A still better way of making a French bean pudding is to rub the beans through the wire sieve, leaving the strings behind, flavouring the pudding with a few savoury herbs, a little sugar, pepper, and salt, and, if liked, a suspicion of garlic; add one or two well-beaten-up eggs, and put the mixture in a round pudding-basin, and bake it till it sets.

This can be turned out on the centre of a dish, and a few young French beans placed round the base to ornament it, in conjunction with some pieces of fried bread cut into pretty shapes.
BROCOLI .-- Trim the outer leaves off a brocoli, and cut off the stalk even, so that it will stand upright.

Soak the brocoli in salt and water for some time, in order to get rid of any insects.

Throw the brocoli into boiling water that has been salted, and boil till it is tender, the probable time for young brocoli being about a quarter of an hour.

It should be served on a dish with the flower part uppermost; and butter sauce, sauce Allemande, or Dutch sauce can be served separately, or poured over the surface.
When several heads of brocoli are served at once, it is important to cut the stalks flat, as directed, before boiling.