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The 1918 Fanny Farmer Cookbook
to three hours, adding salt last half−hour of cooking. Drain, season with butter and salt.
2
5
Shell Beans
Wash, and cook in boiling water from one to one and a half hours, adding salt last half−hour
of
cooking. Cook in sufficiently small quantity of water, that there may be none left to drain off
when beans are cooked. Season with butter and salt.
2
2
6
Cream of Lima Beans
Soak one cup dried beans over night, drain, and cook in boiling salted water until soft; drain,
add three−fourths cup cream, and season with butter and salt. Reheat before serving.
7
Boiled Beets
Wash, and cook whole in boiling water until soft; time required being from one to four hours.
Old beets will never be tender, no matter how long they may be cooked. Drain, and put in
cold
water that skins may be easily removed. Serve cut in quarters or slices.
2
8
Sugared Beets
hot boiled beets
4
3
1
1/2 tablespoons
sugar
tablespoons
butter
1
/2 teaspoon salt
Cut beets in one−fourth inch slices, add butter, sugar, and salt; reheat for serving.
2
3
9
0
Pickled Beets
Slice cold boiled beets and cover with vinegar.
Beets, Sour Sauce
Wash beets, and cook in boiling salted water until soft. Drain, and reserve one−half cup water
Chapter XIX − VEGETABLES
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