To prepare them when green and cooked with the pods. - Re-move the string or thread that is on both sides, by partly breaking one end of the pod and pulling length-wise, repeat the same for the other side; cut them in pieces half an inch long, soak them in cold water, and throw them into boiling water with a little salt. Boil them till cooked, which you will know by pressing one between your fingers to see if tender; take them from the fire, throw them into cold water to cool, and drain them.

An Jus

Cook a quart of beans. Put two ounces of butter in a stewpan and set it on the fire; when melted, put the beans in with a teaspoonful of chopped parsley; stir five minutes; then add a gill of broth, salt, and pep-per; simmer twenty minutes, and, just on taking from the fire, mix in it two well-beaten yolks of eggs, with the juice of half a lemon, and serve.

Maitre D'Hotel

Put in a stewpan two ounces of butter, and set it on a good fire; when melted, put in it a quart of beans cooked in water, with a pinch of grated nutmeg, half a pint of milk, salt, pepper, and a teaspoon-ful of chopped parsley; keep stirring continually, boil ten minutes, take from the fire, mix in it two beaten yolks of eggs, and serve.

The Same, With Onions

Put two ounces of butter in a stewpan and set it on the fire; when hot, put in it two onions cut in slices, and fry them. Then add salt, pepper, a pinch of grated nutmeg, a saltspoonful of chopped pars-ley, and a quart of beans cooked in water; also half a pint of boiling water; boil ten minutes, stir with a wooden spoon, take from the fire, sprinkle in it a few drops of vinegar, and serve.

The Same, In Salad

Cook the beans in water, as directed above; then put a layer of them in a crockery vessel, the layer to be about one inch thick; then sprinkle on it salt and pepper; repeat the same process till all your beans are in; cover and leave thus three or four hours; then throw away The water, or drain if convenient; place the beans in a salad-dish, with the sweet-oil, vinegar, and parsley necessary; move like a salad, and serve cold.