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WINDSOR BEANS (preserved in tins)

Gather the Windsor beans when they are the size of green peas; put them into tins holding a pint each, with a tea-spoonful of salt, a sprig of green winter savory, and half a gill of water. Let a tinman solder down the covers; then put the tins into a large stewpan. Cover with boiling water, and boil quickly for half an hour. Take them from the fire, and when cold examine them carefully. Solder again any parts that leak, and keep the tins in a cool place. When the beans are to be used, open the tin, and turn its contents, liquor and all, into a saucepan with a sprig of parsley and a pinch of powdered white sugar. When the beans are hot, strain off the liquor, put the vegetables into a tureen with a small piece of butter, and serve. Time to boil the beans in the tins, half an hour.