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Ingredients.—A quart of French beans, 3 oz. of fresh butter, pepper and salt to taste, the juice of ½ lemon. Mode.—Cut and boil the beans by the preceding recipe, and when tender, put them into a stewpan, and shake over the fire, to dry away the moisture from the beans. When quite dry and hot, add the butter, pepper, salt, and lemon-juice; keep moving the stewpan, without using a spoon, as that would break the beans; and when the butter is melted, and all is thoroughly hot, serve. If the butter should not mix well, add a tablespoonful of gravy, and serve very quickly. Time.—About ¼ hour to boil the beans; 10 minutes to shake them over the fire. Average cost, in full season, about 1s. 4d. per peck. Sufficient for 3 or 4 persons. Seasonable from the middle of July to the end of September.