VEGETABLES 13 



in frames beforehand. The seeds should be sown 

 thinly or in double rows about four inches apart. 

 The best course is to allow a few extra seeds for 

 thinning, especially for the earliest crop. 



The great thing in procuring really prolific and 

 healthy French beans is not to grudge manure and 

 to water with soot-water occasionally. Red spiders 

 are very fond of these plants, and their ravages 

 cannot be stayed if the plants are starved. The 

 pods will turn yellow and drop off. 



Should many gross leaves form and young 

 shoots push through them, let both be neatly 

 pinched off so as to admit more light to the roots 

 and assure more pods and less foliage. Pick off all 

 beans as soon as they become large enough to use. 



Canadian Wonder is one of the finest kinds ; 

 Ne Plus Ultra and Negro Long Pod are also very 

 good, though, of course, there are several other 

 good varieties ; but I have found the three quoted 

 the best. 



RECIPES FOR COOKING 

 French Beans a la Parisienne 



Remove all fibres from some French beans, break off the 

 ends, boil them in boiling water, then toss them in melted 

 butter, seasoned with chopped chives and parsnips. Stir in 

 a dessertspoonful of flour, a pinch of salt, and a gill of white 

 stock. Reduce the sauce, thicken with two yolks of eggs, 

 and flavour with a few drops of lemon juice just before 

 serving. 



French Beans a la Poulette 



Pick one pound of French beans, put them into a gallon 

 stewpan with three quarts of boiling water and one pinch of 

 salt, and boil till tender. Put into a two-quart stewpan one 



