New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-06-26

familiar butter bean. But when IL u Onc0
properly prepared 1t Is more delicate in flavor To
string beans properly break them or ut the tip first
and then at the STEM thus removing the thin string
both sides which binds the pods together II tho
beans 70 be cooked tor salad they must be COOKED
whole. but II they to be served rs vegetable
W cream In soup they must be cut across In inch
engrts, slanting the knife so that they form some.
what In diamond shape The bean Is an article which
requires long and slow COOLING
String beans shouh be simmered gently In boiling
water without adding any salt to 1t for at least one
hour and a half At the end OF this time drain them
In a colnnder and set the colandcr In pan 6 cold
water 50 that the beans shall be completely covered
Let them stand for twenty minutes then drain them
and lay them aside for salad cook them In cream
sauce II they are be served vegetable. The last
process OF cooling the beans In cold water Is quito
generally omitted by American cooks. but it makes an
Improvement the flavor and the appearance Of tho
beans.
To cook the beans In cream sauce melt q table
spoonful OF butter with heapng teaspoonfu OF -four
As soon as the butter -four foth in the saucepan
add a cup Of rich milk half milk and half cream
Season this cream with salt and pepper and let
Il boil up slowly Then add two quarts OF the cooked
beans and let them simmer for ten minutes In the
saucepan at the back Of the stove. Some cookS ada
half tcaspoonful Of sugar and Others add the yolhs
OF two eggs to this Of beans. the eggs are
added they must be stirred into little OF the bot
cream sauce and put In with the beans Just before
they are taken up. The oeans must not boil after
the eggs are added.
String beans are also very good boiled up In white
stock for about ten minutes, and French cooks add
an onion cut 10 dice and tried to tho stock before
the beans are put in. Season the beans with salt
and pepper II they arc cooked In stock and add .
tcaspoonful Of minced parsley II convenient For
string bean salad, the beans with teaspoon
full Of salt and little pepper Add two tablespoonfuls
OF on to three Of vinegar. NIX this well together
tnA hnap TOSlf
salad fork 80 that they all thoroughly coated
with the dressing and set them on the ice Tor half
an hour 10 become chilled. Spindle teaspoonon
OF minced parsley II You wish over the beans just
before You put them the table. String beans are
also very good served in mayonnaise, the same as
tomatoes or caulifower Lay them a bed Of lettuce
and pour the mayonnaise over them, sprinkling
little parsley over the dressing and garnishing tne
border In any way you desire String beans make
delicious pickle. They may be picked In the same
way cucumbers packed In salt. To pack them In
salt pns layer Of Liverpool salt In the bottom
OF the casb then o layer Of string beans, then o
iaycr Of SALT being certain that each layer OF salt Is
about quarter Of an inch thick. About cup Of water
should be added for every large layer OF salt and when
the cask Is filed put board and stone on top OF the
brine to keep the string beams under. Tie coarse
doth over the top Of the cask. When you wish to
use the beans take out a sufficient number and soak
them for three days, changing the water every day.
Then rinse and wash the string beans well ana TASTE
OF them. They should be thoroughly freshened Fiji
porcelain-ined kettle With vinegar enough to cover
the string beans Put the beans IN the vinegar ana
let II heat up until 1t Just bolts. Then draw 1t TO
the back part Of the fire and stir the beans some time
10 allow all TO cook evenly Drain tAe beans INTO
stone pot and cover them with cold vinegar Tie
vinegar in which they are cooked should DC tnrown
away This is also a simple easy way Tor picRnng
cucumbers or green tomatoes
innanhaddle may be a very nice dish II properly
cooked and II is very inexpensive one Ior suioAeo
haddock may be found In our markets at as low
price as smoked mackerel Take paddock. put In
baking pan with the skin down. and pour In enough
warm wnter Just tho skin and not the rest OK
the fish, Let the fish remain in the oven fifteen min
utes By this time the skin should be loosened. lake
the fish out the pull of the skin and pour inc
water out Of the baking pan. Lay the iish PACK III
the pan with milk enough 1t to cover IT, ana strew
bits Of butter over It, When II is brown serve 1t for
breakfast.
There IS no more acute pain Of childhood than ear
ache This seems often be caused by tho sensitive
ness to cold air OF the tender membranes within the
ear and may be stopped by filing the ear with little
cotton dipped In sweetoil and warmed. II this does
not give relief u few drops OF laudanum. warmed BY
setting the bottle In hot water may be added to the OIL
roasted onion is favorte remedy with old women.
II It is applied to the hot as 1t can be borne
IL
less.
When the pain Is very intense 1t Is better totdip the
cotton or better still bit OF WOOL In hot audanum
alone pat It in the ear. and lay hot bandage It.
IL IS very bad practice to keep cotton In the
longer than IS necessary. as such habit Will
render tho ear passages too sensitive ana
tender When eanche appears in a grown person. and
refuses 70 Yield simple remedies, physician should
be consulted 1t once ns a most serious disease may
begin In this way. gathering In the head" as II
Is called IN country parlance is painful and serious
disease Of childhood. 1t may effect the hearing.
II IS very that the carwis or any other Insect
GETS into tho but 1t is not an unknown thing, and
when Il occurs It causes Intense pain until the
creature IL smothered by pouring sweet oil into tho
ear When cotton has been put into the ear and
has served It's purpose II should be carefully removed
and no bits ler, behind TO work into the passages
Deafness is frequently caused by the presence OF some
snch foreign body IN the ear or by an accumulation
~ wcx In such q case the remedy consists In
freoueutly Swinging out the with wnter
using also little sweet oil or white CASTLE soap
q, af1sodge the Obstruction. Sometimes . largo
niece OF wax comes out only after weeks Of such
swinging and the defective hearing Is suddenly
restored.
To serve q fish in Nnaigrctte take any pieces Of
boiled fish which nov be left from dinner. Heap
them In a mound like form, chop fine the yoks OF two
hard boiled eggs. keeping the yoiks and whites sep
urate. Mince also handful Of parsley. Arrange the
chopped yolks Of the eggs In wreath around tho fsh.
then tie whites and then the parsley. and then pour
over all vnuigrette sauce made follows:
Chop nne shaliUt n small onion. Add two sprays
OF parsley. about the same amount OF chIves ana
cherv II convenient. though 10 Is not necessary
Place them In q sance bowl with teaspoonful
Of pepper and three tablespoonfuls Of vinegar ana
mix them thoroughly. Then add four tabespoonfus
Of the best salad OIL Toss well before pouring over
the lSh.