Beans—String
- Break off the tips of the beans, pulling the strings off with them.
- Cut or break the beans into pieces about an inch long, wash, and let stand an hour in cold water.
- Put the beans into a saucepan, and cover them with boiling water. Cover the saucepan, and boil slowly from one to three hours.
- Drain, and season with butter, salt, and pepper.
Beets
- Scrub the beets, and cut off all but one inch of the stems, leaving the roots on.
- Cook whole in boiling water from one to four hours, depending upon the size and age of the beets.
- Drain, cover with cold water, and let stand a few minutes.
- Drain again, and remove the skins.
- Cut the beets into small cubes or slice them.
- Reheat in a double-boiler, adding butter, salt, and pepper, and (if desired) sugar.
- If the beets are to be pickled, cover them with vinegar and let stand several hours.
Brussels Sprouts
- Wash, and remove the wilted leaves.
- Put in cold water and let stand an hour.
- Drain, put in a saucepan, cover with boiling water, and let boil twenty minutes, or, if the sprouts are large, half an hour.
- Drain, and season with butter, salt, and pepper. If desired, serve with White Sauce No. 2 (page 150).
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