Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1908-08-07
STRING BEANS AND SAUCES.

The greatest mistake in preparing
string beans, with the exception of care
less 'stringing, is to boil them too
short a time. AS some are tougher than
others, it is impossible to give an exact
rule. But it is safe for a city house
wife, who gets her supply from the mar
ketS, to allow beans to boil almost TWO
| hours. This will give her plenty of
tina: to blanCh and reneat them III Il
sauce. If the beans are very young they
will cook rather quickly, it is true, but
after blanching they can be put away i'll
a cool place until ready to serve.
AS to blanching beans, some cooks be-
lieve in it; others do not. 1t is largely
a matter of preference. Some French
chefs think beans are made more deli
cate if blanched-that is. thrown into
| cold water after cooking and allowed to
remain until cold. They may then be
reheated in any one Of several delight
full ways or served cold with salad
Oh ssing.
Very young and tender beans Just from
the garden need no blancbing, OF course
Blanching only takes fior9 their :avor.
But beans from city markets ara no
doubt often improved ty the process.
The best way to blanch them is to drain
then in a colander and set VI & pair
OF cold water, SO that they shall be .oin-
pletely covered. Let them stand for
twenty minutes; then drain and reheat.
After the beans have .,ccu ch'ped III
cold water they will noe leed to be
served Immediately. In fact, if one de-
sires to dispense with some of the work
about dinner time, she can prepar. the
SUING beans early in the day, co TX and
blanch them, then lay Them asid, in
CO. place until few minutes befcye
tue dinner hour, when hey WI need
Oily to be reheated N some appetiziuy
sauce or drawn butter
There are a number of ways OF scry-
ing this vegetable. Very young. tender
neahs are delicious without foI elan
the boiling water and put them without
biarchIng i'll saucepan Wih a small
piece OF butter and season ing of pepper
aI1 salt. Mix we'll Wen fox. ihar
serve at once in a hot olsh
Inc market variety of beans should be
served WIN some attractive sauce. Fol
lowing are few recipes easy to pre-
pare: FOR a cream sauce use half and
NAN, cream and milk, and then proceed
as usual. Let the beans simmer in if
slowly for ten minutes.
10 every two quarts of cooked beans
some cooks add half teaspoonful of
sugar and others add the yolks of two
eggs. 1t the yolks of eggs are added
they must be stirred into a little of the
hot cream sauce and put in with the
beans, just before they are taken m.
Inc beans must not boil after the eggs
are added. Young parsley and chiyes in
small quantities may be added
For an allemande sauce use the same
rule Tor sauce, with the yolks of eggs
| added, but instead of milk and cream rse
water, and flavor with a little lemon
juice When the yolks begin to thicken
| remove instantly or the sauce will cur
ri i
make the sauce richer.
String beans are also good boiled UP
in little white stock for about ten min
utes. QFrench cooks add to the stock.
just before the beans are put into it, an
onion cut into dice and fried.) Season
add also a teaspoonful of young parsley
minced.
A simple sauce calls for half an ounce
of butter a teaspoonful of vinegar. half
a teaspoonful of parsley chopped, half a
teaspoonful of salt, two saltspoonfuls Of
pepper, a saltspoonful of grated nutmeg
and an egg yolk. Heat up the beans in
the mixture and serve.
For a black butter sauce melt one
ounce of butter in frying pan. Shake
the pan slightly, SO that the butter will
not burn; When it becomes nice
brown, add pint of cooked beans, with
half teaspoonful of vinegar, three salt
spoonfuls of salt, two saltspoonfuls of
pepper. Heat them, tossing we'll, and
dress on a vegetable dish.
A famous chef gives the follow
ing way to prepare string beans
and corn together: A pint of ten
der, fresh beans are 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 on the cob, with little milk in
the water used for boiling. The ears
are then scored and the kernels cut off.
A tablespoonful of butter is heated in a
pan, then both the vegetables are mixed
and added, with pepper, salt and bit
Of parsley. Cook together for eight min
utes in the butter and serve.-NeW York