are especially good, and might be used in any of the foregoing recipes in
place of haricots. One advantage is that they do not require soaking. If
scalded with boiling water, drained, and put to cook in fresh boiling water,
they will be quite soft in little over an hour.
The best quality of butter beans also need no soaking. After scalding for a
few minutes the skins come off quite easily. There is also a new variety
called
Butter Peas, or "Midget" Butter Beans,
which I can heartily recommend. In appearance they resemble the small
haricots, but are much finer and boil down very quickly. They make a very
rich white soup, and may, of course, be used for any of the savouries for
which recipes are given. Scald with boiling water (or they may merely be
rubbed in a clean coarse cloth), plunge into more boiling water--the
quantity proportioned to the purpose for which intended, soups, stews,
&c.--and simmer till just tender, but not broken down.
Though they can be made up in a host of ways they are perhaps nicest as a
simple stew. When just cooked--and great care must be taken not to
_over_cook, for much of the substance, as well as the delicacy of
flavour, is lost if we do--have a saucepan with some shred onions, sweated
till tender, but not in the least coloured, in a little butter. Stir in a
spoonful of flour, and when smooth a gill of milk, or the stock from the
butter peas. Stir till it thickens and add the peas themselves, and any
extra seasoning required. See that all is quite hot, and serve garnished
with sippets of toast.