Cut off the ends, remove the strings, and cut into two or three pieces. Wash in cold water, drain, and boil until tender in salted water. Drain, and serve with melted butter. A bit of bacon or ham, for flavor, may be boiled with the beans.
STRING-BEANS WITH CREAM
String the beans and boil until tender in as little water as possible. Without draining, add half a cupful of cream, a tablespoonful of butter, and pepper and salt to season.
STRING-BEANS WITH SOUR SAUCE
Remove the strings from a quart of beans, cut in pieces, boil with a pinch of soda until tender, and drain. Add a tablespoonful of butter blended with a teaspoonful of flour, a tablespoonful of vinegar, and salt and pepper to taste. Simmer for five minutes, while stirring add in a well-beaten egg, and serve immediately.
STRING-BEANS EN SALADE
Prepare according to directions given for [Boiled String-Beans], changing the water once, and add a tablespoonful of butter after changing. Drain and pour over a [French dressing] to which a little chopped onion has been added. Serve hot. The onion may be omitted.
STRING-BEANS À LA BRETONNE
Prepare according to directions given for [Boiled String-Beans]. Cut two small onions into thin slices, fry golden brown in butter, dredge with flour, and add a little white stock. Cook until thick, stirring constantly, and seasoning with salt and pepper. Add the cooked beans to the sauce with a crushed bean of garlic, cook for ten minutes, sprinkle with minced parsley, and serve. The garlic and parsley may be omitted and one chopped onion used.