Boiled String Beans

Take the fresh tender beans, break off the tops and bottoms carefully, stringing both sides, and paring the edges neatly; wash in cold water and drain. Then place them in boiling salted water and cook for twenty minutes. Drain and return them to cold water, letting them get thoroughly cool. Lift out and dry. They are then ready to serve.

String Beans, Bretonne

Cut some onions into dice-shaped pieces placing them in a saucepan together with a little butter, let cook to a golden color on the stove, say for five minutes, and add a very little flour. Stir well and moisten with some white broth, continuing the stirring until it comes to a boil, season with salt and pepper. Then add the cooked beans with a clove of crushed garlic to the sauce, cook for ten minutes, place on a hot dish, sprinkling over it a little chopped parsley, and serve.

String Beans, English Style

Prepare the beans in the same manner as for the boiled string beans, keep them warm and of a light green color, put on a hot dish, pouring over them a little melted butter, and sprinkle some chopped parsley on top, serving very hot.

String Beans Sauted In Butter

Take some tender string beans and parboil them in slightly salted water for a couple of minutes, drain them and place in a saucepan on a hot stove, adding a lump of butter and season with salt. Stir lightly with a wooden spoon, while cooking for three minutes. When done, add a little finely-chopped parsley, place on a hot dish, and serve

String Beans With Cream

Prepare the beans, and then place them in a saucepan of slightly salted water, boiling until quite tender. Meanwhile put the yolks of three or four eggs in a basin and beat them up with a little cream, adding some warmed butter, and beating well. Pour this mixture into a saucepan on the fire, and, when quite hot, mix in a little vinegar together with the beans. After they have been drained, remove the pan to the side of the fire, and steam gently for six or seven minutes, stirring constantly. When done, turn out onto a dish, and serve at once.

String Beans With Gravy

Put some string beans which have been cooked and allowed to become quite cold into a saucepan with a little chopped parsley and onions fried in butter, seasoning to taste with salt and pepper, and toss over the fire for about ten minutes. Then pour in sufficient stock and gravy from roasted meat to moisten and cook gently for fifteen minutes; skim off the beans and place on a dish, add the yolks of two or three eggs to the gravy to thicken it and pour over the beans, serving them hot.

String Beans With Parsley And Butter

Place a good-sized lump of butter in a saucepan, sprinkle in a few green parsley leaves, add the beans, then stir until the butter is melted, the beans coated with it and the parsley is equally spread over them. Cover the pan over and place on side of the fire, cook for twenty minutes, and serve.