerable moisture, are cooked fresh; others are allowed to mature entirely and are then dried before they are cooked. After being dried, beans keep indefinitely and require no care in storage except that they must not become moist. Numerous varieties of both fresh and dried sh.e.l.l beans are in use, including navy, marrowfat, pinto, and Lima beans.
58. Fresh sh.e.l.l beans average about three times as much food value as string or wax beans. Most of this is carbohydrate in the form of starch, but they also contain considerable protein. Dried sh.e.l.l beans, which are entirely different in flavor and texture from fresh ones, contain still more nutriment, their food value being more than twice that of fresh sh.e.l.l beans and over four times that of potatoes. In the entirely matured bean, which, as has already been mentioned, belongs to the cla.s.s of vegetables called legumes, the high food value is due to the high percentage of starch and the large amount of protein in the form of legumin, a substance that is an important subst.i.tute for other more expensive protein foods. This composition reveals at once the fact that dried sh.e.l.l beans make an excellent food, provided some fat is added to them in their preparation.
59. PREPARATION AND COOKING OF FRESH Sh.e.l.l BEANS.--With the exception of Lima beans, most of the varieties of fresh sh.e.l.l beans are placed on the market in the pods and must be sh.e.l.led after they are purchased. Green Lima beans, however, are usually sold sh.e.l.led. If the beans are purchased in the pods, wash them in cold water before sh.e.l.ling, but if they are bought sh.e.l.led, wash the sh.e.l.led beans. Then put them to cook in sufficient boiling water to which has been added 1 teaspoonful of salt for each quart. Allow the beans to cook until they may be easily pierced with a fork. The cooking will probably require from 45 minutes to 1-1/2 hours, depending on the age and variety of the beans.
60. Sh.e.l.l BEANS DRESSED WITH b.u.t.tER.--Any variety of fresh sh.e.l.l beans may be prepared according to the accompanying recipe, but Lima beans are especially delicious when cooked in this way.
Prepare and cook the beans as directed in Art. 59. When they are sufficiently cooked, pour off the water, season with additional salt, if necessary, and a dash of pepper, and add 1 tablespoonful of b.u.t.ter for each four persons to be served. Allow the b.u.t.ter to melt and serve the beans hot. 61. Sh.e.l.l BEANS IN CREAM.--Fresh sh.e.l.l beans are especially appetizing when they are dressed with cream. Besides improving the flavor, cream also adds considerable food value, an item that should not be overlooked.
For this dish, prepare and cook the beans in the manner explained in Art. 59. When they are tender, pour off the water and season with additional salt and pepper. Then for each four persons to be served, add 1 tablespoonful of b.u.t.ter and 1/2 cupful of thin cream. Heat the beans well in the cream and serve.
62. BEAN PUReE.--Persons with whom the coa.r.s.e skins that must necessarily be eaten with beans disagree, find bean puree very satisfactory. To prepare it, clean and cook the beans in boiling salted water according to the directions given in Art. 59. Then pour off the water and force the beans through a ricer or a sieve. Add sufficient b.u.t.ter, salt, and pepper to season well and serve hot.
63. COOKING OF DRIED Sh.e.l.l BEANS.--Before dried sh.e.l.l beans of any variety are cooked, look them over very carefully, reject any that are unfit for use, and wash the rest in cold water. They may then be cooked without further preparation, but in order to hasten their cooking and save fuel in their preparation, it is a good plan to moisten them by soaking them in water before cooking. If they are to be soaked, place them in cold water and allow them to remain there for 8 to 12 hours.
Then put them on to cook in water to which has been added a small pinch of soda. Parboil the beans in this water until the outside skin begins to crack and then pour off the water. While it is true that a certain amount of mineral salts and perhaps a small percentage of food value are lost in this procedure, because the water that is poured off is too strong to be used for any other purpose, the improvement in the flavor warrants any loss that might occur. After pouring off the water, wash the beans in cold water, add fresh water to continue the cooking, and allow the beans to simmer slowly until they are cooked soft enough to crush between the fingers, but still retain their original shape.
Nothing is gained by cooking them rapidly on a hot fire, and considerable fuel is wasted by this practice.
The fireless cooker and the double boiler are excellent utensils for the cooking of dried beans, because they cook the beans at a temperature below boiling point. They therefore cook the beans soft with little difficulty and prevent the protein from becoming hard. The theory of the cooking of protein--that is, the higher the temperature, the harder the coagulation--applies in the cooking of dried beans, just as it does in the cooking of eggs or milk.
64. STEWED NAVY BEANS.--The common small white beans are called _navy beans_ from the fact that they are much used in the navy. These may be prepared in various ways, but the simplest method is to stew them. In the preparation of this dish, as well as any other made from dried beans, it will be well to remember that 1/2 cupful of beans is usually sufficient to serve four persons when they are cooked.
