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Beans, French or Kidney

Choose fine young beans, and be careful that they are the right sort. The best kind are the case-knife, because they have no strings, and are consequently all eatable, and need only be broken in two, not cut. Should these not be obtainable, take the youngest that can be procured: remove the thread or string that runs along the back of the pod, then cut them in a slanting direction lengthways in very thin slices, throw them into boiling water well salted, and to preserve their colour boil without the lid of the saucepan. When tender, drain in a colander, add a small piece of butter and a dash of pepper, and give the whole a shake. Some cooks add a tea-spoonful of chopped parsley, but we do not think this an improvement. This dish may be varied in a great many ways, and with great success. Cold French beans with oil and vinegar make an excellent and refreshing salad. They may also, when cooked and drained, be mixed with some good brown gravy, and served alone as a course after the meat.