Maître d'hôtel

—put in a stewpan two ounces of butter, and set it on a good fire; when melted, put in it a quart of beans cooked in water, with a pinch of grated nutmeg, half a pint of milk, salt, pepper, and a teaspoonful of chopped parsley; keep stirring continually, boil ten minutes, take from the fire, mix in it two beaten yolks of eggs, and serve. the same, with onions—put two ounces of butter in a stewpan and set it on the fire; when hot, put in it two onions cut in slices, and fry them. Then add salt, pepper, a pinch of grated nutmeg, a saltspoonful of chopped parsley, and a quart of beans cooked in water; also half a pint of boiling water; boil ten minutes, stir with a wooden spoon, take from the fire, sprinkle in it a few drops of vinegar, and serve. the same, in salad—cook the beans in water, as directed above; then put a layer of them in a crockery vessel, the layer to be about one inch thick; then sprinkle on it salt and pepper; repeat the same process till all your beans are in; cover and leave thus three or four hours; then throw away the water, or drain if convenient; place the beans in a salad-dish, with the sweet-oil, vinegar, and parsley necessary; move like a salad, and serve cold.