After washing the beans that are to be cooked in this way, remove the ends and strings, but do not cut into inch lengths. Put the whole beans to cook in boiling water and add 1/4 pound of pork for a sufficient amount of beans for four persons. Cook until the beans are tender, and serve with the pork without removing from the liquid.
55. CREAMED STRING BEANS.--Perhaps the most popular way in which to prepare string or wax beans is to cream them. Not only an appetizing dish, but one whose food value is increased, is the result. The cream sauce served with the beans may be made entirely of milk, but a very satisfactory sauce can be made by using half milk or cream and half liquid in which the beans were cooked. To prepare creamed beans, clean the beans in the usual way and cut them into inch lengths. Put them to cook in boiling salted water and cook until they may be easily pierced with a fork. Pour off the water, but keep it to use in the dressing. To dress a sufficient quantity of beans for four persons, a sauce should be made as follows:
SAUCE FOR CREAMED STRING BEANS
- 1 Tb. butter
- 1 Tb. flour
- 1/4 tsp. salt
- Pinch of pepper
- 1/3 c. rich milk or cream
- 1/3 c. liquid from beans
Melt the butter in a saucepan and add the flour, salt, and pepper. Pour in the heated liquids and stir until the mixture is smooth and thoroughly cooked. Add the sauce to the beans, heat together, and serve.
56. STRING BEANS WITH SOUR DRESSING.--A dish having an entirely different flavor from those already explained is produced when beans are served with a sour dressing.
To prepare beans in this way, clean a sufficient number according to the directions already given and cut them into inch lengths. Cook them in boiling salted water until they are tender. Pour off the water, but retain 1/2 cupful for the dressing. Make the following sauce, which will dress a sufficient quantity of beans for four persons:
SOUR DRESSING
- 2 Tb. ham or bacon fat
- 1 Tb. flour
- 1/4 c. vinegar
- 1/2 c. liquid from beans
Melt the fat in a double boiler, add the flour, and into this stir the vinegar and the liquid from the beans. Cook until the mixture thickens and pour over the beans. Reheat and serve.