are old enough for this, it is better, where possible, to let them grow till the bean can be shelled from the pod, and then serve them (either fresh or dried) as flageolets. To boil French beans {haricots verts) remove the string, &c., as mentioned before, and put them on in plenty of absolutely boiling lightly salted water, with a teaspoonful of sugar for a good dish, and boil them fast in an uncovered pan for ten minutes if young, but allowing from ten to twenty if old. Drain well and serve plain, or mixed with any saucei such as maitre d’hbtel, bL^hamel, parsley butter, Hollandaise, Soubise, tomato, &c., to taste. It takes about a gill of sauce for each pound or pint of beans. Some cooks, to ensure the colour and crispness of their beans, add a morsel of soda, the size of a small peai to the boiling water, but this effectually prevents the use of the bean liquor for '^soup-making,^ foj* which it is very useful ; if the beans are young and fresh the plan given above answ'ers admirably ; whilst if by any chance the beans are none of the freshest and brightest to start with, if you cook them nt all, it is best to stew them thus : Butter a stew pan. Jay in the beans, dust them -with salt, and cover them with second stock, let them stew very gently, keeping them well covered with the liquor, and adding ■a, little more as that in the pan evaporates. When tender drain off the beans and keep them hot in a vegetable dish ; meanwhile thicken the strained broth in which they were cooked with ^oz. of butter .and the yolk of an egg beaten up with a spoonful ■of milk✪ Stewed Beans, and when this is all 'well blended pour it •over the beans and serve. If preferred, beans cooked VEGETABLES. 29' thus may be drained, served with beurr noir, or 7wisette {i.e., fry 2oz. to 4oz. of butter till of a rich brown,, then add to this half a gill of tarragon vinegar, a little pepper, and either minced green tarragon or parsley, as you please). Or again, mince enough fat bacon to make two tablespoonfuls, mix this; with about a teaspoonful of finely minced onion, shallot, or chives, and fry these together till the onioni colours lightly, then lay in the cooked and drained! beans, with a little lemon juice or vinegar to taste,, and toss it all over the fire for a minute or two till it is all thoroughly heated, and serve very hot.'^Thia. is the well known haricots verts au lard✪ Haricots Verts au Lard. Scarlet runners, when young enough, are cooked exactly like- French beans. Haricots verts panaches. — Boil in the usual way,, separately, about a pint of old shelled French beans {flageolets) and a quarter of a peck of young beans, strung but not sliced. When these are quite cooked, drain them well, toss each lot in butter for a minute- or two till glazed, then mix and serve very hot. French bean salad. — Boil very young beans that only need stringing, drain and dry on a clean cloth. When perfectly cold season them with freshly ground' black pepper and salt, sprinkle them generously with oil, then at the last add a few drops of best tarragon or chili vinegar, and sprinkle lightly with minced green tarragon and chives if liked✪ French Bean Salad. Some people dress old beans, when cooked and cold, with black pepper, salt, cream, and lemon juice. Beans, French, to preserve. — Gather the beans- when just at perfection, and not too old, and lay them •30 VEGETABLES. ✪ Beans, French, to Preserve

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are old enough for this, it is better, where possible, to let them grow till the bean can be shelled from the pod, and then serve them (either fresh or dried) as flageolets. To boil French beans {haricots verts) remove the string, &c., as mentioned before, and put them on in plenty of absolutely boiling lightly salted water, with a teaspoonful of sugar for a good dish, and boil them fast in an uncovered pan for ten minutes if young, but allowing from ten to twenty if old. Drain well and serve plain, or mixed with any saucei such as maitre d’hbtel, bL^hamel, parsley butter, Hollandaise, Soubise, tomato, &c., to taste. It takes about a gill of sauce for each pound or pint of beans. Some cooks, to ensure the colour and crispness of their beans, add a morsel of soda, the size of a small peai to the boiling water, but this effectually prevents the use of the bean liquor for '^soup-making,^ foj* which it is very useful ; if the beans are young and fresh the plan given above answ'ers admirably ; whilst if by any chance the beans are none of the freshest and brightest to start with, if you cook them nt all, it is best to stew them thus : Butter a stew pan. Jay in the beans, dust them -with salt, and cover them with second stock, let them stew very gently, keeping them well covered with the liquor, and adding ■a, little more as that in the pan evaporates. When tender drain off the beans and keep them hot in a vegetable dish ; meanwhile thicken the strained broth in which they were cooked with ^oz. of butter .and the yolk of an egg beaten up with a spoonful ■of milk, and when this is all 'well blended pour it •over the beans and serve. If preferred, beans cooked VEGETABLES. 29' thus may be drained, served with beurr noir, or 7wisette {i.e., fry 2oz. to 4oz. of butter till of a rich brown,, then add to this half a gill of tarragon vinegar, a little pepper, and either minced green tarragon or parsley, as you please). Or again, mince enough fat bacon to make two tablespoonfuls, mix this; with about a teaspoonful of finely minced onion, shallot, or chives, and fry these together till the onioni colours lightly, then lay in the cooked and drained! beans, with a little lemon juice or vinegar to taste,, and toss it all over the fire for a minute or two till it is all thoroughly heated, and serve very hot.'^Thia. is the well known haricots verts au lard. Scarlet runners, when young enough, are cooked exactly like- French beans. Haricots verts panaches. — Boil in the usual way,, separately, about a pint of old shelled French beans {flageolets) and a quarter of a peck of young beans, strung but not sliced. When these are quite cooked, drain them well, toss each lot in butter for a minute- or two till glazed, then mix and serve very hot. French bean salad. — Boil very young beans that only need stringing, drain and dry on a clean cloth. When perfectly cold season them with freshly ground' black pepper and salt, sprinkle them generously with oil, then at the last add a few drops of best tarragon or chili vinegar, and sprinkle lightly with minced green tarragon and chives if liked. Some people dress old beans, when cooked and cold, with black pepper, salt, cream, and lemon juice. Beans, French, to preserve. — Gather the beans- when just at perfection, and not too old, and lay them •30 VEGETABLES.

The "Queen" cookery books: Vegetables