Lima Beans

Shell the lima beans into a pan of cold water. Let them lie in it an hour. Put them in boiling water, little more than enough to cover them, and boil them till soft and tender. When done, drain and serve them up in a deep dish, adding among them a good piece of butter. The Lima beans now raised in North America have become coarse and white, requiring a renewal of fresh stock or new seeds from Peru. They will then be green and delicate again, as formerly.

Sweet Potatos

Choose the sweet pota-tos large, and nearly of the same size, then you can either boil or roast them. When small they should always be boiled; as, when baked or roasted, the skin becomes so thick and hard, that it takes up nearly the whole potato. Wash them very clean, and cut off a bit from each end. Put them into a large pot of boiling water without salt, and boil them steadily for at least an hour. Probe them with a narrow-bladed sharp knife, and if it does not easily penetrate all through the largest potato, (in at one side and out at the other) continue the boiling till all are soft throughout. Then take them up, peel them, and keep them warm till sent to table.

To Bake Sweet Potatos they should all be large. Wash them, dry them, and cut off the ends. Then bake them in an oven, lying side by side, not piling one on another. Or else (which is better) roast them in hot ashes. They will not be done in less than an hour and a half, perhaps longer. Then wipe them clean, and serve them up in the skins. Eat them from the skins, with cold butter and a tea-spoon.

To Stew Sweet Potatos. - Wash and wipe them. Then scrape off the skins with a sharp knife. Split them, and cut them into long pieces. Stew them with fresh pork, veal, or beef; first putting at the bottom a very little butter or water to start them, and then the gravy of the meat will suffice for cooking them - skimming it well. "Water to stew should be hot.

Mashed Sweet Potatos are very nice. When well boiled, mash them smoothly with a potato beetle. Mix them with fresh butter, and then stir them well, or beat them with a large wooden spoon to render them light. Afterwards, you may make them into round thick cakes, and touch the surface of every one with pepper-red or black. This is a breakfast dish for company.

Boiled Turnips

Have all your turnips nearly of the same size. Pare them; and if large cut them in half. Put them into boiling water, very slightly salted, and keep them closely covered. Twenty minutes will boil them if very small and young; their flavor is then very fine. Afterwards, according to their size, they will require of gentle boiling, from three-quarters to a full hour. Keep them boiling till, on trying them with a fork, you find them perfectly tender all through. Then take them up, drain them well, and pour melted butter over them; touch the top of each with a spot of black pepper. If very old and spongy, they are only fit for the pig barrel. It is said that if boiled in their skins, (though requiring a much longer time to cook well) they have a fine flavor, and are less watery. You can try it.

If the turnips are to be mashed, cut them into small pieces, boil them very soft, and drain and squeeze them till all the water is pressed out. Then mash them very smooth. Transfer them to a deep dish, and mix them with a moderate portion of fresh butter. Turnips are generally served with too much butter. Season them with pepper. When sent to table take care not to set them in a sunny place, as it will give them a bad taste.

Turnips, baked in an oven, are very good - for a change.