French Beans. No. 3.
Put in a large jar a layer of beans, the younger the better, and a layer of salt, alternately, and tie it down close. When wanted for use, boil them in a quantity of boiling water: change the water two or three times, always adding the fresh water boiling; then put them into cold water to soak out the salt, and cut them when you want them for dressing for table. They must not be soaked before they are boiled.