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Beans, Boiled Broad

INGRE- DIENTS. To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; beans.

AVERAGE COST, 6d. per peck.

This is a favourite vegetable with many persons, but, to be nice, should be young beans, put them into and freshly gathered. After shelling the boiling water, salted in the above proportion, and let them boil rapidly until tender. Drain them well in a colander; dish, put a small piece of butter on the top, and serve with them, separately, a tureen of parsley and butter.

Boiled bacon is very often an accompaniment to this vegetable, but the beans should be cooked separately. It is usually served with the beans laid round, and the parsley and butter in a tureen.

Beans also make an excellent garnish to a ham, and when used for this purpose, if very old, should have their skins removed.

TIME.-Very young beans, 15 minutes; when a moderate size, 20 to 25 minutes, or longer.

BROAD BEANS.

SEASONABLE in July and August.