turnips thin, fry lightly, and then simmer in the liquor for half-an-hour.
Put a little butter in stewpan, slice and cook two onions in that, with the
lid on, stir in a tablespoonful flour, and add the haricots, vegetables, and
the liquor. Simmer gently till all are quite cooked, and serve. Some
tomatoes or a little extract may be added, and it can be varied in many
other ways.


Golden Marbles.

Take nearly a teacupful of haricots pulped through a sieve, and add to this
2 ozs. bread crumbs. Same of mashed potatoes; a shallot finely minced, or
a spoonful of grated onion. Beat up an egg and add, reserving a little.
Mix thoroughly, and form into marbles. Coat with the egg, toss in fine
crumbs, and fry in smoking-hot fat till golden brown in colour.


Haricot Kromeskies

can be made with the same mixture as for marbles. Some chopped tomatoes,
beetroot, or mushrooms may be added. If the mixture is too moist add a few
more crumbs; if too dry add a little ketchup, milk, tomato juice, &c. Form
into sausage-shaped pieces or small flat cakes. Dip into frying batter, and
drop into smoking-hot fat. When a golden brown lift out, and drain on
absorbent paper. Serve them, as also the golden marbles, on sippets of
toast or fried bread with tomato or parsley sauce.


Haricot Croquettes or Cutlets