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Beans, French, Boiled

Only the ends and stalks require to be taken off when the beans are very young, and no mode of cooking can make very old ones eatable. Put them as they are prepared into cold water. They are cut according to taste lengthwise into thin strips or obliquely into a lozenge form. The strings should be drawn off with the tops and stalks when they are come to their proper growth. Put them into a large saucepan of boiling water, slightly salted, allow the steam to escape, and keep boiling very fast until tender. Time, fifteen minutes if young; twenty to twenty-five minutes if old. Probable cost, 2d. to 4d. per pound.