Part 8 (1/2)

No 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 theently 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 effectualand encouraging the use of this eneral article of daily food, more especially in the winter If this desideratuo 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 kno to dress theht 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 becoh to come within the reach of the poorest And under the impression that this wish of ive 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 ht; the next day drain off the water in which they have soaked, and put therease or butter, soently_ 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; stir the whole carefully on the fire for five minutes, and serve them for dinner with or without meat as may best suit your means

No 155 HARICOT BEANS, ANOTHER WAY

When the haricot beans have been boiled as shown in the preceding Number, chop fine a couple of onions, and fry them in a saucepan with a bit of butter, then add the haricot beans, pepper and salt; stir all together and serve them out to your family

No 156 A SALAD OF HARICOT BEANS

Well-boiled haricot beans, cold, are made into an excellent salad, as follows:--Put the haricot beans into a bowl, season with chopped parsley, green onions, salad oil, vinegar, pepper and salt, and slices of beet-root Mix thoroughly

No 157 LENTILS

Lentils are a species of vetches much in use in France as a staple article of food in the winter; there are two sorts, those deno seed, while the other sort is soer--of the size of small peas, and flat; both sorts are equally nutritious, and are to be treated in exactly the sa haricot beans

These, as well as haricot beans, may be boiled with a piece of bacon

No 158 A RELISH FOR SUPPER

Prepare some oysters, as shown in No 54, and when poured upon the toast in their dish, strew all over their surface equal quantities of bread raspings and grated cheese; hold a red-hot shovel over the top until it becohtly coloured, and eat this little delicacy while hot

No 159 HOW TO MAKE AN OMELET

Break three or four eggs into a basin, add a little chopped shalot, and parsley, pepper, and salt; put an ounce of butter in a frying-pan on the fire, and as soon as the butter begins to fry, beat up the eggs, etc, with a fork for two -pan, and put it on the fire, stirring the eggs with an iron spoon as they becoether in the form of a bolster, and turn it out on to its dish

No 160 FRIED EGGS AND BACON