The Ladies' New Book of Cookery; A Practical System for Private Families in Town and Country with Directions for Carving and Arranging the Table for Parties, Etc. Also, Preparations of Food for Invalids and for Children (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1852 Excerpt: ...if it be hot and dry. Do not take the jars out of the pot till the water is cold. Obs.--French beans and asparagus may be preserved in the same manner; they retain their color, but lose much of their flavor, and require a little sugar to improve it. BEANS. To boil Windsor Beans.--When young, freshly gathered, and well dressed, these beans, even with many persons accustomed to a luxurious table, are a favorite accompaniment to a dish of streaked bacon, or delicate pickled pork. Shell them only just before they are wanted, then wash, drain, and throw them into boiling water, salted as for peas. When they are quite tender, pour, them into a hot cullender, drain them thoroughly, and send them to table quickly, with a tureen of parsley and butter, or with plain melted butter, when it is preferred. A boiled cheek of bacon, trimmed free of any blackened parts, may be dished over the beans, upon occasion. From 20 to 30 minutes; less when very young. Obs.--When the skin of the beans appear wrinkled, they will generally be found sufficiently tender to serve, but they should be tasted to ascertain that they are so. To stew.--Take them when too old to dress any other way. boil them, and remove the tough outer skin by peeling it off after the beans are boiled; thicken some white broth with a little cream or flour and butter, add the beans to it, and stew them all together over the fire for a few minutes. Add pepper and salt to palate. To boil French, or String Beans.--When early and young, they should be clipped and cut finely, or almost shred, and thrown into cold water; then put them on in boiling watei with some salt, and boil till tender. When the beans are older, cut off the ends, strip off the strings, and cut each bean into 4 or 8 pieces; and boil as above. To pr...

General

Imprint:	Rarebooksclub.com
Country of origin:	United States
Release date:	May 2012
First published:	May 2012
Authors:	Sarah Josepha Buell Hale
Dimensions:	246 x 189 x 9mm (L x W x T)
Format:	Paperback - Trade
Pages:	166
ISBN-13:	978-1-235-95015-5
Categories:	Books > Humanities > History > General Books > History > General
LSN:	1-235-95015-8
Barcode:	9781235950155

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