3 jo The Art of Cookery, 
To keep French beans all the yean 
TAKE fine young bean?, gather them of a very fine day, have 
a large Hone jar ready, clean and dry, lay a layer of fait at the 
bottom, and then a layer of beans, then fait, and then beans, 
and fo on till the jar is full; cover them with fait, and tie a coarfe 
doth over them and a board on that, and then a weight to keep 
it clofe from all air % fet them in a dry cellar, and when you ufe 
them take fome out and cover them clofe again ; wafh them you 
took out very clean, and let them lie in foft water twenty*four 
hours, {Lifting the water often ; when you boil them don’t put 
any fait in the water. The beft way of drefiing them is, boil 
them ’with juft the white heart of a fmall cabbage, thep drain 
them, chop the cabbage, and put both into a fauce-pan with a 
piece of butter as big as an egg rolled in flour, {hake a little pep¬ 
per, put in a quarter of a pint of good gravy, let them flew ten 
minutes, and then difh them up for a fide-difli. A pint of beans 
to the cabbage. You may do more or lefs, jufl: as you pleafeo 
To keep green peafe till Chriftmas* 
TAKE fine young peafe, {hell them, throw them into boiling 
water with fome fait in, let them boil five or fix minutes, throw 
them into a cullender to drain, then lay a cloth four or five times 
double on a table, and fpread them on ; dry them very well, and 
have your bottles ready, fill them and cover them with mutton 
fat, try’d; when it is a little cool fill the pecks almoft to the top, 
cork them, tie a bladder and a lath over them, and fet them in 
a cool dry place. When you ufe them boil your water, put in 
a little fait, fome fugar, and a piece of butter ; when they are 
boiled enough, throw them into a fieve to drain, then put them 
into a fauce-pan with a good piece of butter; keep {baking it 
round all the tirpe till the butter is melted, then turn them into 
a diffa ? and fend them to table. 
Another way to preferve green peafe . 
G ATHER your peafe of a very dry day, when they are nei¬ 
ther old, nor yet too young, {hell them, and have ready fome 
quart bottles with little mouths being well dried ; fill the bottles 
and cork them well, have ready a pipkin of rofin melted, into 
which dip the necks of the bottles, and fet them in a very dry 
place that is cool. 
To keep green goofeberries till Chriftmas . 
PICK your large green goofeberries on a dry day, have ready 
your bottles clean and dry, fill the bottles and cork them, fet 
fhem in a kettle of water up to the neck, let the water boil 
very 
