Page:Browne - The Plain Sailing Cook Book.djvu/72

 


 * 1) Break off the tips of the beans, pulling the strings off with them.
 * 2) Cut or break the beans into pieces about an inch long, wash, and let stand an hour in cold water.
 * 3) Put the beans into a saucepan, and cover them with boiling water. Cover the saucepan, and boil slowly from one to three hours.
 * 4) Drain, and season with butter, salt, and pepper.




 * 1) Scrub the beets, and cut off all but one inch of the stems, leaving the roots on.
 * 2) Cook whole in boiling water from one to four hours, depending upon the size and age of the beets.
 * 3) Drain, cover with cold water, and let stand a few minutes.
 * 4) Drain again, and remove the skins.
 * 5) Cut the beets into small cubes or slice them.
 * 6) Reheat in a double-boiler, adding butter, salt, and pepper, and (if desired) sugar.
 * 7) If the beets are to be pickled, cover them with vinegar and let stand several hours.




 * 1) Wash, and remove the wilted leaves.
 * 2) Put in cold water and let stand an hour.
 * 3) Drain, put in a saucepan, cover with boiling water, and let boil twenty minutes, or, if the sprouts are large, half an hour.
 * 4) Drain, and season with butter, salt, and pepper. If desired, serve with White Sauce No. 2 (page 150).