How to cook vegetables

Soak \ pint of haricot beans or flageolets in water for 3 to 4 hours, then cook till tender in salted water, drain, and rub through a fine sieve. Mix the puree with an ounce of butter and stir over the fire till quite hot. Then incorporate 2 egg yolks. Line the interior of 6 timbale moulds, previously buttered, with the prepared puree, fill the centre with macedoine of vegetables, seasoned with salt, pepper, and cayenne, and moistened with just sufficient white or brown sauce to bind the mixture ; shake down each timbale and cover the top with a layer of haricot bean puree, or if insufficient, use potato puree. Bake in a moderate oven for half an hour. Turn out on a hot dish, pour some hot tomato sauce round the timbale, and serve. Baked Beans. Put i| pints of haricot beans into water, and wash well ; then drain, and put in an earthenware stewingpot, with sufficient stock and water to well cover the beans, and cook — i.c., bake in the oven till tender. A little stock must be added from time to time to keep the beans moist. When the beans are partly cooked, cover them with slices of streaky bacon previously fried, and a layer of sliced tomatoes previously peeled ; season with salt and pepper, and finish cooking as directed. The beans can be served in a brown casserole or put into a pie-dish, and reheated . In any case the dish must be served very hot. Baked Bean Salad. i pint baked beans, juice of half a lemon, i finely-chopped shallot, the white part of a stick of celery, mayonnaise or other dressing, stoned olives, anchovy fillets, tomatoes. Put the baked beans, prepared as in the foregoing recipe, when cold, into a basin, and add the lemon juice, shallot, and celery cut into shreds. Mix with mayonnaise or other dressing. Dress neatly in a salad bowl, and garnish with stoned olives, anchovy fillets, and slices of tomatoes. Butter Beans. About i pint butter beans, 3 egg yolks, 1 tablespoonful tarragon vinegar, a few drops lemon juice, 2 oz. butter, seasoning. Soak the beans in water for 24 hours. Simmer gently for 3 hours in stock or seasoned water. Drain the beans, and place them on a hot dish. Melt the butter, allow it to cool ; add the yolks of eggs, vinegar, and lemon juice. Stir these ingredients briskly over the fire until thickened. Pour the sauce over the beans, and serve hot. HARICOT BEANS. Haricot Beans with Parsley Sauce. Soak a pint of haricot beans in cold water for at least 6 hours, blanch them, and cook till tender in good stock. A piece of gammon or streaky bacon cooked with the beans will greatly add to the flavour. When done, moisten the haricot beans with a little Bechamel sauce, heat up, but be careful in stirring, so as not to mash up the beans. Add a dessertspoonful of finely-chopped parsley at the last, season to taste, and dish up. Savoury Butter or Haricot Beans. £ pint of beans, 3 thin rashers of bacon, 1 small onion, 1 oz. butter, a little chopped parsley, salt and pepper.