RUNNER BEANS WITH CHEESE

The simplest way of making this pleasant dish is to cook the beans in the ordinary way, and after draining them well to serve them coated with a cheese sauce (Volume One, page 22) in the making of which you have used a little of the liquid the beans were cooked in instead of some of the usual milk.
The second way is to put the drained cooked beans in a shallow buttered fireproof dish. Season them with salt, pepper and a touch of cayenne, then add a teacupful of grated cheese, a level tablespoonful of melted butter and half a teacupful of creamy milk. Stir to mix together, then sprinkle with more cheese and dot with a few thin flakes of butter and brown quickly in a hot oven.

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