HOUSE AND GARDEN 
UNE, 1913 
5*5 
and pressed and chopped finely and re¬ 
turned to the pan with butter, pepper and 
a sprinkling of salt and a dash of vinegar, 
to steam through for half an hour. By 
being pressed into a mould before turning 
out into a dish the shape is improved, and 
it is possible to pour a nicely-flavored 
brown or tomato sauce round the base. 
Brussels sprouts, after boiling, are 
stewed with broth or butter, or sometimes 
placed in the gratin-dish, with butter and 
grated cheese and heated through in the 
oven, or in place of cheese a few of the 
thinnest possible slices of fat bacon are 
put over them and the dish is set under 
a grill. 
Very nice, too, is a savoy heart, the 
leaves of which, after blanching, are 
opened out and a savory mince filled in 
between. The whole is tied up afresh and 
stewed in a casserole with some good 
broth, which when thickened makes a 
sauce to pour round the centre piece. A 
little curry powder improves the dish. 
French beans, when forced and gathered 
young, we never slice, but have them 
whole after stripping off the ends and 
fibres. They are much finer in flavor if 
so treated, and if really long and large can 
be broken across. They are boiled in 
water until quite tender, and then strained 
and returned to the pan to simmer through 
again with a little butter and minced herbs, 
or with parsley only. 
If the beans are grown out of doors and 
likely to be somewhat tough, we parboil 
them, then strain and put them into an 
earthenware jar and give them more 
butter, an onion, more herbs, salt, pepper, 
and enough vegetable broth to cover them. 
They are then closed down and gently 
stewed for an hour or more. A little of 
the liquor thickened with a spoonful of 
baked flour and the yolk of a raw egg 
makes the sauce to serve with them. 
When destined for eating cold as a salad 
(and French beans broken into short 
lengths make one of the nicest vegetable 
salads), they have to be well drained after 
boiling, and must not be dressed until the 
last moment. Plenty of minced parsley is 
added to the bowl, and rather more vinegar 
than would be the case with the ordinary 
salad. 
When freshly gathered, the small bean 
found inside the ordinary French bean is 
delicious, and needs no long soaking as 
the dried bean does. We invariably save 
a few of our plants so as to have some of 
these for use. Butter beans, gathered be¬ 
fore the bean ripens, are eaten in the pods 
with butter sauce, and are most delicate. 
The majority of our plants are, however, 
left untouched, so as to yield the large 
white bean for winter use. 
It is only the scarlet runner bean that 
we slice and serve after the ordinary Eng¬ 
lish fashion, and even this I must say I 
think is improved by being cooked after 
the Dutch mode, that is in a jar, with 
butter and parsley and in its own steam. 
The Indian way of cooking green peas 
answers admirably for those which have 
passed their first youth. 
T HE owner of this beautiful 
residence at Elkhart, Indiana, 
enjoys his Bath Room as much as 
any room in the house. It, together 
with the Kitchen, Pantry andLaun- 
dry, is equipped with the most 
modern fixtures from the Wolff fac¬ 
tories which harmonize perfectly 
with the architecture of the home. 
Get our booklet on Bath Room 
Suggestions. 
L.Wolff Manufacturing Co. 
Plumbing Goods Exclusively 
MAIN OFFICES—601-627 W. LAKE ST. 
SHOWROOMS—111 N. DEARBORN ST. 
CHICAGO 
BRANCHES: DENVER. OMAHA, MINNEAPOLIS. DALLAS. 
ROCHESTER 
POTTERY. TRENTON. N. J 
E. Hill Tttrnock -Architect 
Smoky Fire plate 
Made to Draw 
Cooking Odors Carried out of the House 
Payment Conditional on Success 
FREDERIC N. WHITLEY, Engineer and Contractor 
210 Fulton St., Brooklyn, N. Y. 
Heating Ventilating Air Filtration 
Garden and Hall 
Furniture 
Guaranteed to stand any 
climate; 
Marbles, Terra Ootta, 
Stones, etc.. Vases, 
Benches, Sun Dial Ter¬ 
minals, Tables, Fountains, 
Flower Boxes, Mantels, 
Statues, Reliefs, etc. 
Send 25c for illustrated 
catalog of 295 pages. 
The best copies of the best 
originals 
The Juwel Oil Gas Stove 
FOR HOUSE, YACHT, 
AUTO OR CAMP USE 
Juwel Kerosene Oil Gas Stove, 
generates its own gas from or¬ 
dinary kerosene, giving a quick, 
hot, odorless gas fire at kerosene 
cost. No other small stove is 
its equal for bouse, yacht, pic¬ 
nic or camp use. The polished 
brass reservoir holds 3 pints 
and burns with full flame for 5 
hours. Cannot explode. Guar¬ 
anteed satisfactory. Price $4.00. 
Ask your dealer. 
is^ Globe Gas Light Co. 
29-31 Union Street, BOSTON, MASS. 
In writing to advertisers please mention House & Garden. 
