Beans, French or Kidney.— Choose
fine young beans✪ Beans, Broad or Windsor, with Ham or Bacon, and be careful that they are
the right sort. 'The best kind are the case-
knife, because they have no strings, and are
consequently all eatable, and need only be
bro-ken in two, not cut. Should these not be
obtainable, take the youngest that can be pro-
cured : remove the tlu-ead or string that runs
along the back of the pod, then cut them in a
slanting direction lengthways in very thin
slices, throw them into boiling water well salted,
and to preserve their colour boil without the lid
of the saucepan. ^V^len tender, drain in a co-
lander, put a small jjiece of butter and a. dash of
pepper, and give the whole a shake. Some-
cooks add a tea-spoonful of chopped parsley, but
we do not think this an improvement. This
dish may be varied in a great many ways, and
v/ith great success. Cold French beans with dil
and vinegar make an excellent and refresliing
salad. They may also, Avhen cooked and
drained, be mixed with some good brown
gravy, and served alone as a coui'se after the
meat.
Beans, Fi^Slllch (a la Fran9aise) . — Cut
and boil one pound of French beans ; drain -well
and put them into a stewpan over the fire to
dry or absorb the moisture ; shake the pan that
they may not burn. When quite free from the
water add tliree ounces of fresh butter, the
juice of half a lemon, pepper, salt, and a table-
spoonful of good gra✪ Beans, French (a la Francaise)vy. Keep shaking the
ste-wpan until the beans are quite hot, and
serve quickly. Time, quarter of an hoirr to
boil ; ten minutes to stew. Probable cost,
from 2d. to 4d. per pound. Sufficient for two
persons.
Beans, French (a la Maitre d'HGtel). —
Prepare and boil one pound of beans in the
usual manner ; see that they are well drained
from the water. Keep them hot, and when dry
put them into a stewpan with two ounces ol"
melted butter, half a tea-spoonful of chopijed
parsley, a Uttle salt, and a tea-spoonful of lemon-
juice✪ Beans, French (a la Maitre d'Hotel). Shake the pan over a brisk fire, mb:
well, and serve hot in eight minutes. Sufficient
for two persohs.
Beans, French (a la Proven^ale) . — Bro-wn,
some slices of onion with oil instead of butter :
make them of a light bro-wn, and add some
French beans that have been prepared and
boiled in the ordinary way, with chopped pars-
ley, thyme, chives, and bay-leaf. As soon as the
vegetables are done, remove them on to a dish :
]3ut a httle vinegar into the pan, boil up and
thi'ow over the beans. If oil be dishked, fry
the onions in butter, and add a gra-s^ instead of
vinegar. The juice of a lemon is sometimes-
preferred.
Beans, French, Boiled.— Only the ends
and stalks require to be tsiken ofl: when the
beans are very young, and no mode of cooking
can make very old ones eatable. Put them ac
they are prepared into cold water. They are
cut according to taste leng-thwise into thin
strips or obliquely into a lozenge form. The
strings should be drawn off with the tops and
stalks when they are come to theu- proper
growth. Put them into a large saucepan of
boiling water, some salt and a little soda, and
keep boiling very fast until tender. Time,
fifteen minutes if young ; twenty to twenty-five
minutes if old. Proba'^lo cost, 2d. to 4(i. ]x;r
pound. ✪ Beans, French (a la Provencale)
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Beans, French or Kidney.— Choose
fine young beans, and be careful that they are
the right sort. 'The best kind are the case-
knife, because they have no strings, and are
consequently all eatable, and need only be
bro-ken in two, not cut. Should these not be
obtainable, take the youngest that can be pro-
cured : remove the tlu-ead or string that runs
along the back of the pod, then cut them in a
slanting direction lengthways in very thin
slices, throw them into boiling water well salted,
and to preserve their colour boil without the lid
of the saucepan. ^V^len tender, drain in a co-
lander, put a small jjiece of butter and a. dash of
pepper, and give the whole a shake. Some-
cooks add a tea-spoonful of chopped parsley, but
we do not think this an improvement. This
dish may be varied in a great many ways, and
v/ith great success. Cold French beans with dil
and vinegar make an excellent and refresliing
salad. They may also, Avhen cooked and
drained, be mixed with some good brown
gravy, and served alone as a coui'se after the
meat.
Beans, Fi^Slllch (a la Fran9aise) . — Cut
and boil one pound of French beans ; drain -well
and put them into a stewpan over the fire to
dry or absorb the moisture ; shake the pan that
they may not burn. When quite free from the
water add tliree ounces of fresh butter, the
juice of half a lemon, pepper, salt, and a table-
spoonful of good gravy. Keep shaking the
ste-wpan until the beans are quite hot, and
serve quickly. Time, quarter of an hoirr to
boil ; ten minutes to stew. Probable cost,
from 2d. to 4d. per pound. Sufficient for two
persons.
Beans, French (a la Maitre d'HGtel). —
Prepare and boil one pound of beans in the
usual manner ; see that they are well drained
from the water. Keep them hot, and when dry
put them into a stewpan with two ounces ol"
melted butter, half a tea-spoonful of chopijed
parsley, a Uttle salt, and a tea-spoonful of lemon-
juice. Shake the pan over a brisk fire, mb:
well, and serve hot in eight minutes. Sufficient
for two persohs.
Beans, French (a la Proven^ale) . — Bro-wn,
some slices of onion with oil instead of butter :
make them of a light bro-wn, and add some
French beans that have been prepared and
boiled in the ordinary way, with chopped pars-
ley, thyme, chives, and bay-leaf. As soon as the
vegetables are done, remove them on to a dish :
]3ut a httle vinegar into the pan, boil up and
thi'ow over the beans. If oil be dishked, fry
the onions in butter, and add a gra-s^ instead of
vinegar. The juice of a lemon is sometimes-
preferred.
Beans, French, Boiled.— Only the ends
and stalks require to be tsiken ofl: when the
beans are very young, and no mode of cooking
can make very old ones eatable. Put them ac
they are prepared into cold water. They are
cut according to taste leng-thwise into thin
strips or obliquely into a lozenge form. The
strings should be drawn off with the tops and
stalks when they are come to theu- proper
growth. Put them into a large saucepan of
boiling water, some salt and a little soda, and
keep boiling very fast until tender. Time,
fifteen minutes if young ; twenty to twenty-five
minutes if old. Proba'^lo cost, 2d. to 4(i. ]x;r
pound.