an hour. Meanwhile, have some strips of vegetable gelatine soaking, pour
off the water, and bring to boil in a cupful well-seasoned stock, "Extract,"
gravy, &c. Stir till gelatine is dissolved, and when the pie is removed
from the oven, pour this in. When cold this should be a firm jelly, and the
pie will cut in slices. If tomato or aspic jelly is prepared, some of that
would save trouble. Melt and pour in.

There are many other toothsome ways of serving haricot and butter beans. In
every case they should first be well washed, soaked, and three-parts cooked
with stock or water, butter, onions, and seasoning.


Savoury Haricot Pie.

This is made without paste. Put a layer of beans in buttered pie-dish, then
pieces of carrot and turnip--previously par-boiled--to fill up the dish.
Pour in a little gravy. Cover with a good white sauce, well seasoned with
made mustard, chopped parsley, &c., and coat thickly with bread crumbs. Dot
over with bits of butter, and bake 30 or 40 minutes.

Many variations will suggest themselves--cauliflower, parsnips, vegetable
marrow, sliced tomatoes, beetroot, &c., instead of the other vegetables. Or
the same ingredients as in the first haricot pie might be used, with the
crumbs instead of pastry.


Haricot Ragout.

Half pound soaked beans boiled till tender in one pint water, with butter
and sliced onions. Drain, but keep the liquor. Slice some carrots and