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Some Kitchen Kinks: Green

Green or String Beans.-Formerly it was difficult to find the slender, stringless green beans, but to-day the progressive market gardeners make a point of raising beans of this kind.

Unfortunately, not all market gardeners and farmers are progressive, and many still raise a coarse, fibrous bean that is a disappointment to the consumer. In the very early stage of the pod almost any kind of bean will be good, if properly cooked, but all except the stringless kind must have their strings carefully removed. The pods should be gathered while small and tender.

If for any reason they become wilted, they must be made crisp and fresh by being soaked in cold water. The beans that are brought from the South in cold weather are usually more or less wilted. They should be freed from strings, cut up, and soaked at least twelve hours in cold water. They will then cook like fresh beans.

To Blanch Green Beans. - Green beans should always be blanched. To do this drain them from the cold water and put them into water that is boiling rapidly, allowing a teaspoonful of salt to two quarts of water. Boil rapidly, with the cover partially off the saucepan, for twenty minutes. Turn into a colander and let cold water run upon them. They are now ready to be finished in any manner you like. The blanching can be done in the morning while the fire APPENDIX is good and the beans be finished for dinner at the proper time.

Green Beans, Plain. 1 quart beans. 1½ pint water. 1 generous tablespoonful butter. 1 level teaspoonful salt.

String the beans if necessary and cut them into two-inch lengths.

Blanch them as directed. Drain and put in the saucepan with the water, salt, and butter. Cook for ten minutes over a hot fire, turning the contents of the saucepan from time to time. Serve very hot. If the beans are not tender it may take fifteen minutes to cook them, but under all circumstances be careful not to overcook, as this ruins the flavor. If overcooked, green beans become yellow or brown.

Green Beans Boiled with Pork.- Boil about a quarter of a pound of pork for five hours. Have the beans free from strings and cut about 2 inches long. Cook them with the pork until tender (about half an hour).

Green Beans with Pork (French Method). 1 quart boiled beans. 2 ounces pork. 1 pint hot water. 1 teaspoonful flour.

Cut the pork into small dice and put in the stewpan. Cook slowly for twenty minutes, then add the water.

Mix the flour with a few spoonfuls of cold water; stir into the pork and water. Place the stewpan where the contents will cook slowly for an hour.