Take fresh peas, hull them, put in pan in cold water for half an hour, and cook twenty or thirty minutes in small quantity of boiling water. Drain, season with pepper and salt and plenty of butter. Serve hot.
Choose fresh, green peas or beans. Put them into a kettle with just enough boiling water to keep them from burning. Boil until they are soft. To one pint of the vegetables add one tablespoonful butter, a sprinkle of pepper, and a little salt, if necessary. Serve in a hot dish.
Dried Peas or Beans - Pick them over and remove specks, pebbles, and faulty peas or beans. Soak in cold water a few hours or over night. Pour off the water, add fresh cold water, and set on the back of the stove to heat slowly, and simmer until soft. If desired to use as soup, they may be boiled until they fall' to pieces and form a soft, pulpy mass. Split peas need to be soaked only half an hour before cooking.
Take small, smooth beets; wash carefully, and put into boiling water. Boil an hour or two, or until tender. Do not probe them, but press with fingers to see if they are done. Take up, lay in a pan of cold water, and peel. Cut into slices, season with salt, pepper, butter, or vinegar. Serve hot.
cook beets and slice in saucepan, and pour the following dressing over them: One small tea-cupful vinegar (if strong dilute with water), a tablespoonful each of sugar and butter. Salt and pepper to taste. One tablespoon-ful of corn starch, dissolved in water; stir all together and boil until thick ; pour over the beets, and send to the table in a covered dish.
Scrub the beets without breaking the roots. Boil until they can be easily pierced with a skewer. Young beets require thirty or forty minutes to cook; old beets from one to two hours. When done dip into cold water, rub off the skin, cut off the tops and roots, and slice. Sprinkle with salt and pepper, and pour on melted butter and serve. Never boil beets with any other food, on account of their color.
Pick off the roots and decayed leaves ; wash thoroughly in three or fout waters. Put the spinach into a large kettle, without water. Put it on the back part of the stove where it will cook slowly, until some of the juice is drawn out, then boil until tender. Drain, and chop if liked. To one-half peck of spinach add one table-spoonful butter, one half teaspoonful salt, and a sprinkle of pepper. Heat again. Garnish with hard-boiled eggs.
Fried Egg-plant - Cut the egg-plant into slices one-quarter inch thick ; salt each slice separately, putting one on top of another ; put on the upper slice a heavy weight to press out the juice, and let stand about half an hour. Dip in beaten egg, then in cracker dust or breadcrumbs, or the two mixed ; fry quickly in hot lard to a rich brown.
Cut the egg-plant in two, and scrape out the inside, which put into a saucepan with a little minced ham. .Cover with water and boil until soft, then drain off the water and add two tablespoon-fuls of grated crumbs, a tablespoonfull of butter, half a minced onion, salt and pepper. Stuff each half of the shell with this mixture, to each add a small lump of butter, and bake fifteen minutes. Minced veal or chicken in the place of ham is equally good, and many prefer it.