CARTERS’ HAND-PICKED DWARF OR FRENCH 
BEANS. 
A BEAN ABSOLUTELY WITHOUT STRINGS. 
In sealed packets, 
price per pint, 2s. 6d. 
per quart, 4s. 
Photographed from 
Nature and 
Copyrighted by 
J. C. <k Co. 
CARTERS' 
STRINGLESS 
FRENCH BEAN. 
In sealed packets, 
price per pint, 
2s. 6d. ; 
per quart, 4s. 
Carters’ Strineless French Bean "Lanauian uiury. The absence of strings has caused 
this Bean to be much Sught after. It is an Extra Early Dwarf Green Podded French Bean, an 
SOME 
II ARICOTS Beurr£.— After having strung 
and washed, put into boiling water with a 
little salt ; when nearly done, put into a 
stewpan a little fresh butter mixed with 
finely-chopped parsley, take the beans out 
of the water, strain off quickly to prevent 
them from becoming cold, put into the 
stewpan, shake all well together, and dish 
up hot. 
CARTERS’, 237, 238, 8c 97, HIGH HOLBORN, LONDON.— 1898. 
^IhroVbcminTpodTlsoiuSy it to -eryone with whom matter 
have Ly interest It is equally valuable eaten as a “flageolet" or “ haricot, as on the Continent. 
** French Bean Chadian Gtonv.-This is a distinct type of dwarf Bean, /nd»y,l* 
pods are 
value of - . , , i . 
FRENCH BEANS UP TO TABLE. 
METHODS OF SERVING 
Flageolet Blanc.— Put into a stew or frying-pan, add 
butter, and an onion well chopped, and fry until the onion 
becomes brown, add some finely-chopped parsley, and let 
fry a little longer ; now put the beans, which should have 
been boiled much longer than the green ones, into cold 
instead of boiling water, add pepper and salt to taste, wet if 
necessary with water, fry altogether for about half an hour, 
and then dish up while quite hot. 
Flageolet Vert. — Put the Beans 
which have been ripened and stored, into 
boiling water, and let them boil some con- 
siderable time, when nearly soft add pepper 
and salt, with a little fresh butter ; when 
done, strain off, put into a stewpan, add 
butter and parsley to taste, shake well 
together, and dish up hot 
C 2 
