Preserved Beans
I have just been salting down some beans for winter; I am trying the sugar and salt method you gave for the first time. A good many of the beans are too large, so I shell them like peas, and cook them much in the same way -i.e., barely cover with boiling water, adding sugar, and salt, Drain when soft and add a small lump of butter. They can also be served with a plain melted butter sauce. I have received many hints from your pages, and many helpful recipes. I often wish your session was given on one of the National Stations, but we appreciate getting it in The Listener.
-Mrs.
K.
( Gisborne),
i should think the beans would have a fine flavour when cooked like that. I suppose they could be dried for winter, and used like Haricot or Lima beans! I’m sorry you can’t hear all the many little hints, besides recipes, which crop up in the letters, and which I put over the air during my National sessions in the mornings. We must look forward to the time when we put up a local broadcasting station at Gisborne, or near enough for that district to be _ well served. Hydrangeas The best thing to do to keep these is to stand them in glycerine and water (half and halt) to a depth of about six inches, Just put this in the big vase or jar, and leave the hydrangeas in. Don’t bother to watch whether they have got dry, tor when they have absorbed the glycerine ‘they will just stay good for some months, and need no more water. The stalks should have been split or bruised to allow them to absorb the liquid. I once overheard a lady telling a friend when picking hydrangeas to wait until the little inside flower is full out. If you look at each little blossom on a hydrangea head, you will see that there is a miniature flower in the middle, surrounding the stamens. This opens out too, after a while, and this lady said to wait till then before picking them, as they will then keep indefinitely. Also, some say to put a little alum or sugar in the water in the vase,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410509.2.66.3.3
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New Zealand Listener, Volume 4, Issue 98, 9 May 1941, Page 46
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376Preserved Beans New Zealand Listener, Volume 4, Issue 98, 9 May 1941, Page 46
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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