Put into boiling water, to which salt should be added, in the proportion of a tablespoonful to every two quarts of water. If the water is hard, a piece of soda the size of a bean should be added.
Boil quickly—with the lid off the saucepan—for half an hour, or more, until tender.
Drain well in a colander before serving.
Broad Beans.
Put them, when shelled, into boiling water, to which salt should be added in the proportion of a tablespoonful to every two quarts of water.
Boil gently, from fifteen minutes to half an hour, according to their size and age.
When tender, pour the water away, and shake them in the saucepan over the fire, with a little butter or dripping, pepper, and salt.
Tomatoes.
These are better baked than boiled: boiling destroys their flavour.