String, and cut each bean crosswise into two or three pieces. Put them,
with a little pork, into _boiling_ water, and when boiled tender drain
them. Put into a stew-pan a cupful of cream, a small piece of butter
rubbed in an even tea-spoonful of flour, pepper, and salt. When hot, add
the beans (say one pint), and stew them a few moments before serving.
STRING-BEANS IN SALAD (see _Salads_, page 226).
LIMA BEANS (_London Cooking-teacher_).
Put a pint of the shelled beans into boiling water slightly salted,
adding two or three slices of onion. When tender, drain them. Put butter
the size of an egg into a heated saucepan, and when it is hot add an
even table-spoonful of minced onions, which cook well; then put in the
beans; add enough water (or, better, stock) to keep them moist. Keep
them at the side of the fire about a quarter of an hour, as it takes
them some time to soak; just before taking them out, add a small handful
of minced parsley. Do not cook them much after adding the parsley, as
that spoils its color.