New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-02-03
THE KNOTLEDGE or BEANS.

SOME VERY GOOD WAYS OF COOKING THEM
There are a great many people who would feel IN
clned to resent any imputation OF want OF Kno"i
edge concerning beans. yet there are great many
varieties OF this plebelan vegetable thar are sun "
known 10 the everyday cook. The s'rahs'' Il" :"
large New-York grocery will he likey 10 "o'''e
basket of brilliant green beans. These are Inc
nageolets OF the French cook. They are ho' '"''
in this country. but imported In dried STAT
from France Their bright even color maheS
them an attractive object. and any one
who has eaten beans ''panachees AT pe
monico's would hardly recognize these Hakeo
let's as the main ingredient In inc NM
ure The French cooks do not SOAK '"e' go
as long As we do and they do not always succeed
In comn,oteIv conouerng the natural toughness OF
this dried vegetable.
A fageolet is properly cooked IN exacty NV s''
way as the white bean. or as dried peas was"
them thoroughly and put a pint OF them 10 so'N 81"
three pints OF cold water over night. In 'h' '"' j"
ing drain them. put them over the IRE IN 'h'''
fresh minis OF cold water and let them simmer very
slovlv covered until they thoroughly iehn''
but entire They must not be boiled to a porrlis'-
II Will take usually from an hour ana nan 10 Nv"
hours cooking At the end OF this time 'I@'h we
beans again. Mix two tablespoons OF butter VII"
ouarter OF n cup Of the water In which ihey haVs
been cooked Add teaspoons OF ~ u, tdn'e-
spoon Of chopped parsley. and pinch OF "hl'e
nenncr Toss the beans in this mixture over ~"
fire for a minute two and serve them.
The dried nageolo, Is not often used for soup Ike
the white Breton bean and tho red bean Inc '"'
,ar,co,e or kidney bean Ia also French bean that
may be found In most OF our grocery stores. We
believe however. that I, is usually raised IN th'
country though II is quite probable that the French
in making conde soup. Use tho Imported peAn a.
they have a curious habit ~ prcferrng their o"n
vegetables, even dried and preserved. alheh our
own fresh vegetables are at hand ana "oulh "em
~ serve their purpose much better. "a a matter o.
fact, large quantities Of dried tarrason from Franc"
are sold in our city markets when fresh tarrason
can be easily obtained a. ms low price
To cook these rel beans. soak them over night
a, YOU do the fageoets Drain them ana cover
them with fresh water In the morning Ada 70 'n'''
tablespoon OF butter. and small white onion IN
which A Glove IL stuck. and let the beans simmer
s,o,iv FOR half an hour Add half a wincglass OF
good red wine II you would COOK me u'ahr lh Iuls
French fashion Let them cook an hour longer aitsr
llguor should be nearly all absorbed. ADD a table.
spoon Of butter ana toss the beans over t1 re no,
a. or American method OF baking the white beans
seems to be the very best method OF cooking NON
far better than any fricassee or stew Of beans
hou sy be- ess sscdc IN fiIS @ an nm @
tenigent New England housekeeper. ho"cser. 10
know the best kind OF white benn'' tntoI nii
new bean is the only white bean sold In
Boston and down East. where IN. cooking
Tho small pea bean IL used. and the coarse whit"
hean is rejected BY all wise hous~kccp"rs- " ~
posslby needless to say here that II Is not hcc"s-
s,ry 10 al pork a dish 81 baked beans ana mos
Who entertain a prejudice against the meat OF IN"
scrofulous pig NAY well substitute lump OF bu'-
ter. d..
Measure ont a quart OF white pea-behns, ~,
them 10 soak over night In three quarts OF coii
wafer The orthodox dish 10 bake them IN ~ an
rnglazed nlpltin OF earthenwarc with handle AMI
cover In the morning drain them ana rinse thct
Thoroughly in clear cold water Then put then
hack in The ppkln I'm which they have been soak,
ing add "A tablespoon Of salt an even tablespoon %,
molasses and a teaspoonful ~ mustard. sur an
Thoroughly around In the pot. Put heaplng taplc-
spoon OF butter down In the centre 81 The betns
Cover them with cold water. SO tha' II r'srs TWO
inches above them. Put them In a hot oven al
O'Clock IN the morning. and let them COOK steAny
Till In the afternoon. renewing the wa, cr hs o.l
as n hollis off them. Let them brown down IN inc
Dot the last hour. md they viii be done at CLOCK