When the large
Windsor beans are used, it is best to put them into boiling water until
the skins will slip off, and then make them into a puree as directed for
turnips--they are very coarse when plainly dressed.
* * * * *
LIMA, OR SUGAR BEANS.
Like all other spring and summer vegetables, they must be young and
freshly gathered: boil them till tender, drain them, add a little
butter, and serve them up. These beans are easily preserved for winter
use, and will be nearly as good as fresh ones. Gather them on a dry day,
when full grown, but quite young: have a clean and dry keg, sprinkle
some salt in the bottom, put in a layer of pods, containing the beans,
then a little salt--do this till the keg is full; lay a board on with a
weight, to press them down; cover the keg very close, and keep it in a
dry, cool place--they should be put up as late in the season, as they
can be with convenience. When used, the pods must be washed, and laid in
fresh water all night; shell them next day, and keep them in water till
you are going to boil them; when tender, serve them up with melted
butter in a boat. French beans (snaps) may be preserved in the same
manner.
* * * * *
TURNIP ROOTED CABBAGE.
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