106 THE BOOK OF VEGETABLES 



Haricot Beans, 



or, indeed, any of the beans, in the mature and 

 dried state, freed from their pods, are among the most 

 valuable and nutritious of articles of food. They 

 should be washed and then soaked in cold water 

 for the whole of the night previous to cooking them. 

 For each pint of soaked beans place in a saucepan two 

 quarts of cold water and place the beans therein. Boil 

 for three hours. When the beans are about half done 

 add a dessertspoonful of salt. Strain in a colander, 

 reserving the water in which the beans have been boiled 

 to be used as stock. They may be served with Beurre 

 fondu, parsley and butter, or with bacon. 



Mixed with sliced carrots, turnips and onions, celery or 

 tomatoes, haricot beans make a nutritious and pleasant 

 soup. Allow one pint of haricots to two quarts of water, 

 season with pepper and salt, and boil for two hours. 



It may interest the impecunious to learn, that for one 

 penny spent on haricots they may obtain six times as 

 much nitrogen and twenty times as much carbon as for 

 the same amount spent on beef. 



