The Myrtle Reed Cook Book

by Myrtle Reed

STRING-BEANS À LA PROVENÇALE

Prepare according to directions given for [Boiled String-Beans] and drain. Slice an onion, fry golden brown in oil with minced parsley, thyme, chives, and a bay-leaf. Remove the bay-leaf, add a little vinegar, pour over the beans, reheat, and serve. The juice of a lemon may be used instead of vinegar.

STEWED LIMA BEANS

Cover a pint of lima beans with a quart of boiling water and cook for thirty minutes. Drain off half the water, add a tablespoonful of chopped salt pork and a little grated onion and minced parsley. Add a pinch of salt and a cupful of hot milk and stew until the beans are tender. Thicken with flour cooked in butter and rubbed smooth in a little cold milk.