Beans, Haricot, dried (Haricots blancs).—These are
the dried seeds of the haricot bean, sometimes also called
the Soissons beans; they make an excellent vegetable
when fresh ones are not easy to procure, and if pro-
perly cooked are as nourishing as they are appetising.
Well wash 1lb. of these beans and put them on in a
large saucepan full of soft water (beans, like other
vegetables, are the better for plenty of water whilst
cooking, whilst if hard water be used they toughen
in the cooking and never get soft; it must also be
remembered that these beans must only be simmered,
for if allowed to boil at all hard they will burst and
spoil), let this just boil up (not more), then draw the
pan to the side of the stove, and only allow them
to simmer till they are about half done. They
take from two to three hours altogether. You now
add a little salt, and ½oz. or so of butter or clarified