Wash the beans, and soak them over night. Boil them slowly until tender, changing the water several times. They are improved in flavor by boiling with them a small piece of salt pork, a bay-leaf, and onion. If they are to be baked remove them from the water when the skin will break easily; put them in a pipkin or bean pot, bury in them a piece of salt pork with the rind scored; sprinkle with salt and pepper. Pour over them a tablespoonful of molasses, and enough salted water to cover them. Cover the pot closely, and place it in a slow oven to cook for six to eight hours.
For a purée, boil the beans until tender; mash them through a colander. Season with butter, salt, and pepper; and add enough cream or stock to make them the right consistency. This is called “Purée Bretonne.” To use it for a garnish, press it through a pastry bag into forms like potato roses (see page [202]), or put it into small fontage cups (see page [300]), or on thin pieces of toast the size of a silver dollar. To make croquettes add a beaten egg to the purée, form it into small croquettes, roll them in egg and crumbs, and fry in hot fat.
BEETS
Wash beets well, but do not break the skin, or they will lose their color in boiling. Cook for one hour if young, for two to three hours if old. When done throw them into cold water, and remove the skins. Season with butter, salt, and pepper. Serve them whole if small; cut into slices if large.
SUMMER SQUASH
Wash; cut into small pieces; cook in salted boiling water for twenty minutes, or until tender. Drain thoroughly; mash, and press out all the water. Season with butter, pepper, salt, and cream if convenient.
PARSNIPS
Boil the parsnips one hour, or until tender; throw them in cold water, and remove the skins. Cut them in slices lengthwise one quarter of an inch thick. Sprinkle with salt and pepper. Dip in melted butter; then roll in flour, and sauté on both sides until browned. Or mash the boiled parsnips; season, and stir into them one tablespoonful of flour and one egg to bind them; form into small cakes, and sauté in drippings until browned on both sides.