French beans, à la maître d’hôtel are boiled as above, then rinsed in cold water, dried and put into a stew-pan on the fire with a little dripping, chopped parsley, pepper, salt, nutmeg and lemon-juice, till thoroughly heated through.
Haricot Beans. Time—6 hours.
1 pint haricot beans, 1 tablespoonful vinegar, 1 teaspoonful brown sugar; pepper and salt to taste.
Soak the beans over-night. Next day boil them for 5 or 6 hours in plenty of water. One hour before serving, mix the vinegar, sugar, pepper and salt well together, pour away some of the water from the beans, and add the mixture to them.
Cabbages, Cauliflowers, Greens, and Savoys. Time—1½ hour.
Cut off the faded outside leaves and hard part of the stalk, and wash the vegetables well. Cook in plenty of boiling water, with a tablespoonful of salt to every half-gallon. If the water is very hard, add sufficient carbonate of soda to cover a threepenny piece. Boil with the lid off till the stalk is soft.
Stewed Carrots. Time—½ hour.
Scrape carrots carefully and cut in thick pieces. Place them in sufficient water to cover them and stew till tender. Then evaporate water till only half remains. Add a little dripping, flour and pepper and toss carrots gently in pan till they are coated with their own juice, and serve.
Stewed Celery. Time—¾ hour.
Boil some heads of celery, cut into pieces about 2 inches long, in some good stock, add salt, pepper, and a little lemon-juice. Thicken the stock with flour and serve.