Haricot beans must be soaked for quite twelve hours in cold water, then put into a pan with cold water slightly salted (half an ounce of salt to one gallon of water), brought slowly to the boil, then drawn to side of fire, and simmered for about two hours.

Haricot Beans With Tomato Puree

Cook the beans as above, and serve, covered with some tomato puree.

Haricot Beans A La Milanaise

Cook the beans as usual and serve with a covering of sauce à la Milanaise, which should be made in the following manner: - Blanch four onions, then dry and cut them up, place them in a saucepan with a pinch of sugar, one ounce of butter and a small spoonful of salt. Boil a tablespoonful of rice, and when cooked add it to the onion; moisten with one-half pint of milk or water, cook slowly, stirring occasionally; when the onions are soft add one tablespoonful of finely-grated cheese. Mix well, and pass through a sieve, add to this one-half pint of white sauce, mix thoroughly, repeat, and pour over the beans.