Prince of Wales meets pickled beans in requests

RECIPE FINDER

January 26, 1994|By Ellen Hawks | Ellen Hawks,Staff Writer

From England to West Virginia, a Prince of Wales cake and pickled green beans span the full extent of taste differences. Try them.

Mary Steingass of Baltimore asked for a pickled green bean recipe. "It is a favorite from West Virginia," she wrote.

Rosalee Crouse of Bel Air responded with a recipe and some folklore. She writes that she is 70 and pickles string beans from her own garden each year using "a recipe that came from Virginia and North Carolina.

"To be good, the beans should be full beans with a bean inside. Also they must be pickled between the new moon and the full moon when the points of the moon are up," she advised.

Crouse's pickled string beans

Makes 5 to 7 pints

5 pounds trimmed and washed string beans

3 tablespoons salt

Cook the beans in water in large canner or pressure cooker until just tender. Cool slightly. Drain beans and reserve the water. Put salt on beans; mix thoroughly with your hands. Place beans in cloth-lined crock and cover with the water they were cooked in. If not enough water to cover, add cold water. Put plate on top of the cloth. As a weight, set a jar filled with water on top of the plate.

Let ferment for approximately 2 weeks. Taste test beans after about 12 days. You may or may not wish to let them sit for the full 14 days or a little longer.

When ready, pack in jars and process in boiling water bath for about 10 minutes.

NOTE: The beans may be fermented in the crock without a cloth. However, Mrs. Crouse warns that without being confined in the cloth, the beans will float about and not ferment as well, and scum will form on top. Also, the cloth makes it easier to lift the beans out when finished. She makes the cloth lining she uses out of a clean old sheet but says cheesecloth will do.

The recipe may be doubled, 10 pounds of beans and 6 tablespoons salt. Ms. Crouse makes 20 pounds of beans in a 5-gallon crock each summer.

Several of the responses for pickled beans called for spicy ingredients. Chef Gilles Syglowski chose one from F. A. Young of

Glen Burnie.

Young's pickled green beans

Makes 4 pints

2 pounds green beans trimmed and washed

1 teaspoon cayenne pepper

4 cloves garlic

2 1/2 cups water

2 1/2 cups vinegar

1/4 cup salt

dill weed (optional)

Pack beans lengthwise into clean hot jars leaving 1/4 inch head space. To each pint add 1/4 teaspoon cayenne pepper and 1 clove garlic. Combine remaining ingredients and bring to boiling, add pinch of dill weed, if desired. Pour boiling hot liquid over beans, leaving 1/4 inch head space. Adjust caps and process for 10 minutes in boiling water bath. Let beans stand for 2 weeks or more to allow flavor to develop.

*

A Prince of Wales cake was the request of Nancy Ingram of rTC Hanover. Her answer came from Mary G. Crisp of Cadiz, Ky., whose son James Crisp sent her the request which was in the Owensboro, Ky., paper. "I'm 77 years old and my mother and grandmother made this cake. It will keep 3 or 4 weeks in an airtight container or it can be frozen. We make it for all occasions but it wouldn't be a holiday without it," she said.

Crisp's Prince of Wales cake

6 egg yolks

2 cups sugar

1 cup buttermilk

2 cups chopped nuts

2 teaspoons nutmeg

2 teaspoons allspice

1/2 cup warm water

1 cup butter

1/2 cup molasses

2 cups raisins, ground

2 teaspoons cinnamon

2 teaspoons cloves

1 teaspoon baking soda

4 cups sifted flour

icing (recipe follows)

Dissolve soda in water. Mix all other ingredients beginning with the egg yolks (2 whites will be used in icing) and sugar and adding them alternately with the soda. Be sure it is mixed thoroughly. Bake at 350 degrees in four greased and floured round layer pans. Mrs. Crisp says she uses sorghum as the molasses but any dark molasses will do.

Icing

2 cups sugar

2 egg whites beaten stiff

1/2 cup white corn syrup

1/2 cup water

2 cups raisins ground

2 cups chopped walnuts or pecans

Boil sugar, syrup and water until a drop of the mixture becomes brittle when dropped in cold water. Pour slowly over the egg whites beating constantly until creamy. Add raisins and nuts.

*

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe requests

* Mej Johnson of Kelso, Wash., has lost her recipe for zucchini salsa and would like having another.

* Joanne Barber of Forest Hill wants a recipe for Dutch pea soup. "It is different from split pea soup, the peas seem to be pureed and there is a wonderful sausage cut up in it as well as potatoes and leeks."

* Danielle Moser of Hagerstown is a high school student who is interested in vegetarian dishes that are easy and tasty and contain no meat or fish. She would also like some without any products from animals. "One thing would be a few cookie recipes that aren't hard to make," she added.

* Betty Johnston of Westminster wants a recipe for Amish barbecue sauce. "I believe it is a mixture of several different spices and water is added to make a sauce," she wrote.

*

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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