Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-09-03
POSSIBILITIES OF THE
STRING BEAN
ny Alice r. Whitaker.

String beans, formerly n strictly sum
mcr vegetable. are in the market now all,
the year round. California furnishes the
winter supply, the Southern States meet
the spring demand. while local gardens
everywhere furnish the large quantities
Of this popular vegetable. The price
varies greatly from day to day. sometimes
rising to d cents n quart and in n day or
SO dropping to 10 cents. 1t is always we'll
to inquire tho cost before ordering for
there are days enough when they are
cheap.
If II Is possible to get wax or butter
beans do not take the common string
green beans which need longer cooking
than the yellow kinds, in fact three or
four hours are none too many to ensure
having this kind soft enough to be diges-
| tible. If beans are tender and fresh they
will snap off readily but If wilted they
will be tough and will even resist the
knife used for cutting them. They are
not desirable in this stage at any price
but II tempted to use them first let theil
lie in cold water for an hour or two.
Sometimes n vegetable, like a garment
needs to be cut in particular style TO
be at It's best. This Is true of string beans
which are much better II cut in slant
Ing or what in cloth would be called
bias strips. The old way was to break
the beans in two or three strips or cut
them evenly across with knife. The
slanting way was learned from cooks
OF another country who had found this
surest way of making beans tender in
the shortest time of cooking. Break the
ends from the beans and string them
making sure that the tough thread Is
entirely removed, cut two or three Mt a
time into deeply slanting pieces, cover
with boiling water and cook 20 minutes
drain, cover again with boiling water and
cook until tender which according to age
may take from one hour to three or
even four hours for the least desra BILE
quality. String beans are especially good
II picked when so young that the string
has not formed. Break a bit from both
ends and cook In boiling water about 20
minutes This quality Is never found In
the market and the home gardener sell
dom appreciates the French idea Of using
vegetables In their babyhood.
TO BLANCH STRING BEANS
Some Of the best cooks blanch string
beans by putting them into boiling water
and cooking Is minutes: the beans are
then drained covered with cold water
and allowed to stand an hour. they are
then drained again. covered with boiling
water and cooked until tender Just
enough water to cover Is all that is used
and It Is best not to add salt until the
beans are about done. Drain the cooked
beans. season with salt. pepper and but
ter and as an experiment reserve a por-
ton and add the foreign favor of two or
three gratings OF nutmeg There Is no
good reason why a small cube OF sweet
salt pork should not be boiled with string
beans for inspite of the prejudice against
the pork It certainly gives the beans a
better flavor than when cooked without
IT, Most people do not like string beans
bination is frequently set before one in
private houses. Beans are better when
drained as dry as possible for then the
butter will nearly all be absorbed Re-
serve sauces for vegetables which they
will really improve.
STRING BEANS FOR SALAD.
II is a good way to cook enough beans
AZ once TO serve Tor Inc Clnner and to
| cool for the next days salad. Spread the
portion to be reserved on large plate
and cool we'll before setting in the Ice
| chest. Never allow any sort OF vegetable
TO be set away in a covered dish or into
the ice chest while warm for II will be
sure to spoil and the cook will then Won
der at the mystery OF anything turning
| sour that she set at once into the Ice
chest. II the beans are cooked especially
| for the salad leave them whole after
stringtng for In this form they can be
| made to look more appetiz!ng Sometimes
after cooking they are cut into narrow
| strips lengthwise and used as garnish
| or border to other vegetable salads
SALAD MARINATE.
For salad marinate cold string beans
with a little French dressing and let
stand an hour In the Ice chest. then ar
range for serving and garnish with boil
| ed dressing.
| MACEDOINE OF VEGETABLES
| String beans combine we'll with diced
| beets and potatoes and coarsely chopped
| young carrots also with green peas and
then become a macedonia Of vegetables
| Another way to season cooked string
| beans Is to cut two slices OF bacon into
small squares and fry. add ono quart OF
cooked string beans and heat through.