Boil the shelled beans 2 hours. In the meantime, cut the corn from the cobs and put the cobs in with the beans for a half hour, to extract the sweetness. Use double the quantity of corn that you do beans. At the end of the 2 hours, put the corn in with the beans and cook a good 1/2 hour. Season with salt, pepper, and butter, and a cup of cream or milk thickened with a little flour.
Look them over carefully, wash, and put into a kettle of boiling salted water. Let them boil without cover until tender, then put into a colander, press out all the water you can, and put them into the dish in which they are to be served - a tureen or some deep dish is preferable: cut them down each way, season with pepper and plenty of butter, adding salt, if necessary. Greens are very nice boiled with ham. Young beets and beet-tops, turnip-tops, mustard, dandelions, spinach, pepper-grass, plantain leaves, the tops of red-root, cowslips, narrow dock, cabbage sprouts, pigweed, purslain - commonly called pusley - are all used for greens.
Mrs. J. R. Jackson, Centerville, Miss.
Wash and put into a tin dish without water. Put this into another vessel with water, which let boil 15 minutes. Drain, but do not press, chop fine, add hard-boiled eggs, 3 to a quart after it is cooked. Season with butter, pepper, and salt. Return, and cook 10 minutes.
Miss A. C. McKee, Chicago.
Look over very carefully, and wash well. Boil in clear hot water until tender. Drain in a colander. Cut fine with a knife. Return to a vessel on the stove and season with prepared mustard, butter, pepper, and salt.
Spinach is sometimes covered with nicely poached eggs.
Pick over the lettuce carefully, and place in a vegetable dish. Cut across it 3 or 4 times. Fry a small piece of fat ham until well browned. Cut it into little pieces. Pour in a cup of vinegar and let boil up, and pour immediately over the lettuce. Cover closely and serve hot.
Get the stalks of equal length if you can. Tie up. Boil in salted water not quite half an hour. Lay on buttered toast, and pour drawn butter over it. Asparagus is very nice cut up into half-inch pieces and cooked same as green peas.
If the pods are boiled well and the water strained, it will be found to contain a great deal of sweetness and nutriment. The peas may be cooked in this water. Season with butter, pepper, and salt, and cream, if you have it. If the peas arc old, a little sugar improves them.
Put green peas in a basin or earthen dish without water and set in a steamer. Allow half as long again as for boiling. Season when tender, and add hot milk to make them creamy. They are more delicious than when cooked in any other way.
Put to soak the night before. In the morning, parboil. Drain, and put into fresh water with a piece of ham or middling, and boil until done. They may be cooked alone, and are very palatable seasoned with cream, or milk and butter.