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 use in France as a staple article of food in the winter; there are two sorts, those denominated "à la reine," a small brown flat-looking seed, while the other sort is somewhat larger—of the size of small peas, and flat; both sorts are equally nutritious, and are to be treated in exactly the same way as herein indicated for cooking [haricot beans].
These, as well as haricot beans, may be boiled with a piece of bacon.
[No. 158. A Relish for Supper.]
Prepare some oysters, as shown in [No. 54], and when poured upon the toast in their dish, strew all over their surface equal quantities of bread raspings and grated cheese; hold a red-hot shovel over the top until it becomes slightly coloured, and eat this little delicacy while hot.