How to cook vegetables

i pint cooked French beans, 2 oz. flour, 1 egg, 1 gill milk, 1 egg, 2 oz. butter, seasoning, nutmeg, chopped parsley. Cut the beans into short pieces, and saute them in the butter ; sprinkle over 1 tablespoonful chopped parsley. Season, and put them in a buttered earthen ware souffle dish. Make a batter with the flour, milk, and egg. Work in lastly the stiffly whisked white of an egg. Pour this on the beans, and bake in a quick oven for about 20 minutes. Dish up, and serve hot. Preserved French Beans. String the beans ; they may be left whole or be cut. Wash them and cook them in boiling water from 5 to 10 minutes. Take them out, put them on a sieve, and pour cold water over. Fill them into jars, pour salted water over. Cover them and tie up, and Cook for about 1 hour at 212 deg. Fahr., on Senn’s Saccharometer. Dried French Beans. French beans can be preserved by drying them. In this case, cut the two ends, then form in a chain by threading the flat side in the middle with a needle and thick thread. Plunge in boiling water for one or two minutes, then immediately in cold water. Drain the beans on a cloth and wipe well, then hang up in a dry place. Thus preserved they will keep good all through the winter months. When using them, cook in the same way as fresh beans. French Beans Preserved in Salt. After having picked and washed the French beans, boil in water for 2 minutes, cool, and drain. When quite cold, spread them in layers in a barrel or stone- BEETROOT. ware jar, sprinkle each layer freely with a thin layer of salt. Put them to press by the means of a board with a weight on it. Twenty-four hours after the French beans have sunk it is necessary to add some salt. Cover the surface with a cloth and hermetically seal the barrel or jar. To cook, place the beans in cold water, and let them soak at least for 4 hours, changing the water each hour. Then cook them in the same way as fresh beans. BEETROOT (Betterave). The beetroot originated in Spain. In cultivating, many varieties can be obtained which are distinguished by the colour of the roots. The most common beetroot is red ; it is edible, of fine, close texture. The pink beetroot is white streaked with pink ; the yellow beetroot comes from Germany ; the white beetroot from Russia : it is the richest in sugar. The last, the rural beetroot, is employed principally as animal food. The Greeks had a great Beetroots. liking for the beetroot, and also ate the leaves baked or cooked like spinach. Sugar and alcohol can both be extracted from the beetroot. It was under the first Empire, when sugar became very rare, in consequence of the continental blockade, that the French discovered the way in which to make sugar from beetroot. There are three ways to cook beetroots : (r) boiled in water, (2) baked in the oven (3) or cooked under hot ashes. It is better to roast than boil. Great care must be taken when boiling beetroot to avoid breaking the skin, because it loses its juices in the water, and would not have a fine red colour. It requires 3 to 4 hours to cook beetroot. How to Cook Beetroot.