BEANS A LA POULETTE.—­Boil some young beans till they are tender, and put them into a saucepan with a little butter, sugar, pepper, and salt, and sufficient flour to prevent the butter cooking oily; stew them in this a short time, i.e., till they appear to begin to boil, as the water from the beans will mix with the butter and flour and look like thin butter sauce thicken this with one or two yolks of eggs, and serve.

BEANS A LA BOURGEOISE.—­Place the beans in a saucepan, with a piece of butter, a small quantity of shallot chopped fine, and a teaspoonful of savoury herbs; toss them about in this a little time, and then add a little water, sufficient to moisten them so that they can stew; add a little sugar, and when tender thicken the water with some beaten-up egg.

BEANS, FRENCH, PLAIN BOILED.—­French beans are only good when fresh gathered, and the younger they are the better.  When small they can be boiled whole, in which case they only require the tips cut off and the string that runs down the side removed.  When they are more fully grown they will require, in addition to being trimmed in this manner, to be cut into thin strips, and when very old it will be found best to cut them slanting.  They must be thrown into boiling salted water, and boiled till they are tender.  The time for boiling varies with the age; very young ones will not take more than a quarter of an hour, and if old ones are not tender in half an hour they had better be made into a puree.  As soon as the beans are tender, drain them off, and serve them very hot; the chief point to bear in mind, if we wish to have our beans nice, is, they must be eaten directly they are drained from the water in which they are boiled.  They are spoilt by what is called being kept hot, and possess a marvellous facility of getting cold in a very short space of time.

In vegetarian cookery, when beans are eaten without being an accompaniment to meat, some form of fat is desirable.  When the beans are drained we can add either butter or oil.  When a lump of Maitre d’hotel butter is added they form what the French call haricots vert a la Maitre d’hotel.  In this case, a slight suspicion of garlic may be added by rubbing the stew-pan in which the French beans are tossed together with the Maitre d’hotel butter.  When oil is added, a little chopped parsley will be found an improvement, as well as pepper, salt, and a suspicion of nutmeg.

French beans are very nice flavoured with oil and garlic, and served in a border of macaroni.

FRENCH BEAN PUDDING.—­When French beans are very old they are sometimes made into a pudding as follows:—­They must be trimmed, cut up, boiled, with or without the addition of a few savoury herbs.  They must be then mashed in a basin, tied up in a well-buttered and then floured cloth, and boiled for some time longer.  The pudding can then be turned out.  A still better way of making a French