Lay
over them a plate, or cover of wood, that will go into the keg, and
put a heavy stone on it. A pickle will rise from the beans and salt.
If they are too salt, the soaking and boiling will not be sufficient
to make them pleasant to the taste.
STEWED BEANS.--Boil them in water in which a lump of butter has been
placed; preserve them as white as you can; chop a few sweet herbs with
some parsley very fine; then stew them in a pint of the water in which
the leaves have been boiled, and to which a quarter of a pint of cream
has been added; stew until quite tender, then add the beans, and stew
five minutes, thickening with butter and flour.
HOW TO BOIL BROCCOLI.--Peel the thick skin of the stalks, and boil for
nearly a quarter of an hour, with a little bit of soda, then put in
salt, and boil five minutes more. Broccoli and savoys taste better
when a little bacon is boiled with them.
HOW TO BOIL CABBAGE.--Cut off the outside leaves, and cut it in
quarters; pick it well, and wash it clean; boil it in a large quantity
of water, with plenty of salt in it; when it is tender and a fine
light green, lay it on a sieve to drain, but do not squeeze it, it
will take off the flavor; have ready some very rich melted butter, or
chop it with cold butter. Greens must be boiled the same way. Strong
vegetables like turnips and cabbage, etc., require much water.
CABBAGE SALAD.--Three eggs well beaten, one cup of vinegar, two
tablespoons of mustard, salt and pepper, one tablespoon of butter; let
this mixture come to a boil, when cool add seven tablespoons of cream,
half a head of cabbage shaved fine.
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