The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-05-11
HOME ECONOMICS

| but today the progressive market
gardeners make a point of raising
the slender, stringless green beans,
beans of this kind. Unfortunately,
not all market gardeners and farm
ers are progressive, and many still
raise coarse, fibrous bean that is
disappointment to the consumer. In
the very early stage of the pod al
most any kind of bean will be good,
! If properly cooked, but all except
the stringless kind must have their
strings carefully removed. The pods
should be gathered while small and
tender. If for any reason they be-
come wilted, they must be made
crisp and fresh by being Soaked in
cold water The beans that are
brought from the south in cold
weather are usually more or less
wilted. They should be freed from
strings, cut up, and soaked at least
~ hours in cold water. They will
then cook like fresh beans. .
To Blanch Green Beans
Green beans should always be
blanched. To do this drain them
from the cold water and put them
into water that is boiling rapidly,
allowing a teaspoonful Tof salt to two
quarts of water Boil rapidly, with
the cover partially off the saucepan,
for 20 minutes. Turn into a coland-
er and let cold water run upon them.
They are now ready to be finished
in any manner you like. The blanch-
ing can be done in the morning |
while the fire is good and the beans
be finished for dinner at the proper
time.
Green Beans, Plain
One quart beans, one-half pint
water, l generous tablespoonful
butter, 1 level teaspoonful salt.
String the beans If necessary and
cut them into two-inch lengths.
Blanch them as directed, Drain and
put in the saucepan with the water,
salt, and butter Cook for ten min
utes over a hot fire, turning the con-
tents of the saucepan from time to
time. Serve very hot. If the beans
are not tender it may take Is min
utes to cook them, but under all Cir
cumstances be careful not to over
cook, as this ruins the flavor. If
overlooked, green beans become yell
low or brown.
Green Beans Boiled With Pork
Boil about a quarter of pound
of pork for five hours. Have the
beans free from strings and cut
about 2 inches long. Cook them
with the pork until tender (about
half an hour.) ."-."--.-
Green Beans with Pork (French
= Method)
One quart boiled beans, 2 ounces
pork, one pint hot water, / teaspoon
full flour. ...a. =
Cut the pork into small dice and
put in the stewpan. Cook slowly for
20 minues, then add the water. Mix
the -four with few spoonfuls OF
cold water; stir into the pork and
water. Place the stewpan where the
contents will cook slowly for an
hour. At the end of this time add
the beans and cook half an hour.
Taste to see if more salt is required.
A tablespoonful of butter added just
before serving is great acquisition
to this dish.
Butter beans, the varieties of
string beans which are pale yellow
in color, may be cooked like the
green string beans.
Scarlet Runner Beans
In Great Britain the scarlet run
ner beans, which are raised in the
United States almost exclusively as
an ornamental plant, are highly
priced for the table. The tender
green pods are Whitfield into small
sections latter stringing) and cook
ed in water until just tender. Like
other green vegetables, they lose
their color and delicate flavor If
overlooked. These beans are at
their best seasoned only with butter
and salt. -'- 3d. 49,. ..-. Fl.