Okra

Pick out only those that you can pierce easily with your nail - the old ones will never boil tender; wash them, put them in boiling water and cook them twenty minutes or half an hour; drain them, put them in a covered vegetable dish, with butter, pepper and salt; vinegar can be added at the table, if liked.

Lima Beans

Lima beans should be gathered when only half grown and quite green in color; shell them, wash them and put them on the fire in boiling water; they will require about three-quarters of an hour to cook; when done, drain them through a cullender, throw them back in the vessel they were boiled in, put in them a piece of butter as large as an egg, shake them about a little, put in an even tablespoonful of flour, shake again until well mixed, add a teacup of rich milk, give a boil up and serve

Stewed Carrots

Scrape and wash the carrots, and if large split them througn the middle in four quarters, cut them in pieces an inch in length, cover them with boiling water, simmer for ten minutes, drain off the water, add fresh from the tea-kettle; stew them until tender, which will take about three-quarters of an hour; let the water gradually stew away, so that there will be very little on them when done; stir in them three ounces of butter (to a vegetable dish of carrots), nearly a tablespoonful of flour mixed into the butter, and half a coffeecup of cream with salt and pepper to your taste; give a boil up and serve in a covered dish. You may add a tablespoonful of chopped parsley.

Cucumbers Stuffed

Four or six full-grown large cucumbers, wash them clean, cut a round piece out of the side, scoop out all the seeds from the centre, making a hole through the cucumber about an inch in diameter; make a filling of nearly a pint of fine bread crumbs, a teaspoonful of sweet marjoram, a tablespoonful of chopped parsley, an onion chopped very fine, pepper and salt, butter the size of an egg melted and poured over, and the yolk of an egg; mix all well together, fill the cucumbers, place the piece you cut out back again in its place; tie them round with soft cord, lay them side by side in a small baking-pan, each on a slice of bacon, dust them with pepper, salt and flour; put round them half a cup of cold water, and bake them about half an hour in a quick oven, basting them occasionally; when done, serve them on a small meat-dish side by side, each on its piece of bacon; dust some flour in the pan, add a tablespoonful of tomato catsup and one of water, boil up and pour over the cucumbers.

Fried Cucumbers

Pare the cucumbers, slice them about half an inch in thickness, lay them in ice-water for fifteen or twenty minutes, then drain them and wipe each piece separately; season them with pepper and salt and dust them with flour; fry them in butter and lard, equal quantities of each. They should be sliced lengthwise.