A Plain Cookery Book for the Working Classes

to the rejection of my proposal that they should, or could, be adopted as food by the people; but I see no reason why haricot beans should not be imported to this country in such quantities as would enable the importers to retail them at a somewhat similar low price as that in which they are sold at in France. In that case, they would become cheap enough to come within the reach of the poorest. And under the impression that this wish of mine may be eventually realized, I will here give you instructions how to cook haricot beans to the greatest advantage. No. 154. HOW TO DRESS HARICOT BEANS. Put a quart of white haricot beans in plenty of cold water in a pan in order that they may soak through the night; the next day drain off the water in which they have soaked, and put them into a pot with three quarts of _cold_ water, a little grease or butter, some pepper and salt, and set them on the fire to boil _very gently_ until they are thoroughly done; this will take about two hours' gentle boiling; when done, the haricot beans are to be drained free from excess of moisture, and put into a saucepan with chopped parsley, butter, pepper and salt; stir the whole carefully on the fire for five minutes, and serve them for dinner with or without meat as may best suit your means. No. 155. HARICOT BEANS, ANOTHER WAY. When the haricot beans have been boiled as shown in the preceding Number, chop fine a couple of onions, and fry them in a saucepan with a bit of butter, then add the haricot beans, pepper and salt; stir all together and serve them out to your family. No. 156. A SALAD OF HARICOT BEANS. Well-boiled haricot beans, cold, are made into an excellent salad, as follows:--Put the haricot beans into a bowl, season with chopped parsley, green onions, salad oil, vinegar, pepper and salt, and slices of beet-root. Mix thoroughly. No. 157. LENTILS. Lentils are a species of vetches much in