Another Way

Scrape and boil until nearly done. Cut into small squares, and put into a saucepan, with two small onions, minced; a little chopped parsley, pepper and salt to taste, and half a cup of rather thin drawn butter. They will require half an hour's simmering. Serve hot.

Mashed Carrots

Wash, scrape, and lay in cold water a while. Boil very tender in hot water, slightly salted. Drain, and mash with a beetle or wooden spoon, working in a large spoonful of butter, with pepper and salt. A little cream will improve them. Mound as you would mashed pota10* toes, and stamp a figure upon them, or mark in squares with a knife.

French, Or String OR " Snap " Beans

Break off the tops and bottoms and " string " carefully. Then pare both edges with a sharp knife, to be certain that no remnant of the tough fibre remains. Not one cook in a hundred performs this duty as deftly and thoroughly as it should be done. I have heard several gentlemen say that they could always tell, after the first mouthful, whether the mistress or the hireling had "strung" the beans. It is a tedious and disagreeable business, this pulling bits of woody thread out of one's mouth when he wants to enjoy his dinner.

Cut the beans thus cleared of their troublesome attaches, in pieces an inch long, and lay in cold water with a little salt for fifteen or twenty minutes. Drain them, and put into a saucepan of boiling water. Boil quickly, twenty minutes if well-grown - less if small - at any rate, until tender. Drain in a cullender until the water ceases to drip from them. Dish with a great spoonful of butter stirred in

To my taste, beans need to have a bit of bacon boiled with them - whole, or chopped into bits that dissolve in the boiling. It mellows the rank taste you seek to remove by boiling.

Lima And Butter Beans

Shell into cold water; let them lie a while; put into a pot with plenty of boiling water and a little salt, and cook fast until tender. Large ones sometimes require nearly an hour's boiling. The average time is forty minutes. Drain and butter well when dished, peppering to taste.

Kidney And Other Small Beans

Shell into cold water, and cook in boiling until tender.

A small piece of fat bacon boiled with them is an advantage to nearly all. If you do this, do not salt them.

Dried Beans

Wash and soak over night in lukewarm water, changing it several times for warmer. If this is done they will require but two hours' boiling. Drain very thoroughly, pressing them firmly, but lightly, in the cullender with a wooden spoon ; salt, pepper and mix in a great lump of butter when they are dished.

Boiled Beets

Wash, but do not touch with a knife before they are boiled. If cut while raw, they bleed themselves pale in the hot water. Boil until tender - if full-grown at least two hours. When done, rub off the skins, slice round if large, split if young, and butter well in the dish. Salt and pepper to taste.

A nice way is to slice them upon a hot dish, mix a great spoonful of melted butter with four or five of vinegar, pepper and salt, heat to boiling, and pour over the beets.

Instead of consigning the cold ones " left over " to the swill pail, pour cold vinegar upon them and use as pickles with cold or roast meat.