GOLDEN WAX BEANS
If fresh beans are used wash, remove the ends and “strings,” and boil for three quarters of an hour, or until tender, in salted water; then drain and add to them 1 tablespoon of butter, and 2 tablespoons of milk, let cook slowly for ten minutes, and season well with salt and pepper. In using canned beans omit the first boiling.
FRENCH BEANS (FLAGEOLETS)
Those in glass are the best; drain and put in a double boiler with 1 tablespoon of butter, pepper and salt, and 1 tablespoon of cream. Serve very hot.
DRIED BEANS DEUTSCHLAND
Pick over 1½ cups of dried beans of any sort, cover with water, and soak ten hours or more. Drain and put in boiling water (or the stock onions or leeks have boiled in), and let cook slowly for two hours, or until tender but unbroken, then drain. Put 2 tablespoons of butter in a frying pan, and when melted add 1 onion chopped fine, and let it cook slowly for ten minutes; then add the beans and season with salt and pepper and put over them 2 tablespoons of lemon juice or 1 tablespoon of “reduced vinegar,” and let cook very slowly for ten or fifteen minutes that all may be well blended before serving.