How to cook vegetables

This is the best way of eating broad beans. Cook them in salted water, then drain and mix with a little white sauce, bind with the yolk of an egg, at the last moment add a little chopped parsley and a few drops of lemon juice. When young they can be served with the skin on after they are cooked ; then mix lightly with a little white sauce. Broad Bean Puree. Cook the broad beans in salted water, drain, cool, and take off the skins. Put them back in the stewpan with a piece of butter, salt, and pepper, and a spoonful or two of white sauce. Then stir carefully with a wooden spoon. It must be the consistence of a puree of potatoes. This puree can be served as a vegetable entremet with a border of fried bread croutons or else as a garnish for entrees. Broad Bean Soup. Prepare the puree as directed for broad bean puree, and mix with a good consomme stock. Pass through a tammy cloth. Let simmer for a quarter of an hour and skim. At the last add a little cream, a pinch of salt, a piece of butter, and a little spinach greening. Serve croutons of fried bread separately. Curried Broad Beans and Tomatoes. Shell enough broad beans to make a quart, and boil them in plenty of slightly salted water till they 4° are almost tender. Drain them and remove the skin whilst hot. Blanch 6 ripe small tomatoes and remove the skin, then cut them into slices, drain and toss them in butter in a saute-pan for a few minutes ; next put in the same pan the broad beans. Mix them carefully and season with salt and pepper. Moisten with a well-made curry sauce, and keep hot, not actually boiling, for about 20 minutes. Arrange a border of plain boiled rice on a hot dish, dress the vegetables in the centre, sprinkle over a little chopped parsley, and serve. Savoury Broad Beans. Shell a quart of young broad beans ; boil them directly they are shelled for 10 minutes in salt water, drain them on a sieve, put them in a saute-pan with an ounce of butter and 2 tablespoonfuls of white sauce ; season with salt, pepper, and a pinch of castor sugar, add some chopped parsley and tarragon. Let them simmer gently till the beans are tender. Dish up, garnish with fleurons or bread croutons, and serve. French Beans ( Haricots Verts). There are many varieties of French beans. This hardy annual plant was brought originally from India. What we call French beans are the pods of French Beans, FRENCH BEANS. the kidney bean, and those of the scarlet runner when young and tender. They are sometimes, when very small, pickled, and boiled when a little larger. In certain varieties when they have come to maturity, the pods are rejected, and the beans are dried, when they are known as haricot beans. These require soaking for some hours before being used, and when thoroughly cooked they are a highly nutritious vegetable food. Scarlet Runners. These resemble French beans, and are prepared and cooked in the same way as French beans. Scarlet Runners. French Beans ( English Style). All vegetables cooked in English style are boiled in salted water and strained and served without other seasoning. French beans à l'Anglaise are prepared as follows : Cut the beans into strips and cook them in fast-boiling water containing a small piece of soda and enough salt to taste ; this keeps the beans a much better green colour,