Modern cookery for private families

flour; keep these well shaken, and gently simmered until they are lightly browned, add salt and pepper, and pour to them by degrees a small cupful of good veal gravy (or, in lieu of this, of sweet rich cream), toss the beans in the sauce until they are as hot as possible; stir quickly in, as they are taken from the fire, the beaten yolks of two fresh eggs, and a little lemon-juice, and serve them without delay. The eggs and lemon are sometimes omitted, and a tablespoonful of minced parsley is added to the butter and flour; but this, we think, is scarcely an improvement. Beans, 1 to 2 quarts: boiled 15 to 20 minutes. Butter, 2 oz.; flour, 1 dessertspoonful; salt and pepper; veal gravy, _small_ cupful; yolks of eggs, 2; lemon-juice, a dessertspoonful. TO BOIL WINDSOR BEANS. When young, freshly gathered, and well dressed, these beans, even with many persons accustomed to a luxurious table, are a favourite accompaniment to a dish of streaked bacon, or delicate pickled pork. Shell them only just before they are wanted, then wash, drain, and throw them into boiling water, salted as for peas. When they are quite tender, pour them into a hot cullender, drain them thoroughly, and send them to table quickly, with a tureen of parsley and butter, or with plain melted butter, when it is preferred. A boiled cheek of bacon, trimmed free of any blackened parts, may be dished over the beans, upon occasion. 20 to 30 minutes; less, when _very_ young. _Obs._—When the skin of the beans appears wrinkled, they will generally be found sufficiently tender to serve, but they should be tasted to ascertain that they are so. This vegetable is often _skinned_ after it is boiled, and then gently tossed up with a little butter before it is dished. DRESSED CUCUMBERS. Pare and slice them very thin, strew a little fine salt over them, and when they have stood a few minutes, drain off the water, by raising one side of the dish, and letting it flow to the other; pour it away,