1812 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



the water in whicli the beans were cook- 

 ed and the remainder of the strained 

 beans. 



Dried Beans Saute 



Cook the beans until tender, but not 

 broken. Drain off the water and save it 

 for soup. For one quart of beans put 

 three tablespoonfuls of savory drippings 

 or butter in a large-bottomed stewpan. 

 When the fat is hot put in the drained 

 beans, which have been seasoned with a 

 tablespoonful of salt and half a teaspoon- 

 ful of pepper. Cook over a hot fire for 

 fifteen minutes, frequently turning the 

 beans over with a fork Cover and let 

 them cook for half an hour where they 

 will not burn If the beans are liked 

 moist add a cupful of meat broth, milk, 

 or water before putting them to cook for 

 the last half hour. 



This dish may be made more savory 

 by frying a tablespoonful of minced 

 chives, shallot, or onion in the butter or 

 fat before adding the beans. A table- 

 spoonful of fine herbs may also be added 

 to the beans to make them more savory. 



Dried Beans in Salad 



Season the cooked and drained beans 

 with any of the salad dressings described 

 under salads, and serve as a salad. 



Baiked Beans 



Cook the dried beans gently until the 

 skins begin to break, then drain off the 

 water. Put a layer of beans in a bean pot 

 or deep earthen dish, and on this layer, 

 in the center of the dish, place a piece 

 of salt pork ("streak of fat and streak 

 of lean"), having the rind side up, using 

 for one quart of beans a half pound of 

 pork; the rind should be scored- Fill up 

 the dish with the beans, and add season- 

 ing and water to cover the beans. The 

 simplest seasoning is one tablespoonful 

 of salt and half a teaspoonful of pepper 

 to a quart of beans. Mix the salt and 

 pepper with the water. If liked, a table- 

 spoonful of mustard may be added as 

 well as a tablespoonful or more of mo- 

 lasses and an onion. Instead of the pork 

 a piece of salt or fat beef or mutton may 

 be employed. In this case there should 

 be from one and one-half to two pounds 



of the meat per quart of beans. If fresh 

 meat be used, add more salt to the beans. 

 If, on the other hand, salt meat is used, 

 probably one teaspoonful of salt will be 

 enough. 



When mutton is employed trim off 

 every particle of the skin. 



Bake the beans in a very moderate 

 oven for eight or ten hours*. Add a little 

 boiling water from time to time, but 

 never enough to bring the water beyond 

 the top of the beans. Any kind of bean 

 may be baked in this manner. However, 

 the small pea bean is the best for "Boston 

 baked beans." The Lima and large white 

 beans are best for the deep earthen dish. 

 Do not cover the beans while baking. 



Lentils 



Lentils may be cooked in puree, soups, 

 etc., like dried beans. 



BEETS 



Beets are among our most useful vege- 

 tables, since they may be had all through 

 the summer and may also be stored in 

 good condition for winter use. Some- 

 times beets are cut in small pieces, af- 

 ter boiling, and served with white sauce, 

 but the most common as well as the most 

 palatable way of serving them is with 

 butter. 



Beets With Butter 



Wash the beets, being careful not to 

 break the skin. Put into a stewpan and 

 cover generously with boiling water and 

 boil until tender. Young beets will cook 

 in one hour. As the beets grow old the 

 time of cooking must be increased. In 

 winter this vegetable becomes so hard 

 it may require four or more hours of 

 steady boiling to soften it. It is then 

 only suitable for pickling in vinegar 

 after being thoroughly boiled. 



When the young beets are cooked take 

 them from the boiling water and drop 

 them into cold water. Rub off the skin. 

 Cut the beets in thin slices and season 

 with salt and butter. Serve at once. 



Beet €^reens 



Beets are usually thickly sowed, and 

 as the young beet plants begin to grow 

 they must be thinned out. The young 