Look over the required amount of beans, reject any that are imperfect, wash thoroughly, and put to soak overnight in cold water. Pour off any water that remains, cover well with boiling water, and add a pinch of soda. Cook slowly until
65. LIMA BEANS IN CREAM.--Dried Lima beans, when combined with thin cream, make a very appetizing dish. To prepare them in this way, clean, soak, and cook them as explained in Art. 63. When they are soft enough to crush easily between the fingers and the water has boiled down so that practically none remains, add 1/2 cupful of thin cream to a sufficient quant.i.ty for four persons. Allow the beans to simmer for a short time in the cream, add additional salt and a dash of pepper for flavoring, and serve.
66. LIMA BEANS EN Ca.s.sEROLE.--While the small varieties of dried beans are more commonly baked than the larger ones, Lima beans will be found especially delicious when prepared in a ca.s.serole.
LIMA BEANS EN Ca.s.sEROLE (Sufficient to Serve Six)
1 c. dried Lima beans 1/4 c. ham or bacon fat 2 c. milk 2 tsp. salt 1/4 tsp. pepper
Soak the beans overnight and then parboil them in soda water. Drain off the water and turn the beans into a baking dish. Add the fat, milk, salt, and pepper. Cover the dish and bake until the beans are soft.
Serve hot from the ca.s.serole.
[Ill.u.s.tration: FIG. 4]
67. LIMA-BEAN LOAF.--If a dish that is not only appetizing, but sufficient in food value to be used as a meat subst.i.tute, is desired, Lima-bean loaf, which is ill.u.s.trated in Fig. 4, should be selected. This is very good when served alone, but it becomes more attractive and at the same time more palatable when a sauce or gravy is added.
LIMA-BEAN LOAF (Sufficient to Serve Six)
1 c. dried Lima beans 2 c. bread crumbs Milk to moisten crumbs 2 eggs 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. celery salt 2 Tb. b.u.t.ter
Soak the beans overnight and parboil them in soda water. Pour off this water, cook until tender in boiling salted water, and then drain.
Moisten the bread crumbs slightly with milk, mix them with the beans, and add the beaten eggs and seasoning. When the entire mixture is well blended, place in a loaf pan, dot the top with the b.u.t.ter, and bake in the oven until nicely browned and quite firm. Turn out on a platter, garnish with parsley, and serve by cutting it into slices, as shown in Fig. 4.
68. BEAN SOUFFLe.--Probably the daintiest dish that can be made from dried beans is bean souffle. This is equally suitable as the main dish for a luncheon or a home dinner. One point to remember about it is that it should be served immediately, for souffle usually settles when taken from the oven.
BEAN SOUFFLe (Sufficient to Serve Six)
1 c. bean pulp 1 tsp. salt 1/8 tsp. pepper 1/4 tsp. celery salt 1 Tb. onion juice 2 eggs
Make the bean pulp by forcing well-cooked beans through a colander or a press. Add all the seasoning and the beaten egg yolks. Beat the egg whites stiff and fold them into the mixture. When well blended, pour into a greased baking dish, or individual dishes, place in a pan containing hot water, and bake in a moderate oven until the souffle is set, which will require from 30 to 45 minutes. Test by tapping slightly with the finger. If the dent thus made in the souffle springs back, it is sufficiently baked. Remove from the oven and serve at once.
[Ill.u.s.tration: FIG. 5]
69. BAKED BEANS.--Almost any kind of dried beans may be used for baking.
Some persons prefer the small navy beans, which are mentioned in this recipe, whereas others like the larger marrowfat beans or Lima beans.
Pinto beans have for some time been taking the place of navy beans, and are found to be a very good subst.i.tute. To bake beans successfully, a dish with a tight-fitting cover, such as the one shown in Fig. 5, is required. This is made of heavy gla.s.s, but if such a utensil is not available, very satisfactory results can be obtained by using a heavy earthen bowl, crock, or baking dish. To produce the delicious flavor that is agreeable to most persons, beans should be baked a long time.
Therefore, as considerable heat is consumed in their cooking, it is a wise plan to prepare more than enough for one meal. They may be served the second time as baked beans, or, if this is not desired, they may be used for various other purposes.
BAKED BEANS (Sufficient to Serve Six)
1 pt. navy beans 2 Tb. mola.s.ses 2 tsp. salt 1/2 lb. bacon or salt pork
Soak the beans overnight, parboil in soda water, and drain. Add a sufficient amount of water to cover the beans well, cook until they break open, and then pour with the liquid into a baking dish. If this liquid does not almost cover the beans, add more until it comes nearly to the top. Add the mola.s.ses and salt, cut the salt pork into pieces, and distribute these well through the beans, placing a piece or two over the top. The beans should then appear as shown in Fig. 5. Place the cover on the dish and bake in a slow oven for 4 or 5 hours. Remove the cover occasionally, stir the beans carefully so as not to crush nor break them, and add enough water from time to time to keep the beans well moistened. When done, the beans should be light brown in color, but the top should be well browned. Sometimes it will be found necessary to remove the cover in order to brown the beans sufficiently.
