Take a pint, boil in two quarts of water, with a small piece of butter, and half an ounce of salt; when done, which will take only a few minutes, dish and serve; put butter over, sprinkle a little salt, and when on the dish, a gill of maitre d'hotel sauce or fennel sauce may be served over the larger one, or it is very delicious plain boiled, and with a piece of ham or bacon.

661. White Haricot Beans

Nothing so cheap or so solid a food as haricot beans; get a pint of fine white beans, called the dwarf - I buy them for fourpence a quart. I put them into half a gallon of cold soft water, with one ounce of butter ; they take about three hours to cook, and should simmer very slowly, drain them and put into a stewpan with a little salt, pepper, chopped parsley, two ounces of butter, and the juice of a lemon, place on the fire for a few minutes, stir well, and serve. The water in which it is boiled will not make a bad soup by frying four onions in butter in a stewpan, adding a little flour, then the water poured over, and a slice of toasted bread, cut in pieces, and served in a tureen. Should the water in boiling reduce too fast, add a little more. They may be dressed for second course, a la Bretonne, as for leg. The longer sort requires to be soaked a few hours before boiling.