"For a good dinner and a gentle wife, you can afford to wait." - Danish.

Lentils

Soak over night in plenty of fresh water. Cook in the same water. Heat on the stove and set in the cooker five hours. Drain and cover with a cream sauce plentifully seasoned.

Dried Peas

Soak one pint of whole dried peas in cold water all night; the next morning boil ten minutes in the same water. Drain. Put into a dish with a good cover. Salt, pepper, and place a piece of fat salt pork two inches square in the middle. Pour in hot water until you can see it. Put the pan above boiling water. Boil hard fifteen minutes and set all in the cooker five or six hours.

Split Peas

Soak one-half pint of split peas all night. Drain and put them in an earthen jar. Cover with boiling water. Add one teaspoonful of butter and one-half teaspoonful of salt. Cover and boil five minutes and put in an insulated oven five hours or all day.

Winter Succotash

Soak one pint of lima beans over night. In the morning drain, add hot water to the beans, and cook over the fire fifteen minutes. Then put into the cooker for four hours. An hour before dinner drain the beans and add to them one can of corn, one and one-half teaspoons of salt, one rounded tablespoonful of butter, and a cupful of cream or rich milk. Heat carefully and set into the cooker until time to serve.