Take three parts of string beans to one part apples. Break the beans into small pieces, pare and quarter the apples. Boil the beans in salted water until soft, and drain. Mix a tablespoonful each of butter and flour in a saucepan, and add to this, three tablespoonfuls each of vinegar and water and season with salt. Pour over the beans and let cook until they are well seasoned. Boil the apples and add thin slices of lemon. When all is ready add the apples to the beans without too much juice. Serve either hot or cold.
German Recipe.
FAVRE BEANS.
Beans and oysters form this dish. Cook the beans until tender and they must not be dry either. Put an inch thick layer of beans in a baking dish, sprinkle with salt, pepper and bits of butter, cover with a layer of raw oysters, then beans, seasoning and oysters again, and so continue until the dish is full. Sprinkle cracker dust or bread crumbs thickly over the top, strew over bits of butter and bake in a well heated oven three-quarters of an hour. Do not let the top get too deep a brown.
FRICASSEE OF BEANS.
Steep one pint of haricot beans for a night in cold water, then remove them, drain and put on the fire with two quarts of soft water. When boiling allow the beans to simmer for another two hours. While they are cooking thus, put on in another saucepan two ounces of butter, an ounce of parsley (chopped) and the juice of one lemon, and when the butter has quite melted throw in the beans and stir them round for a few minutes. To be served with rice.
HARICOT BEANS.
Soak a pint of beans over night, cook the next morning until perfectly soft, strain through a sieve and season with one teaspoonful of salt and a saltspoonful of pepper. From this point this mass is capable of many treatments. It is made into a plain loaf sprinkled with bread crumbs, dotted with butter and baked, or it is mixed with a cream sauce and treated the same way, or it is made into a plain croquet, dipped into batter and fried, or it is seasoned with a tablespoonful of molasses, vinegar and butter and made into croquets, or it is mixed with a French dressing and eaten while it is warm as a warm salad.
LIMA BEANS.