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String Beans Boiled

(Vaughan’s Vegetable Cook Book)







Take the pods as fresh and young as possible and shred them as finely as

a small knife will go through them, cutting them lengthwise. Put into

salted water and boil until tender. Then drain and serve with plenty of

sweet butter, and they will be as delicate as peas. If one likes

vinegar, a little of it will improve the dish.











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