The Cooking Manual of Practical Directions for Economical Every-Day Cookery

the bottom of the sauce-pan: drain them in a colander, season them with a saltspoonful of salt, and a quarter of a saltspoonful of pepper, and send them to the table hot. 149. =String Beans.=--These beans are generally marketed while they are unripe, and cooked in the shell; in that condition two quarts of them should be stringed, split in halves, cut in pieces two inches long, and thrown into boiling water with a tablespoonful of salt, _but no soda or ammonia should be added, as its action discolors them_; a few sprigs of parsley and an ounce of pork can be boiled with them to their improvement; when they are tender, which will be in about half an hour, they should be drained, and served with melted butter, made as for caper sauce, but without the capers. 150. =Baked Beets.=--Clean eight smooth beets with a soft cloth or brush; bake them in a moderate oven about one hour; rub off the skin, baste them with butter and lemon juice, return them to the oven for five minutes, and serve them hot. 151. =Brussels Sprouts.=--Trim two quarts of Brussels sprouts, wash them thoroughly, put them in three quarts of boiling water with two tablespoonfuls of salt, and boil them gently until tender, about fifteen minutes, shaking the sauce-pan occasionally; then drain them in a colander, being careful not to break them; put them again into the sauce-pan with one ounce of butter, a teaspoonful of lemon juice, a saltspoonful of salt, and quarter of a saltspoonful of white pepper; toss them gently over the fire, while you make some rounds of buttered toast for the bottom of a platter; when this is ready shake the Brussels sprouts upon it, and serve hot. Some persons like the addition of two ounces of grated Parmesan cheese; and others serve them with the _Bechamel_ sauce named in receipt No. 84. 152. =Stuffed Cabbage.=--Cut the leaves of a large white cabbage as whole as possible, cut out the stalks, wash the leaves well, and boil them _only until tender_, in three quarts of boiling