String-beans.
String, and cut each bean crosswise into two or three pieces. Put them, with a little pork, into boiling water, and when boiled tender drain them. Put into a stew-pan a cupful of cream, a small piece of butter rubbed in an even tea-spoonful of flour, pepper, and salt. When hot, add the beans (say one pint), and stew them a few moments before serving.