very small piece of soda.

[Illustration: Scarlet Runner.]

_Mode_.--This vegetable should always be eaten young, as, when allowed
to grow too long, it tastes stringy and tough when cooked. Cut off the
heads and tails, and a thin strip on each side of the beans, to remove
the strings. Then divide each bean into 4 or 6 pieces, according to
size, cutting them lengthways in a slanting direction, and, as they are
cut, put them into cold water, with a small quantity of salt dissolved
in it. Have ready a saucepan of boiling water, with salt and soda in the
above proportion; put in the beans, keep them boiling quickly, with the
lid uncovered, and be careful that they do not get smoked. When tender,
which may be ascertained by their sinking to the bottom of the saucepan,
take them up, throw them into a colander; and when drained, dish and
serve with plain melted butter. When very young, beans are sometimes
served whole: when they are thus dressed, their colour and flavour are
much better preserved; but the more general way of dressing them is to
cut them into thin strips.

_Time_.--Very young beans, 10 to 12 minutes; moderate size, 15 to 20
minutes, after the water boils.

_Average cost_, in full season, 1s. 4d. a peck; but, when forced, very
expensive.

_Sufficient_.--Allow 1/2 peck for 6 or 7 persons.

_Seasonable_ from the middle of July to the end of September; but may be
had, forced, from February to the beginning of June.

FRENCH MODE OF COOKING FRENCH BEANS.

1091. INGREDIENTS.--A quart of French beans, 3 oz. of fresh butter,
pepper and salt to taste, the juice of 1/2 lemon.

_Mode_.--Cut and boil the beans by the preceding recipe, and when
tender, put them into a stewpan, and shake over the fire, to dry away
the moisture from the beans. When quite dry and hot, add the butter,
pepper, salt, and lemon-juice; keep moving the stewpan, without using a
spoon, as that would break the beans; and when the butter is melted, and
all is thoroughly hot, serve. If the butter should not mix well, add a
tablespoonful of gravy, and serve very quickly.

_Time_.--About 1/4 hour to boil the beans; 10 minutes to shake them over
the fire.

_Average cost_, in full season, about 1s. 4d. a peck.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from the middle of July to the end of September.

BOILED BROAD OR WINDSOR BEANS.

1092. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped
tablespoonful of salt; beans.

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