1 lb. young French beans
2 ozs. butter
2 tablespoons grated Parmesan
Pepper and salt

"Top and tail the beans, and cook them in boiling salted water for twenty minutes; drain, and place in a greased fireproof dish with the butter, pepper and salt and grated cheese, and place in a moderate oven until the cheese starts to melt. Serve immediately."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published in 1900 by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... For a variety of recipes from this cookbook see Italy Revisited/ XXX Cookbooks in the Public Domain.... Photo: Mary Melfi.

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