Cut off the ends of the string beans, slice them in three parts, cook them until three quarters done, then put them into cold water and dry them. Cook an onion in butter and put the beans into a pan and simmer half an hour. Shake at intervals but do not stir them. Take out and pour over a little stock thickened with a very little flour and cream.
Peas may be done in the same way.
RED CABBAGE
(Flemish)
Chop 4 onions and cook in 1 tablespoonful of butter, add 1 large red cabbage chopped. Cover this with 6 chopped apples, next add 1 tablespoonful of rice, 2 cups of water, 1 dessert-spoonful of vinegar, 1 teaspoonful of sugar, 1½ teaspoonfuls of salt, pepper. Do not stir but cook slowly 4 hours or longer removing the cover occasionally to let out the steam.
CABBAGE WITH CHEESE SAUCE
Cabbage, cauliflower, or cucumbers boiled in salted water are excellent served with cheese sauce. (See Sauces.)