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Beans, French Mode of Cook- ing French

sending them to table is to cut them into
sending them to table is to cut them into

INGREDIENTS for dish for 3 persons.-1 lb. of French beans, 3 oz. of fresh butter, pepper and salt to taste, the juice of lemon. AVERAGE COST, 2d. per lb.

Cut and boil the beans by recipe under "Beans, Boiled French," and when tender put them into a stewpan, and shake over the fire, to dry away the moisture from the beans. When quite dry and hot, add the butter, pepper, salt and lemon-juice; keep moving the stewpan, without using a spoon, as that would break the beans; and when the butter is melted, and all is thoroughly hot, serve. If the butter should not mix well, add a tablespoonful of gravy, and serve very quickly.

TIME.-About hour to boil the beans; 10 minutes to shake them over the fire.

SEASONABLE from the middle of July to the end of September.

Beans, Haricots Blancs, or

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