Time.—To boil the beans, from 15 to 25 minutes. Average Cost, from 3d. to 1s. per lb., according to season. Seasonable from July to October.
The Golden Bean.—It is much esteemed in Germany, but is little known in England. It is sown early in June, and becomes a bright golden hue in September. It should hang on the plant until perfectly ripe. Both the pod and bean are eaten, and have a delicious taste.
1452.—BEANS, FRENCH METHOD OF COOKING. (Fr.—Haricots Verts, à la Maître d'Hotel.)
Ingredients.—2 lbs. of French beans, 2 ozs. of butter, the juice of ½ a lemon, a dessertspoonful of finely-chopped parsley, salt and pepper.
Method.—Cut and boil the beans as in the preceding recipe; when tender drain them into a stewpan, and shake over the fire until the greater part of the moisture has evaporated. Add the butter, parsley, lemon-juice, season well with salt and pepper, toss over the fire for a few minutes, then serve.
Time.—From 20 to 30 minutes. Average Cost, from 2d. per lb. Seasonable from July to October; obtainable all the year.
Origin and Varieties of the Bean.—It is uncertain from what region the bean was introduced into other countries; probably it first came from Asia. The bean was cultivated in ancient Egypt, and in Europe and Asia from time immemorial, and it has been long known in Britain. Its numerous varieties may be included under the general divisions—the white or garden-beans, and the grey or field-beans. Of the former, are the Windsor the Mazagan, and long pod; of the latter, the horse-bean, and the small or ticks, are the principal sorts. New varieties are produced in the same manner as other plants.
See Beetroot, Boiled. Recipe No. 1454.
1454.—BEETROOT, BOILED. (Fr.—Betterave au Naturel.)
Ingredients.—Beetroot, boiling water.
Method.—When large, young and juicy, this vegetable makes a very excellent addition to winter salads, and may easily be converted into an economical and quickly-made pickle (see Pickles). Beetroot is more frequently served cold than hot: when the latter mode is preferred, melted butter should be sent to table with it. Beetroot may also be stewed with button onions, or boiled and served with baked onions. Wash the beets thoroughly, but do not prick or break the skins before they are cooked, or they will lose some of their beautiful colour in boiling. Put them into boiling water, and let them boil until tender, keeping them well covered. If the beets are to be served hot, rub off the peel quickly, cut the beet into thick slices, and send to table with melted butter. For salads, pickle, etc., let the root cool, then peel by rubbing, and cut into slices.
Time.—Small beetroot, 1½ to 2 hours; large, 2½ to 3 hours. Average Cost, 1d. to 3d. each. Seasonable, at any time.