How to cook vegetables

French Beans saute in Butter. After having cut the two ends of the French beans, wash them well and cook in salted water. The water must be boiling when the beans are put in. All green vegetables must be put in boiling water if they are to be of a good colour. Great care must be taken to reject old French beans which are stringy. When cooked, put them in a saute-pan with some butter, season with salt, pepper, pinch of castor sugar, a little chopped and blanched parsley. Garnish with fried bread croutons. French Bean Puree. Cook the French beans in salted water, add bouquet garni, parsley, and two onions. When cooked take out the bouquet garni and pass the French beans, also onions, through a wire sieve. Return immediately to the saucepan, reheat with a little white sauce, at the last add a small piece of butter. This puree is served as a vegetable or as garnish for entrees. The water in which the French beans have been cooked can be used as stock for making soups. French Bean Soup a la Conde. Cook the beans as previously stated, pass through a tammy cloth with the aid of two wooden spoons. Mix with some white stock, let it simmer, and finish with a little cream and a piece of butter. Season to taste, and serve with fried bread croutons. French Beans a la Poulette. Pick, string, cut, and boil i lb. or more of French beans ; when done, drain on a sieve, then put in a stew-pan with i oz. of butter ; season with salt, pepper, sugar, some chopped green onions or chives Toss over the fire for a few minutes, add a gill of Bechamel sauce ; let all simmer for io minutes. Just before dishing up add 3 tablespoonsful of cream FRENCH BEANS. and 2 yolks of eggs, to bind ; stir until it begins to thicken, dish up, sprinkle with finely-chopped parsley, and serve. French Beans a la Bourguignonne. Prepare and wash the beans, put them in a stewpan with cold water, 2 onions, 2 carrots, bouquet garni, parsley, salt, and a piece of bacon. When the beans are three-parts cooked, take out carrot, onion, parsley, bouquet garni, also the bacon, if it is cooked. Pour off half the stock, and replace with some Burgundy wine ; then finish cooking the beans. Thicken the sauce with a butter and flour liaison. Dish up the beans, surround with slices of boiled bacon and serve. French Beans a la Maitre cTHotel. Cook the French beans in salted water and drain them ; then season with salt and pepper and add a piece of fresh butter. Reheat and add a little finely-chopped parsley and a few drops of lemon juice. Dish up and serve hot. French Beans a la Franpaise. Select about 1 lb. of small French beans, prepare them, and boil till tender in salt water, and drain them. Melt about 2 oz. butter in a saute-pan, add the beans, season with a pinch of pepper, a pinch of nutmeg (grated), and a pinch of castor sugar. Toss well over the fire until the beans are thoroughly hot, sprinkle with a little finely-chopped parsley, dish up, and serve. French Bean Salad. Choose very green and young French beans. Cut off the ends, and boil the beans in salted water. The water should boil before the beans are put in if they are to be served green. Drain and put them into a salad bowl, and season like an ordinary salad. Just before serving sprinkle over some chopped chervil and parsley. French Bean Souffle.