49. VARIETIES OF STRING BEANS.--There are two general varieties of
string beans: the yellow ones, which are commonly known as _wax beans_,
and the green ones, which are the ones usually meant when the term
string beans is used. Numerous varieties exist among these classes, and
some are very much better than others. Many of them have strings, but
others are stringless and consequently are easier to prepare. Whatever
kind is used should be picked from the vines before the beans are old
enough for the pods to develop woody fibers. Otherwise they will not be
palatable, for when they have reached this stage it will be impossible
to cook them soft.
50. SELECTION AND CARE.--Small, round, rusty-looking spots are common to
both string and wax beans; but when such spots are present they must be
removed before cooking. As there is considerable waste in the
preparation of such beans for the table, it is wise in buying string
beans to select those whose surface is not marred with such blemishes.
In addition, the beans should be as fresh as can be obtained and crisp
and tender enough to snap when the pods are bent in half. Proper
attention should be given to them after they are purchased, too. If
possible, they should be cooked immediately, but if this cannot be done
they should be kept in a cool, damp place to prevent them from becoming
limp. However, if they wilt before they can be cooked, they may be
freshened by allowing them to stand in cold water for a short time.
51. PREPARATION AND COOKING.--To prepare beans for cooking, wash them
thoroughly in cold water. If the beans are of the stringless variety,
cut off the stem and blossom ends; but, in case they have strings, break
the ends and strip off the strings together with the ends, as shown in
Fig. 3. The beans may then be cooked whole or cut into inch lengths
before cooking. If it is desired to cut them, the most convenient way is
to place them in an orderly heap on a cutting board and then cut a
handful at a time, drawing a sharp knife across them as they are held on
the board. Any imperfect portions should be removed before cutting.
52. The cooking of string beans is similar to that of asparagus, except
that they require longer cooking. Put them, either whole or cut into a
kettle, cover them with boiling water to which has been added 1
teaspoonful of salt to each quart of water, and cook them with the cover
on the kettle until they can be easily pierced with a fork. The length
of time required to cook them depends on the age of the beans, but
usually from 30 minutes to 1 hour will be sufficient. When they are
done, drain the water from them, but save it to make sauce for them or
to add to soup stock.
53. STRING BEANS IN BUTTER.--String beans, which, of course, include wax
beans, may be served with a sauce of some kind, but they are very
appetizing when merely drained after cooking and served with
melted butter.
[Illustration: FIG. 3]
To prepare beans in this manner, wash the desired amount, remove the
ends and strings, if necessary, and cut into inch lengths. Cook until
they are tender and then pour off the water. Add 1 tablespoonful of
butter for each four persons to be served, a dash of pepper, and, if
they are not salty enough, a little more salt. Allow the butter to melt
and serve the beans hot.
54. STRING BEANS WITH SALT PORK.--Those who like the flavor of salt pork
will find string beans cooked with a small piece of this meat very
appetizing. Besides improving the flavor, salt pork supplies the beans
with fat, a food substance in which they are very low.
After washing the beans that are to be cooked in this way, remove the
ends and strings, but do not cut into inch lengths. Put the whole beans
to cook in boiling water and add 1/4 pound of pork for a sufficient
amount of beans for four persons. Cook until the beans are tender, and
serve with the pork without removing from the liquid.
55. CREAMED STRING BEANS.--Perhaps the most popular way in which to
prepare string or wax beans is to cream them. Not only an appetizing
dish, but one whose food value is increased, is the result. The cream
sauce served with the beans may be made entirely of milk, but a very
satisfactory sauce can be made by using half milk or cream and half
liquid in which the beans were cooked. To prepare creamed beans, clean
the beans in the usual way and cut them into inch lengths. Put them to
cook in boiling salted water and cook until they may be easily pierced
with a fork. Pour off the water, but keep it to use in the dressing. To
dress a sufficient quantity of beans for four persons, a sauce should be
made as follows: