Marion Harland's Cookery for Beginners / A Series of Familiar Lessons for Young Housekeepers

by Marion Harland

String Beans.

Do not cook these at all unless you are willing to take the trouble of “stringing” them.

With a small sharp knife cut off the stem and blossom-tips, then trim away the tough fibres from the sides carefully, and cut each bean into inch-lengths.

Lay in cold water for half an hour. Cook one hour in salted boiling water, or until the beans are tender.

Drain, butter and season as you would peas.

String beans half-trimmed and cut into slovenly, unequal lengths are a vulgar-looking, unpopular dish. Prepared as I have directed, they are comely, palatable and wholesome.