French Beans and Scarlet Runners, nicely trimmed for cooking, can be preserved for winter use by salting them, thus: - Make a brine of salt strong enough to float an egg. Fill a jar with the Beans, then pour over them brine enough to cover them; tie the jar over with bladder. When required for the table, take the beans out of the brine, and put them in clean water for an hour or more: change the water often. They will be then ready to cook in the usual way. It is not every housekeeper that can put French Beans on the table in January.