French beans, like broad beans, should be young and fresh-gathered. Take the beans, and cut off the two ends, and peel off the string that runs down the edge of each side of the bean, one on each side; when young, they are best boiled whole; when more mature, they must be cut in strips; when old, cut them slanting. Boil in the ordinary way. (See No. 9.) Drain thoroughly, and serve very hot. A little piece of butter may be added.

French (French Fashion) Beans

Proceed as above, and, after straining, put them back in the saucepan, with a piece of butter, some lemon-juice, pepper and salt, half a saltspoonful of powdered sugar, and just a suspicion of nutmeg. The saucepan can also be rubbed very slightly indeed with a bead of garlic.

French Cold Beans

The remains of cold French beans make a most delicious salad, dressed with a little oil, vinegar, pepper and salt. (See Salad Dressing.) A little chopped parsley may be added, and they may be mixed with cold potatoes.