151. HOW TO COOK FRENCH BEANS.

String the beans and boil them in hot water with salt; when done and
drained, put them into a saucepan, with butter, a pinch of flour,
chopped parsley, pepper and salt, and stir them gently on the fire for
two or three minutes.

No. 152. HOW TO COOK VEGETABLE MARROW.

This is a cheap and excellent vegetable; let them be peeled, split them,
and remove the seedy part; boil them in hot water with salt, and when
done, eat them with a bit of butter, pepper, and salt.

No. 153. WHITE HARICOT BEANS.

In France, haricot beans form a principal part in the staple articles of
food for the working-classes, and indeed for the entire population; it
is much to be desired that some effectual means should be adopted, for
the purpose of introducing and encouraging the use of this most
excellent vegetable among the people of England as a general article of
daily food, more especially in the winter. If this desideratum could be
accomplished, its beneficial result would go far to assist in rendering
us in a measure independent of the potato crop, which, of late years,
has proved so uncertain. I am aware that haricot beans, as well as
lentils, as at present imported and retailed as a mere luxury to such as
possess cooks who know how to dress them, might lead to the rejection of
my proposal that they should, or could, be adopted as food by the
people; but I see no reason why haricot beans should not be imported to
this country in such quantities as would enable the importers to retail
them at a somewhat similar low price as that in which they are sold at
in France. In that case, they would become cheap enough to come within
the reach of the poorest. And under the impression that this wish of
mine may be eventually realized, I will here give you instructions how
to cook haricot beans to the greatest advantage.

No. 154. HOW TO DRESS HARICOT BEANS.

Put a quart of white haricot beans in plenty of cold water in a pan in
order that they may soak through the night; the next day drain off the
water in which they have soaked, and put them into a pot with three
quarts of _cold_ water, a little grease or butter, some pepper and salt,
and set them on the fire to boil _very gently_ until they are thoroughly
done; this will take about two hours' gentle boiling; when done, the
haricot beans are to be drained free from excess of moisture, and put
into a saucepan with chopped parsley, butter, pepper and salt; sti