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Beans, Haricot, Dried

Soak one quart of haricot beans for two hours in cold water. Pour off the soaking water; put them into two quarts of water with a large table-spoonful of salt. Let them simmer until soft and mealy, then drain. Put them back into the saucepan with two ounces of butter, and seasoning of pepper and salt. Shake them until the butter is well melted and the beans hot through, and serve quickly. Time, from two to two and a half hours. Probable cost, 4d. to 6d. per quart. Sufficient for six or seven persons.