Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

or four pieces, two onions, and a piece of turnip. Boil gently till the whole is thoroughly cooked; remove the seasonings, and serve meat and beans together. This makes also a nourishing dish and not an expensive one. The nutritive qualities of beans are very well known, and very much exaggerated too. Even Professor Liebig once said that "four quarts of beans and two pounds of corned beef or pork boiled to rags, in fifty quarts of water, will furnish a good meal for forty men." We must say that we have not been able to try the experiment, but we should like very much to see what kind and how much work forty men would do, and for how long, with such a diet. There are many things that look or seem well, and even magnificent in theory, though entirely impracticable. It sounds well, especially to those who do not understand the meaning of it, to say that we feed mostly on gluten, albumen, gelatine, etc., and that we require so many ounces of carbon, oxygen, etc., in twenty-four hours. Every thing that we eat may be, with the exception of salt, turned into charcoal; but no one has yet been known to feed on it. _Colored Beans, stewed._--Soak, boil five minutes, and drain a quart of beans. Put in a stewpan half a pound of bacon and set it on the fire; five minutes after, put the beans in, with four small onions, salt, and pepper, boil gently till cooked, and drain. Put two ounces of butter in a stewpan on the fire; when melted, sprinkle in it a teaspoonful of flour, same of chopped parsley, then the beans, without the bacon and onions; toss now and then for ten minutes, then add half a pint of claret wine, the same of the water in which they were cooked, boil gently twenty minutes; then put in it also the bacon and onions, boil five minutes longer, and serve the whole on the same dish. _Beets, stewed._--Clean and wash well, but do not skin them. Put in a crockery