Full-grown beans demand much more time for cooking than young. Underdone beans have a rank taste and are unwholesome.
Steamed cream string beans
By some they are called “butter beans,” by others “German wax beans.” They are sweeter and richer than the ordinary green string bean. Put into cold water for half an hour after paring the fiber lightly from each side of the pods, taking care not to touch the beans inside. Then, with a sharp knife cut them into slanting slivers, three for each bean, and each a little over an inch long. Wash and put the dripping beans into a saucepan containing a great spoonful of warmed (not hot) butter, pepper and salt to taste. Add three tablespoonfuls of warm water. Cover closely, and bring slowly to a gentle simmer. Now and then shake the saucepan upward to make sure the beans are not sticking to the bottom, but do not open it, as everything depends upon the steam. Young beans may be tender in forty minutes. Large or stale will not be fit to eat under one hour. Do not put more than three tablespoonfuls of water for a quart of beans, and dish without draining.
String beans of any kind are nicer when cooked in this way than any other.
Savory string beans
String and cut the beans diagonally as just directed, and boil tender in salted water. Have ready a roux of butter and flour, and mix it with half a cupful of gravy of any kind. Stir until smooth, seasoning with pepper, salt and a little onion. Strain this sauce over the beans and cook for five minutes longer.
BEETS
Boiled beets
As the preliminary process to all dishes composed of beets is boiling it is well to learn exactly how this should be done. Too often the once ruddy vegetable is allowed to “bleed” out its juices until it has a pallid and uninviting appearance.
Wash the beets, rubbing them carefully with the palm of the hand to dislodge dirt, but not so hard as to abrade the tender skin. Drop into fresh cold water as you cleanse them. Put into a saucepan of salted boiling water and cook for an hour. Drain, scrape, slice and serve in a deep dish with melted butter poured over them. They are best when a tablespoonful of hot vinegar is added to the melted butter.