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BACON AND BROAD BEANS (another way)

Throw some young beans, freshly shelled, into boiling water with a little salt. When the skin begins to shrivel drain them through a colander, and serve with parsley and butter. When the beans are old the outside skins will come off easily if boiled for half an hour. The bacon should be boiled separately (see BOILED BACON), and placed on the top of the beans. Time to boil the beans, fifteen to twenty minutes. Probable cost, 6d. to 8d. per peck.