New-York tribune., 1908-07-14
STRING BEANS AND SAUCES.

The greatest mistake In preparing string beans
with the exception OF careless stringing Is %
boil them too short time As some are tougher
than Others is impossible 10 give an exact RUE
But II is safe for z city housewife. who gets her
supply from the markets. to allow beans 70 ooh
almost two hours. This will give her plenty OF
time to bIanch and reheat them In a sauce IL
the beans are very young they will cook rather
quickly 1t Is true. but after banchng they can De
put away in a cool place until ready to serve
AS to blanching beans. some cooks believe IN IL
others do 1t is largely matter OF preference
Some French chefs think beans are made more
delicate IL blanchsd-that Is thrown into Geld water
after ceoking and allowed remain until cold
They may then be reheated in any one OF several
delightful ways or served cold with salad dress
ing.
Very young and tender beans just from the gar
den need no bIanching. Of course Blanehing only
takes from their flavor. But beans from city mar
kets doubt often improved by the process
The way blanch them is 10 drain them
in a colander and it IN a pail of cold water. so
that they shall be completely covered Let them
stand for twenty minutes; then drain and reheat
After the beans have been chilled in cold water
they will not need to be served Immediately IN
fact. II desires to dispense with some OF the
work about dinner time she can prepare the strinS
beans early in the day. cook and blanch them.
then lay them aside in cool place place untii a
few minutes before the dinner hour, when they
will need only to be reheated in some appetlzinS
drawn butter
There number OF ways OF serving this Vege-
table Very young. tender beans delicious
without foreign flavor of any kind Remove
them from the boiling water and put them Without
blanching in a saucepan with small piece Of but
ter and d seasoning OF pepper and salt Mix well
with a fork: then serve at once in a hot dish
WAYS TO SERVE THEM
The market variety of beans should be served
with some attractive sauce Following are rev
recipes easy to prepare: For cream sauce use
half and half, cream and milk. and then proceed
Jar rta bAau siT1Tl
ten minutes.
To every two quarts Of cooked beans some cooks
add half teaspoonfuI Of sugar and others add the
yoIks Of two eggs If the yolks of eggs are
added they must be stirred into little of the hot
cream sauce and put in with the beans just be-
fore they are taken up. The beans must not boil
after the eggs are added Young parsley and
chives in small quantities may be added
For aIemande sauce use the same rule FOR
sauce with the yoIks Of eggs added but instead OF
milk and cream use water, and flavor with little
lemon juice. When the yoks begin TO thicken re-
instantly the sauce will curdle veal
gravy instead of water will make the sauce richer
String beans also good boiled UP in a little
white stock for about ten minutes CF'rench cooks
add to the stock. just before the beans are put
into IT. an onion cut into dice and fried) Season
with salt and pepper and. if convenient add also q
teaspoonful Of young parsley minced
A simple sauce calls for half ounce Of butter,
a teaspoonfuI Of vinegar. half teaspoonful Of
parsley chopped. half teaspoonful of salt. two
satspoonfuls Of pepper. saltspoonful Of grated
nutmeg and egg yolk- Heat up the beans in
the mixture and serve
For black butter sauce melt ore ounce Of but
ter in a frying pan. Shake the pan slightly, so
that the butter will not burn When it becomes
nice brown, add a pint OF cooked beans, with half
a teaspoonful Of vinegar. three saItspoonfus OF
SALT saltspoonfuls Of pepper. Heat them, toss
ing we'll and dress on a vegetable dish.
A famous chef gives the following way to pre-
pare string and corn together: A pint OF
tender fresh beans boiled for forty minutes in
the usual way Three tender, good sized ears Of
corn are used to this quantity OF beans The corn
is boiled the cob, with little milk in the
water used for boiling The ears then scored
and the kernels cut Of tablespoonful or butter
is heated in pan. then both the vegetables are
mixed and added, with pepper, salt and a Dit OF
parsley Cook together for eight minutes in thu
butter and