Worldwide Cookbooks

The Consumer Viewpoint

SIMPLE ITALIAN COOKERY

American Woman's Home

Art of Living in Australia

Cooking Eggs

Elegant Art of Dining

Guide to Marketing and Cooking

Italian Recipes

Meal Preparation

School and Home Cooking

Physiology of Taste

Tried and True Recipes

Library of Cookery

Hans Christian Andersen . American Fairy Tales . Grimm's Fairy Tales

Aesop's Fables - Tales with Morals . Mother Goose . Mother Goose in Prose

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 principal classes into which
all varieties of this vegetable can be placed, namely, _string beans_
and _shell beans_. String beans include both the pods and the seeds, and
are used when the beans are very young. Shell beans consist of the
seeds, which are allowed to mature either partly or entirely and are
taken from the shells 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, butter, or other fat is supplied in their
cooking, or milk or a cream sauce is added before they are served. Fresh
shell beans have much more nutriment than string beans, whereas dried
beans are very high in food value. It is this characteristic of dried
shell beans that makes them a very good meat substitute.

 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 classes, 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 BUTTER.--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 butter.

[Illustration: 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
butter for each four persons to be served, a dash of pepper, and, if
they are not salty enough, a little more salt. Allow the butter 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 washing 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 quantity of beans for four persons, a sauce should be
made as follows:

SAUCE FOR CREAMED STRING BEANS

1 Tb. butter
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 butter 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 quantity of beans for four persons:

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.


SHELL BEANS

57. VARIETIES AND FOOD VALUE OF SHELL 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 shell beans are in use, including
navy, marrowfat, pinto, and Lima beans.

58. Fresh shell 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 shell 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
shell beans and over four times that of potatoes. In the entirely
matured bean, which, as has already been mentioned, belongs to the class
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 substitute for other more
expensive protein foods. This composition reveals at once the fact that
dried shell beans make an excellent food, provided some fat is added to
them in their preparation.

59. PREPARATION AND COOKING OF FRESH SHELL BEANS.--With the exception of
Lima beans, most of the varieties of fresh shell beans are placed on the
market in the pods and must be shelled after they are purchased. Green
Lima beans, however, are usually sold shelled. If the beans are
purchased in the pods, wash them in cold water before shelling, but if
they are bought shelled, wash the shelled 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. SHELL BEANS DRESSED WITH BUTTER.--Any variety of fresh shell 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 butter for
each four persons to be served. Allow the butter to melt and serve the
beans hot.  61. SHELL BEANS IN CREAM.--Fresh shell 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 butter and 1/2 cupful of thin cream. Heat the beans
well in the cream and serve.

62. BEAN PUREE.--Persons with whom the coarse 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
butter, salt, and pepper to season well and serve hot.

63. COOKING OF DRIED SHELL BEANS.--Before dried shell 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 the skins begin to burst. Pour off the water,
add fresh hot water and 1 teaspoonful of salt for each quart of water,
and allow to simmer until the beans may be easily crushed between the
fingers. During this process, the water should cook down until just a
sufficient amount to serve with the beans remains. When this is
accomplished, add 1-1/2 tablespoonfuls of butter, a dash of pepper, and,
if necessary, additional salt. Instead of the butter, ham or bacon fat
may be used for seasoning, or a small piece of ham or salt pork may be
cooked with the beans and the fat omitted. Serve the beans hot.

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 quantity 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 CASSEROLE.--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 casserole.

LIMA BEANS EN CASSEROLE
(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 casserole.

[Illustration: 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 substitute, is desired,
Lima-bean loaf, which is illustrated 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. butter

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 butter, 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.

[Illustration: 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 substitute. 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 glass, 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. molasses
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 molasses 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.