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The scarlet runner resembles the French bean, but it grows to a larger size and is coarser. 412. French Beans a la Maitre d'Hotel (Haricots Verts a la Maitre d’Hotel) 1 lb. French beans. 1 tea-sp. lemon juice. 1 or 2 oz. butter. 1 tea-sp. chopped parsley. Seasoning. To Prepare the Beans. — Choose young fresh beans; if old they will be tough and stringy when cooked. Wash them well in cold water, then if the beans are very young cut off the heads and tails only and leave them whole. If older, remove the string which runs down the side as well, and cut the beans in thin strips lengthways or across in a slanting direction into lozenge-shaped pieces. Lay two or three beans together whilst doing this in order to expedite the process, and as they are cut throw them into a basin of cold water. To Cook the Beans. — Have ready on the fire a saucepan of boding water, salted in the proportion of one dessert-spoonful to one quart ; drain the beans well and throw them into this. Boil quickly from 20 to 30 minutes with the lid off the saucepan, removing any scum as it rises. When the beans are ready they will sink to the bottom of the pan, and must be taken off the fire at once and drained well in a colander. Avoid using an iron saucepan, as it will blacken the vegetable. To Serve. — Melt the butter in the saucepan, return the beans to it, season with pepper, salt, and lemon juice, and sprinkle the parsley over. Toss the beans over the fire until they are thoroughly mixed with the butter and seasoning, but do not stir them with a spoon as it is apt to break them. Serve them as quickly as possible. Time to cook, 15 to 25 minutes. Sufficient for 3 or 4 persons. 413. French Beans a la Poulette (Haricots Verts a la Poulette) 1 lb. French beans. 1 } oz. butter. 1 dessert-sp. flour. 1 tea-cupful milk. 1 yolk of egg. A squeeze of lemon juice. Prepare and cook the beans as in last recipe, but drain them before they are quite ready. Melt the butter in a saucepan and add the beans. Sprinkle in the flour and toss the beans over the fire a few minutes. Then pour over the milk and simmer slowly until the beans are quite cooked. Just before serving add the yolk of egg beaten with a little water and a squeeze of lemon juice. Serve very hot. Sufficient for 4 persons. 414. Stewed French Beans (Haricots Verts en Sauce) 1 lb. French beans. I § oz. butter. £ pt. fight stock. | | oz. flour. Seasoning. Prepare the beans as in Recipe 412, either leaving them whole, or cutting them in pieces according to their age and size. Grease an enamelled or earthenware stewpan, lay in the beans and cover them with some fight stock, or broth, adding seasoning to taste. Cover the pan and allow the beans to stew slowly until tender, then drain, reserving the liquid. Melt the butter in the same saucepan. Mix in the flour, and then pour on the stock, strained from the beans. Stir until boiling and add more liquid if the sauce is too thick. Return the beans and make them thoroughly hot in the sauce, then serve in a vegetable dish, or in the casserole if suitable. Time to cook, | to f hour. Sufficient for 3 or 4 persons. Beetroot (Betterave) There are different varieties of beetroot, but for table use the carrot -shaped root of a rich red colour is the kind most generally employed. Small young