LIMA BEANS

Haricots k Rames.

1 Pint of Lima Beans. 3 Pints of Water.

1 Tablespoonful of Flour.

1 Tablespoonful of Butter. % Pint of Cream.

Salt and -Pepper to Taste.

The younger the Lima beans the better . It is a great mistake to al- low the beans to grow large and hard. Sort the beans as you shell them, and save the very large ones for a purge. Soak the small ones over night. Drain the water wh^en about to cook, and put in a porcelain or agate saucepan, and cover with three pints of boiling water. Boil them until very tender, which will require at least two hours. After they have boiled one hour, add a teaspoonful of

salt, or salt to taste. When done, drain the beans and return to the saucepan. Add a half pint of cream or milk, a tablespoonful of flour, blended well with butter, salt and pepper to taste, a sprig each of thyme and parsley and bay leaf minced very fine. Let all simmer for ten min- utes, and" tTien serve hot. Or the beans may be served without the cream, simply buttering well and ad- ding salt and pepper to taste. All shelled beans, such as the Kidney and the small French bean, may be cooked in the same way. The larger Lima Beans may be saved, and will serve some day during the week for a pu- rge.

Bean Croquettes, Haricots en Croquettes.

1 Pint of Beans. 1 Tablespoonful of Butter. Salt and Gayeune to Taste.

Any remains of left-over beans may be nicely utilized in this way. Mash the beans well by pressing through a colander. Then add salt and pepper to taste, a teaspoonful of vinegar, and a tablespoonful of melt- ed butter. Form Into small bou- lettes, or balls, and dip in a raw egg, well beaten, and then roll in the bread crumbs. Fry in boiling fat, and serve hot.

BBBTS. Des Betteraves.

We have in New Orleans two crops of beets, the winter beet and the summer beet. Summer beets require less time to boil than the winter. Good judgment must always be the guide.

Beets may be kept several days when boiled, and make a beautiful . garnish.

The small winter beets may be served aux Beurre Maitre dHotel, or they may be sauted in butter or served Sautfies a. la Cr§me or a. la Bechamel. Beet roots are generally served as a salad or garnish. Always cut off and save the green tops of the beets. These may be boiled with salt meat, or made into a pur§e, or used in the famous Creole Gumbo aux Herbes.

Boiled Beets.

Betteraves Bouillies.

6 Beet Roots. 2 Quarts of Water.

A Plain French Dressing (if seryed as a salad).

Cut off the beet tops and sa.ve for boiling or purfie or gumbo. Soak the beets in cold fresh water, and wash well, taking off every particle of earth that may adhere. Wash them carefully, without scraping them. If the beet is very tender. It will cook in an hour. Older beets require all the way from three to four hours, according to size. If the beet is wil- ted or tough, no amount of boiling will ever make it perfectly tender.

If you break the skins of the beets before cooking, the flavor will be lost, a-s well as the color, when boiled. Put the beets into a pot of cold wa- ter, covering well, and boil until tender. Then set them to cool.

When cold, slice nicely and sprinkle with salt and pepper to taste, and add vinegar, and set aside for an hour, for the vinegar to pene- trate thoroughly. Serve as a salad.

Buttered Beets.

Betteraves au Beurre.

6 Beet Boots. 1 Tablespoonful of Butter. Salt and Pepper to Taste.

The small winter beets may be served aux Beurre Maitre d'Hotel, by cooking very tender and then slic- ing nicely, and pouring over them a tablespoonful of melted butter, and sprinkling nicely with salt and pep- per. Vinegar may also be added at the table, according to the taste.

Beet Roots SautSd In Butter.

Betteraves Sautges au Beurre.

6 Beets. 1 Tablespoonful of Butter. A Pinch of Black Pepper. 2 Tablespoonfuls of Powdered Sugar. Boil the beet roots as in recipe for Boiled Beets. (See recipe.) When cooked, peel neatly and cut up into dice-shaped pieces. Put them in a saucepan with a tablespoonful of butter, season with a little pinch of black pepper and salt to taste, and sprinkle the powdered sugar over them. Let them cook for five min- utes, tossing them lightly and almost constantly. Send to the table hot as a vegetable.

Beet Roots Saute & la Bechamel on a la CrCme.

Betteraves Sautfies a, la Bechamel ou a, la CrSme. 6 Beet Roots. 1 Ounce of Butter. Salt and Pepper to Taste. % Pint of Bechamel or Cream Sauce. Prepare the beets exactly as in the preceding recipe, and about five min- utes before serving add half a pint of hot Bechamel or Cream Sauce. Serve as a vegetable.

Borecole or Curled Kale.

Chou Vert.

This is a vegetable cultivated by Louisiana truck farmers principally for family use. It requires frost to make it good for the table. It is treated and served in the same man- ner as cabbage; all recipes for cook- ing cabbage may, therefore, be used in preparing Chou Vert.

Chou Broccoli. Broccoli is a vegetable of the same order as the Cauliflower, and resem- bles it very much, only the plant does

not form such compact heads, and is not quite so white, being of a green- ish cast. Such fine Cauliflower is raised in and around New Orleans that very little Broccoli is planted. Further north than New Orleans, however, where Cauliflower does not succeed, it is substituted for it, as the hardier plant. It thrives easily, and in season is always to be found In the New Orleans market, selling much cheaper than Cauliflower, and is used very frequently as a substi- tute. It is prepared and served in all ways in which Cauliflower is served. (See recipes for Cauliflower.)