Summer Saccatash

String a quarter of a peck of young green beans, and cut each bean into three pieces, (not more,) and do not split them. Have by you a pan of cold water, and throw the beans into it as you cut them. Have ready over the fire a pot or sauce-pan of boiling water; put in the beans, and boil them hard near twenty minutes. Afterwards take them up, and drain them well through a cullender. Take half a dozen ears of young but full-grown indian corn, (or eight or nine if they are not all large) and cut the grains down from the cob. Mix together the corn and the beans, adding a very small tea-spoonful of salt, and boil them about twenty minutes. Then take up the saccatash, drain it well through a sieve, put it into a deep dish, and while hot mix in a large piece of butter, (at least the size of an egg,) add some pepper, and send it to table. It is generally eaten with salted or smoked meat.

Fresh Lima beans are excellent cooked in this manner, with green corn. They must be boiled for half an hour or more, before they are cooked with the corn.

Dried beans and dried corn will do very well for saccatash, but they must be soaked all night before boiling. The water poured on them for soaking should be hot.

Winter Saccatash

This is made of dried shelled beans and hard corn, soaked over night in separate pans, and boiling water poured over them in the morning, after pouring off the first water. Then boil both together till they are quite soft. Drain them dry in a sieve, put them into' a deep dish, and mix in a large piece of butter, seasoned with pepper. This is a good accompaniment to corned pork or beef The meat must be boiled in a separate pot.

Carolina Way Of Boiling Rice

Pick the rice carefully, and wash it through two or three cold waters till it is quite clean. Then (having drained off all the water through a cullender,) put the rice into a pot of boiling water, with a very little salt, allowing as much as a quart of water to half a pint of rice. Boil it twenty minutes or more. Then pour off the water, draining the rice as dry as possible. Lastly, set it on hot coals with the lid off, that the steam may not condense upon it and render the rice watery. Keep it drying thus for a quarter of an hour. Put it into a deep dish, and loosen and toss it up from the bottom with two forks, one in each hand, so that the grains may appear to stand alone.

Tomatos

Tomatos require long cooking; otherwise they will have a raw taste, and be quite too acid. Take fine tomatos that are quite ripe, put them into a pan, and scald them in very hot water. Let them remain for ten minutes, or till you can peel them without scalding your hands. Drain them through a sieve. You may either press out all the seeds, (retaining only the pulp or liquid,) or leave the seeds in, squeezing the tomatos slightly. Put them into a stew-pan, which must on no account be of copper, as the acid of the tomatos will render it poisonous. We knew a lady who died in agonies from eating tomatos cooked in a copper vessel that had the tinning partly worn off. If the tin inside is indispensable, (which it is) why have any copper about it? A vessel of double block tin only, will last as long, and stand the fire as well as if there was copper inside. For all stews, an iron pan, lined with delft (or what is called porcelain or enamel) is excellent. Best of all for stewing tomatos, and many other things, is a bain marie, or double kettle, with the water outside, in the outer kettle.

Having nearly filled the stew-pan with the tomatos, (cut up, if they are large) add a little salt and pepper, a piece of fresh butter dredged with flour, and (if approved) a very little chopped onion. If you have ready-boiled onions at hand, take one or two of them and mince it fine. Add to the tomatos some powdered white sugar to lessen the excessive acid. Put but very few bread-crumbs - if too many, they will weaken the taste. Tomatos are an improvement to every kind of plain soups, and may be added, with advantage, after the soup is in the tureen. The cooking of tomatos should be commenced at least three hours before dinner. Put no water with them - their own juice is sufficient.

Many persons like tomatos raw, sliced like cucumbers, and seasoned with vinegar and pepper.