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BEANS AND BACON, to dress. — When you dress beans and bacon, boil the bacon by itself, and the beans by themselves, for the bacon will spoil the colour of the beans. Always throw some salt into the water, and some parsley nicely picked. When the beans are done enough, which you will know by their being tender, throw them into a colander to drain. Take up the bacon and skin it ; throw some raspings of the bread over the top, and if you have a salamander, make it red hot, and hold it over it, to brown the top of the bacon ; if you have not one, set it before the fire to brown. Lay the beans in the dish, and the bacon in the middle, on the top, and send them to the table, with butter in a tureen. BEANS, Ragout of. — Boil your beans, so that the skins will slip off, take about a quart, season them with pepper, salt, and nutmeg ; then flour them, and have ready some butter in a stewpan, throw in some beans ; fry them of a fine brown, then drain them from the fat, and lay them in your dish ; have ready a quarter of a pound of butter melted, and half a pint of the blanched BEA BED beans boiled, beat in a mortar, with a very little pepper, salt, and nutmeg ; then by degrees, mix them to the butter. BEANS, FRENCH. — String, and cut them into four or eight ; the last looks best. Lay them in salt and water, and when the sauce-pan boils put them in with some salt. As soon as they are done, serve them immediately ; to preserve the green colour. BEANS, FRENCH, a la Creme. — Slice the beans and boil them in water with salt. When soft, drain: Put into a stew-pan two ounces of fresh butter, the yolks of three eggs, beaten up into a gill of cream, and set over a slow fire. When hot, add a spoonful of vinegar, and the beans, simmer for five minutes. BEANS, FRENCH, ala Poulette. — Choose the beans small and tender ; clean them, and take out the fibers, and throw them into fresh water ; cut them all to one size ; put them upon a hot fire, in a pot or stew pan, with water, and a handful of salt ; let them be well done and very green ; throw them into cold water, drain, and put them into a stewpan with a bit of butter, cut onions in little dice, do them white in butter, dust in a little flour, let them cook a little without browning ; add a spoonful of soup ; mix it well with hashed parsley and scallions ; salt and pepper ; when done enough put in the beans, give them a boil ; thicken the sauce with two or three yolks of eggs ; finish with the juice of a lemon and butter. BEANS, FRENCH, to boil.— Cut the ends of your beans off, then cut them slantways ; put them in strong salt and water as you do them ; let them stand an hour ; boil them in a large quantity of water, with a handful of salt in it, they will be a fine green ; when you dish them up pour on them melted butter. BEANS, FRENCH, to preserve for Winter. — Pick them young, and throw into a little wooden keg a layer of them three inches deep ; then sprinkle them with salt, put another layer of beans, and do the same as high as you think proper, alternately with salt, but not two much of this. Lay over them a plate, or cover of wood, that will go Into the keg, and put a heavy stone on it. A pickle will rise from the beans and salt. If they are too salt, the soaking and boiling will be sufficient to make them pleasant to the taste.