_To boil French Beans_.
Take your beans and string them, cut in two and then across, when you
have done them all, sprinkle them over with salt, stir them together,
as soon as your water boils put them in and make them boil up quick,
they will be soon done and they will look of a better green than when
growing in the garden if; they are very young, only break off the
ends, them break in two and dress them in the same manner.
_To boil broad Beans_.
Beans require a great deal of water and it is not best to shell them
till just before they are ready to go into the pot, when the water
boils put them in with some picked parsley and some salt, make them
boil up quick, when you see them begin to fall, they are done enough,
strain them off, garnish the dish with boiled parsley and send plain
butter in a cup or boat.
_To boil green Peas_.
When your peas are shelled and the water boils which should not be
much more than will cover them, put them in with a few leaves of mint,
as soon as they boil put in a piece of butter as big as a walnut, and
stir them about, when they are done enough, strain them off, and
sprinkle in a little salt, shake them till the water drains off, send
them hot to the table with melted butter in a cup or boat.
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