with salt and pepper, and mix in the cooked beans last of all. Heat through and serve.
BROAD BEAN PUREE
When beans are a little older, they can be sieved and “creamed” to make them more attractive for table. Take a quart measure of shelled beans and steam or boil them in the usual way till tender.
Drain them, then rub them through a sieve. Take the remaining liquor and make up to the required quantity of liquid with milk, for a white sauce. Use an ounce of bacon dripping or margarine and an ounce of flour for each gill and a half of stock (for method, see p. 115), and use the sauce, after boiling and seasoning, to bring the puree to a creamy consistency.
For BROAD BEAN SALAD see p. 61, SALADS.
BROAD BEANS IN PIQUANT SAUCE
Boil the prepared beans until tender, then prepare a sauce with 1 oz. margarine or cooking fat, 1 level tablespoon flour, and 1/4 pint of stock from the beans.
Melt the fat, stir in the flour smoothly and allow them to cook together slowly. Gradually add the gill of stock, stirring until fully thickened. When returned to the boil for three minutes, season well, and add 1 tablespoon of vinegar, and 1/2 teaspoon of chopped capers.
Heat the beans in this sauce, then serve while very hot.
BROAD BEANS FOR WINTER USE
Broad beans which have been allowed to mature in their pods may be stored for winter use. Make sure they are quite dry before packing in airtight tins. Soak and cook like haricots.
FRENCH BEANS (or Runner Beans)
When young these vegetables can be cooked whole, with tops and tails removed. When older, a stringy vein develops down the ribs of the pod, which must be removed before cooking for full enjoyment.
Trim away the “strings,” then slice the bean lengthways, or break with the fingers into 2-inch lengths (this saves time), and steam or boil the vegetable until tender in a small quantity of boiling salted water. When tender and young allow them to “steam” by using very little water, and adding, if possible, a very little fat which they can absorb during the cooking. This makes them glisten well and improves their flavour. The actual cooking time varies with the age and size of the beans.
When beans are home-grown and can be gathered near the time of cooking, their full flavour and goodness can be enjoyed; for households purchasing from local markets, it is wise to select beans as crisp as possible.
When runner beans are too old for table, let them mature on the plants and then dry the beans (not the pods) for winter use.
For FRENCH AND RUNNER BEANS IN SALADS, see p. 61, SALADS.
BEETROOT
Here is a favourite vegetable that can play a number of different roles. The sugar it contains makes it acceptable for salads, whether cooked or raw, or it can be baked or fried to develop a still more attractive flavour.
In preparing the vegetable, it is important to avoid breaking the skin, or the rich red colour “bleeds” away in the cooking.
Beet tops can be used as a vegetable too, and are as delicious as spinach if steamed or boiled in a very little water.
To cook the beets, wash them well in cold water, then boil steadily in salted water for 2 hours or more with the lid on the pan, until they feel tender. Press with the back of a wooden spoon to test, but do not prod with a fork, or the juices will escape. Drain them, and peel away the skin quickly.
BAKED BEETROOTS
When the oven is on, try baking the beetroots, without fat or water, as you would potatoes, or wrap them in a margarine paper and bake as before. They will take about 2 hours, if medium-sized.
To serve hot.—Cut quickly into quarters, and serve in a hot vegetable dish with a little melted fat and a sprinkling of chopped parsley. Or, pour a little thin white sauce over them.
To serve cold in salad, first slice the cooked beetroot thinly or cut into dice, and dress with vinaigrette (two parts salad oil to one of vinegar with seasonings). Arrange neatly in a salad dish, with a ring of chopped celery round, and a topping of either grated horseradish or chopped apple.
HOT BEETROOTS WITH HORSERADISH SAUCE
Small young beetroots.
1 oz. flour.
1 oz. fat.
1/2 pint milk, or vegetable stock and milk mixed.
Salt.
1 tablespoon horseradish cream or 1 dessertspoon grated horseradish.
1 tablespoon vinegar.
Boil or bake the beetroots in the usual way. Drain, peel, and place them in a hot dish, quartered if large. Prepare a coating sauce with the flour, fat and milk (see p. 115), season with salt, and add the horseradish and vinegar.
Pour over the beetroot and serve very hot.
BEETROOT JELLY
1 small cooked beetroot.
1 pint tablet jelly (vanilla or red-currant).
1 small teacup vinegar.
1/4 teaspoon salt.
1/2 teaspoon pepper.
3/4 pint water.
Cut up the jelly and dissolve in 1/2 pint of hot water, then make up to 3/4 pint in all, with extra cold water. Dice the beetroot quite finely and arrange it in a pint mould, or several smaller sized ones, seasoning with the pepper and salt.
Add the vinegar to the jelly when quite cold, and while still liquid pour into the moulds to set.
Made in smaller quantities with left-over cooked beetroot; this is attractive if served with salad for a simple lunch or supper meal, adding hard-boiled egg to make it more substantial.
CABBAGE
Remember the importance of vitamins when choosing cooking methods, and try to serve cabbage raw sometimes, to save the Vitamin C.
To cook cabbage.—Slice finely and place in a saucepan with a sprinkling of salt and a teacupful of boiling water. Cover, and
