BLANCHED GREEN BEANS

1 to 2 pounds fresh green beans

6 to 8 quarts rapidly boiling salted water

Salt - 1½ teaspoon per quart of water

Drop the prepared beans into the boiling salted water. Cover briefly, to bring the water quickly back to the boil, then immediately remove the cover.

Boil uncovered until the beans are just cooked through but retain a slight crunch of texture -- 2 to 3 minutes for tiny beans or frenched beans; 4 to 5 for whole round beans. Test by eating several.

Immediately the beans are done, bring the kettle to the sink; holding a colander in place over it, tip the kettle and drain out all the boiling water.

Comments: Although this takes longer than most methods of cooking green beans the results are so superior that it is worth it.