White haricot beans are a very cheap and nourishing form of food, too much neglected in England. Put the beans into water to soak over-night, and put a piece of soda as big as a pea in the water. Should any beans swim, throw them away, as it shows they are bad. Then place them in cold water without any salt, or, still better, in some greasy stock, and boil till tender. Strain them off, and serve. If boiled in water, a little piece of butter should be mixed with them after they are boiled.

Haricot (French Fashion) Beans

Proceed as above. Boil the beans in water; strain them off. Then rub the bottom of the saucepan with a bead of garlic. Put back the beans, and mix in a piece of butter, a teaspoonful of chopped parsley, and the juice of half a lemon.

Haricot (Another Way) Beans

Boil the beans tender in water, proceeding as above; drain them off, and add a quarter of a pint of pure olive oil. Rub the saucepan with garlic, and add the chopped parsley, and let the beans stew in the oil for ten minutes or longer. Add pepper and salt, and serve them with some fried bread round the beans.