Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1920 edition. Excerpt: ... CHAPTER XIV RECIPES FOR USING DEHYDRATED VEGETABLES String Beans Preliminary Directions. -- Soak 1 part dehydrated string beans in 3 parts cold water for 8 hours and cook until tender in same water, adding a pinch of soda to accentuate their color, and salt when vegetable is partly cooked. Time required, about I5 hours. String beans restore nicely and to almost their natural green color. Buttered String Beans 1 Cup dehydrated string beans. 3 Cups cold water. 3 Tablespoons butter. Pepper. Soak and cook as directed, then drain, return to fire with butter and toss with a fork until well coated. Turn into a hot vegetable dish, dust with pepper and serve. These may be served on the meat platter as a garnish to broiled steak or chops. Creamed String Beans 1 Cup dehydrated string beans. 3 Cups cold water. 1 Cup Thin White Sauce. (See page 109.) Soak and cook as directed, and reheat in white sauce. String Beans in Stock lj Cups dehydrated string beans. 4 Cups cold water. 2 Cups beef stock. Soak and cook dehydrated string beans for a half hour in water in which they were soaked. Drain, add stock and finish cooking until they have absorbed most of the liquid. String Beans Maitre d'Hotel Cups dehydrated string beans. 4 Cups cold water. 5 Tablespoons butter. Slight grating of nutmeg. 1 Tablespoon lemon juice. 1 Teaspoon minced parsley. Soak and cook dehydrated string beans as directed and drain. Cream the butter with a fork, add lemon juice gradually, then nutmeg and parsley, add to the drained cooked beans and toss over the fire until very hot. Excellent. String Bean Salad 1 Cup dehydrated string beans. 3 Cups cold water. J Cup dehydrated onions. $ Cup cold water. 1 Tablespoon dehydrated green peppers. Cup cold water. French Dressing. (See..."
