This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The varieties are extremely numerous in this country, the choice sorts being Lima beans shelled green, white wax stringless beans and green string beans of successive varieties from early to late. The Lima bean does not grow in England except as a climbing plant needing a hot and lengthy season to .nature it. Kidney beans, French beans arid haricots verts are our string or snap beans, the kidney beans being the dwarf early kinds. French or string beans are kept green while cooking by being plunged into boiling water containing salt and very little soda or borax; boiled with the lid off, drained as soon as done and plunged in cold water and kept till wanted to warm up in the various sauces. They are nearly always shred lengthwise, not snapped across.
String beans boiled, drained, shaken up with butter and chopped parsley.
Drained and simmered in butter, salt, pepper, parsley.
Stewed string beans in white parsley sauce.
Butter browned by frying, beans saute in it, salt, pepper, vinegar.
Navy beans with minced red pepper in butter.
Are served with gravy.
Is soup made by passing cooked string beans through a seive, adding cream and soup stock.
Is a soup of white beans.
The popular style, bacon cut dice mixed with the beans.