Haricot Beans Recipe

Soak a pint of beans over night, cook the next morning until perfectly

soft, strain through a sieve and season with one teaspoonful of salt and

a saltspoonful of pepper. From this point this mass is capable of many

treatments. It is made into a plain loaf sprinkled with bread crumbs,

dotted with butter and baked, or it is mixed with a cream sauce and

treated the same way, or it is made into a plain croquet, dipped into

batter and fried, or it is seasoned with a tablespoonful of molasses,

vinegar and butter and made into croquets, or it is mixed with a French

dressing and eaten while it is warm as a warm salad.