70. BEAN CROQUETTES.--Left-over baked beans need never be wasted, for there are numerous uses to which they can be put. If it is not desired to reheat them and serve them again as baked beans, they may be utilized in soup, salads, and sandwiches, or they may be made into souffle, as explained in Art. 68, or into croquettes according to the accompanying recipe. Bean croquettes may be served plain, but they are much improved by the addition of tomato sauce.
BEAN CROQUETTES (Sufficient to Serve Six)
2 c. cold baked beans 1-1/2 c. bread crumbs Milk to moisten crumbs 1 egg 1 tsp. salt Pinch of pepper
To the beans add the bread crumbs slightly moistened with milk. Stir in the egg, beaten, and the salt and pepper. Blend the entire mixture, form into croquettes, and roll in dry crumbs. Bake in the oven until brown, saute in shallow fat, or fry in deep fat. Place on a platter, garnish with parsley, and serve plain or with tomato sauce.
BEETS AND THEIR PREPARATION
71. BEETS are a root vegetable that comes in two varieties, _red_ and _white_. The red beets are more popular for cooking than the white ones, and of these the ones that retain their dark-red color after cooking are preferable to any other. The root, however, is not the only part of this plant that is eaten, for the tops are also much used for food. When the tops are to be cooked, the plants are usually not allowed to mature to the extent that the root parts can be used; still, early in the summer, when very small beets are to be had with the tops on, both the tops and the beets may be used. At this age, the beets are very tender and do not require long cooking. If the beets are not eaten when they are young, they are allowed to mature in the ground and are then pulled in the fall and stored for a winter vegetable.
Like other root vegetables, beets contain very little protein and fat, but in their composition is included a fairly large percentage of carbohydrate in the form of sugar. Their total food value is greater than that of string beans, but is considerably less than that of potatoes.
72. SELECTION AND CARE OF BEETS.--When beets are selected as a summer vegetable with the idea of using both the tops and the roots, the tops should be fresh, that is, not withered nor rotted. When the roots are to be used, either as a summer or a winter vegetable, they should have a smooth skin, should contain no blemishes, and, as nearly as possible, should be uniform in size.
Summer beets require about the same care as any other vegetable; that is, they should be kept in a cool, damp place until they are ready to be cooked. If they are at all wilted at that time, they may be freshened by allowing them to stand in a pan of cold water for several hours. Winter beets, however, should be stored in a cool, dark place where they will not freeze. A portion of the cellar that has a dirt floor is a very good place to put the bins containing such vegetables. The woody tissue of beets that are stored increases as the winter advances, so that any beets that remain until spring are rather hard and extremely difficult to cook. In fact, at times it is almost impossible to make them soft enough to serve, but they can be greatly improved by soaking them in cold water for a few hours before cooking them. 73. PREPARATION AND COOKING OF BEETS.--In preparing young beets for cooking, allow an inch or two of the stems to remain on the beets in order to prevent them from bleeding. Of course, from winter beets, the entire stem should be removed, as it will be dried up. Scrub beets of either variety carefully with a vegetable brush until entirely free from dirt. Then, whether they are old or young, put them to cook in boiling water without removing their skins. Allow them to cook until they are soft enough to be pierced with a fork. This is the best way in which to determine when the beets are done, for as the length of time required to cook them depends entirely on their age, no definite time can be stated. As soon as they are sufficiently cooked, pour off the water, allow them to cool enough to handle, and then remove the skins, which will slip off easily.
74. b.u.t.tERED BEETS.--b.u.t.ter added to beets increases both their nutriment and their flavor. In order to prepare b.u.t.tered beets, first clean and cook them in the manner just explained. To remove the skins, sc.r.a.pe the beets as thinly as possible, so as not to waste any more than is necessary. Then slice them thin or cut them into 1/2-inch cubes, season well with salt and pepper, and add 1 tablespoonful of b.u.t.ter for each four persons to be served. Allow the beets to heat thoroughly in the b.u.t.ter, and serve hot.
75. BEETS WITH CREAM DRESSING.--If a creamed vegetable is desired, beets to which cream has been added will be very satisfactory. Clean and cook the beets in the manner explained in Art. 73. Then peel, cut into slices, place in a saucepan, and nearly cover with thin cream. Allow them to cook in the cream for a few minutes, season with salt and pepper, and serve.
76. BEETS WITH SOUR DRESSING.--To give variety, beets are sometimes served with a sour dressing. Probably no other vegetable lends itself so well to this sort of preparation as beets, with the result that a very appetizing dish is provided.