Red Beans, Cardinal - For Fast Days

No. 187. - Prepare the Beans the same as in No. 173, leaving out the bacon, and when the Beans are done dish them up with turnovers of fish as a garniture.

Red Beans, D0n0h0e Style - For Fast Days

No. 188. - Cook the Beans the same as in No. 173, leaving out the bacon; and when the Beans are cooked dish them with a garniture of fried oysters, shad roes, or milts of carp.

Black Beans, With Butter

No. 189. - Wash and clean the Beans well. Cook them the same as in No. 173, and when done put them in a saucepan with a piece of butter, tossing them well over the fire, seasoning them with salt and pepper.

Broad Beans

No. 190. - Are best when young and prepared the same as the other Beans. After they are boiled drain them and put them in a saucepan with a piece of butter. Season with salt, pepper, nutmeg and a pinch of sugar. Toss them over the fire and serve.

Broad Beans, With Cream Poulette

No. 191. - When shelled, wash them. Boil them as usual, then immerse them in cold water and drain them in a colander. Put into a saucepan four ounces of butter and the same quantity of flour. Stir with a wooden spoon and allow it to cook for ten minutes. Dilute the butter and flour with one quart of white broth and add the Beans. Season with salt and pepper, and add a faggot of pars-ley garnished with a sprig of summer savory. Let the whole simmer slowly for twenty minutes. Before serving add a glassful of cream, letting it boil up once, and serve with some fine chopped parsley thrown over the Beans.

Lima Beans

No. 192. - When shelled should be allowed to lay in cold water a short time before cooking. Boil them on a brisk fire in plenty of water, lightly salted, until tender. Then drain them and return them to the saucepan. Add a piece of butter, salt and pepper, tossing the whole well together and serve.

Lima Beans, With Butter Sauce

No. 193. - When cooked and drained as in No. 192, add a few spoonfuls of Butter sauce. Season with salt, pepper, the juice of one lemon and add a little fine chopped parsley. Toss them well over the fire and serve.

Lima Beans, French Style

No. 191. - Cook the Beans the same as in No. 192, and before serving add a glass of cream, into which dilute the yolks of three raw eggs and a piece of butter. Toss the whole well together over the fire and serve with fine chopped parsley over them.

Lima Beans, Macedoine

No. 195. - Put into a saucepan a piece of butter, two fine chopped shallots and a handful of sliced fresh mushrooms. Cover the saucepan and cook them lightly. Then add two soup spoonfuls of flour and dilute the whole with a pint of white broth, stirring it so as to have no lumps. Add a faggot of parsley, garnished with summer savory. Put with this two quarts of the Beans (previously boiled as in No. 192) and put on the lid and let them simmer slowly for twenty minutes. Take out the faggot and add a quarter of its quantity of boiled artichoke bottoms cut into pieces the size of the Beans. Season with salt and pepper. Allow them to simmer for ten minutes longer and before serving add a little tine chopped parsley or chives.