SOAK CHICK-PEAS, LENTILS AND PEAS, CRUSH BARLEY AND COOK WITH THE LEGUMES, WHEN WELL COOKED ADD PLENTY OF OIL. NOW CUT GREENS, LEEKS, CORIANDER, DILL, FENNEL, BEETS, MALLOWS, CABBAGE STRUNKS, ALL SOFT AND GREEN AND VERY FINELY CUT, AND PUT IN A POT. THE CABBAGE COOK [separately; also] CRUSH FENNEL SEED, PLENTY OF IT, ORIGANY, SILPHIUM, AND LOVAGE, AND WHEN GROUND, ADD BROTH TO TASTE, POUR THIS OVER THE PORRIDGE, STIR, AND USE SOME FINELY CHOPPED CABBAGE STEMS TO SPRINKLE ON TOP. [1] A repetition of ℞ No. 173. VI GREEN BEANS _FABACIÆ VIRIDES ET BAIANÆ_ [1] [202] GREEN BEANS _FABACIÆ VIRIDES_ GREEN BEANS ARE COOKED IN BROTH, WITH OIL, GREEN CORIANDER, CUMIN AND CHOPPED LEEKS, AND SERVED. [1] Beans grown in Baiæ, also called _bajanas_ or _bacanas_; beans without skin or pods. [203] BEANS SAUTÉ _ALITER: FABACIÆ FRICTÆ_ FRIED BEANS ARE SERVED IN BROTH. [204] MUSTARD BEANS _ALITER: FABACIÆ EX SINAPI_ [The beans previously cooked are seasoned with] CRUSHED MUSTARD SEED, HONEY, NUTS, RUE, CUMIN, AND SERVED WITH VINEGAR. [205] BAIÆAN BEANS _BAIANAS_ [1] COOKED BEANS FROM BAIÆ ARE CUT FINE [and finished with] RUE, GREEN CELERY, LEEKS, VINEGAR [2] A LITTLE MUST OR RAISIN WINE AND SERVED [3]. [1] Named for Baiæ, a town of Campania, noted for its warm baths; a favorite resort of the Romans. [2] Wanting in Tor. [3] These apparently outlandish ways of cooking beans compel us to draw a modern parallel in a cookery book, specializing in Jewish dishes. To prove that Apicius is not dead "by a long shot," we shall quote from Wolf, Rebekka: Kochbuch für Israelitische Frauen, Frankfurt, 1896, 11th edition. As a matter of fact, Rebekka Wolf is outdoing Apicius in strangeness--a case of _Apicium in ipso Apicio_, as Lister sarcastically remarks of Torinus. Rebekka Wolf: ℞ No. 211--wash and boil the young beans in fat _bouillon_ (Apicius: _oleum et liquamen_) adding a handful of chopped pepperwort (A.: _piper, ligusticum_) and later chopped parsley (A.: _petroselinum_) some sugar (A.: _mel pavo_--little honey) and pepper. Beans later in the season are cooked with potatoes. The young beans are tied with flour dissolved in water, or with roux. _Id. ibid._, ℞ No. 212, Beans Sweet-Sour. Boil in water, fat, salt, add vinegar, sugar or syrup, "English aromatics" and spices, lemon peel, and a little pepper; bind with roux. _Id. ibid._, ℞ No. 213, Cut Pickled Beans (_Schneidebohnen_) prepare as ℞ No. 212, but if you would have them more delicious, take instead of the roux grated chocolate, sugar, cinnamon, lemon peel and lemon juice, and some claret. If not sour enough, add vinegar, but right here you must add more fat; you may lay on top of this dish a bouquet of sliced apples.