Tinned French beans, (haricots verts). These excellent vegetables should be turned out upon a saute-'pan tossed in butter until hot, and served. Or they may be treated in any of the methods already set forth for fresh haricots verts. They make excellent purees, and may be cooked with other vegetables in a macedoine de legumes. I strongly recommend them to be serve a la creme, or a la poulette, with a saddle of mutton.

Flageolets, another delicious tinned legume, should be served d la poulette, or d la creme, or plainly d la maitre d'hotel. They are very effective when associated with other vegetables "a la macedoine."

Fonds d'aktichauts, if delicately handled, may be cooked up in any of the ways recommended for the fresh artichoke.

Points d'asperges are, as a rule, too soft to stand much manipulation. The safest plan is to heat them en bain-marie in their tin, and then to turn them into the soup or sauce in which they are to be served. They make an excellent addition to a chaud-froid if placed carefully in the centre of the border of aspic. Pure iced cream is, in such circumstances, their best sauce.

Macedoine de legumes as a central garnish for cutlets can hardly be surpassed. The macedoine must be gently heated up in a really good poulette, or bechamel sauce, and a spoonful of cream should be added if possible.

These excellent French tinned vegetables make, when cleverly amalgamated, a most delicious salad. For this they should be iced.

I have the highest respect for all country vegetables, and have given recipes for cooking brinjals, (binegun), bandekai, (bhindi), greens, (bhagee), podolongkai, (chu-choonda), moringakai, (mooringa), etc., which will be found amongst my menus.

Indian corn, or maize, Tarn., muckacholum; Hind., boota; is capable of artistic treatment a l'Americaine, - stripped from the young pod, boiled like peas, and then drained, tossed in melted butter, peppered, salted and served. Plenty of butter is a sine qua non. Or the corn may be stripped off after boiling, and similarly treated.

It is useless to attempt to serve Indian corn unless the cobs be quite young.

All country beans, from the "duffin" bean downwards, may be cooked, when nice and young, as broad-beans (feves de marais) :- boiled, with plenty of salt in the water, till the skins crack, then peeled and tossed in butter, and served: or they may be sent up as a puree somewhat stiffly worked.

The water in which beans are cooked should be boiling when they are first put in.

Here is a good standard dish of beans (feves a la bour-geoise) :-

Having boiled and skinned the beans, turn them into a stew-pan over a slow fire with a table-spoonful of tinned butter; mix with them a table-spoonful of flour, and moisten with some of the water in which the beans were boiled; season with pepper and salt, and when nice and creamy, serve.