String-Beans En Salade

Prepare according to directions given for Boiled String-Beans, changing the water once, and add a tablespoonful of butter after changing. Drain and pour over a French dressing to which a little chopped onion has been added. Serve hot. The onion may be omitted.

String-Beans A La Bretonne

Prepare according to directions given for Boiled String-Beans. Cut two small onions into thin slices, fry golden brown in butter, dredge with flour, and add a little white stock. Cook until thick, stirring constantly, and seasoning with salt and pepper Add the cooked beans to the sauce with a crushed bean of garlic, cook for ten minutes, sprinkle with minced parsley, and serve. The garlic and parsley may be omitted and one chopped onion used.

String-Beans A La Provencale

Prepare according to directions given for Boiled String-Beans and drain. Slice an onion, fry golden brown in oil with minced parsley, thyme, chives, and a bay-leaf. Remove the bay-leaf, add a little vinegar, pour over the beans, reheat, and serve. The juice of a lemon may be used instead of vinegar.

Stewed Lima Beans

Cover a pint of lima beans with a quart of boiling water and cook for thirty minutes. Drain off half the water, add a tablespoonful of chopped salt pork and a little grated onion and minced parsley. Add a pinch of salt and a cupful of hot milk and stew until the beans are tender. Thicken with flour cooked in butter and rubbed smooth in a little cold milk.

Lima Beans With Onions

Soak a pint of dried beans overnight, drain, and boil until tender in fresh water to cover. Drain and keep warm. Parboil and chop three small onions, fry in butter, and reheat the beans with the onions. Moisten with brown gravy or thickened stock.

Lima Beans A La Philadelphia

Prepare a pint of beans according to directions given for Stewed Beans and reheat in Cream Sauce, seasoning with salt, pepper, and a little grated onion. Take from the fire and add the yolks of two eggs beaten with a little cream. Serve very hot.

Boiled Black Beans

Soak the beans in cold water for three hours, rinse thoroughly, and boil for three hours, or more if necessary. Fry three thin slices of bacon and add to it a little stock. Season with Chutney, mushroom catsup, and anchovy essence. Reheat the drained beans in the sauce.

Frijoles Mexicana

Pick over and wash one pound of small red Mexican beans, cover with cold water, bring to the boil, and add a pinch of soda. Cook for five minutes, drain and rinse, then cover with cold water, and cook slowly until soft. Melt two or three tablespoonfuls each of drippings and butter. When sizzling hot drop in two or three cloves of garlic, peeled and crushed. Keep stirring until well browned, then add two or three chopped and seeded green peppers and a large onion, sliced. Stir until cooked, then add a few tablespoonfuls of the boiled beans, mashing a few of them to form a thickening gravy. Add the rest of the beans with a portion of the liquor in which they were cooked, and three or four tomatoes, peeled and cut up. Simmer for an hour. When ready to serve, grate one-half pound of Mexican or Parmesan cheese and stir into the beans. Serve very hot.