String Beans

Break off the tops and bottoms and "string" carefully; then pare both edges with a sharp knife, to be certain that no remnant of the tough fiber remains; cut the beans into pieces an inch long, wash in cold water, drain them, and put into a sauce-pan of boiling water, with a pinch of soda; boil quickly till tender. Boil a little bacon with them; it mellows the rank taste you seek to remove by boiling. When done, season with butter and pepper; if you use bacon, they will need no more salting; add milk and thicken with a tablespoonful of cornstarch. Dish, and serve.

Lima Beans

Let them boil ten minutes, drain off the water, then add boiling water, sufficient to cook done. Pour on sweet cream, according to the amount of soup desired, and season with pepper and salt. If sweet milk is used, add a small piece of butter.

Succotash

This is made of green corn and Lima beans. Some substitute string or butter beans. Have a third more corn than beans. Split the kernels through the center and scrape out the corn, and shell the beans; put them over to cook, with a little salt pork and a pinch of soda to keep them green; boil half an hour before you put the corn in, then stew till tender, stirring often to prevent burning. When done, season with salt and pepper, add one coffeecupful of cream, and serve. You can use butter and milk if you cannot get cream.

Delicate Succotash

One pint of Lima beans (after they are shelled), one quart of scraped corn, one cup of thick cream. Boil the beans ten minutes, drain off and put more boiling water over them, when nearly done, add the scraped corn; boil five minutes, then season with salt and pepper, and add the cream.

Boiled Beets

Wash, but do not touch with a knife before they are boiled. If cut while raw, they bleed themselves pale in the hot water. Boil till tender; when done, rub off the skins, slice round if large, split if young, mix a great spoonful of melted butter, five of vinegar, pepper and salt, heat to boiling, and pour over the beets. Another nice way is to make drawn butter gravy, with half teacupful of vinegar, and pour over the beets just before serving.

Green Pease

The Champion and Marrowfat pease are the best. Shell and put them on to cook in cold water, salt them, and put in a piece of soda the size of a pea to keep them green; cook from twenty minutes to half an hour. Market pease are greatly improved by the addition of a small lump of white sugar. When done, season with butter and pepper, add one coffeecupful of nice thick cream, or nice rich milk, butter and salt to taste. If you use milk, thicken it with one tablespoonful of cornstarch; dish and serve.

Escaloped Salsify

Scrape the roots thoroughly, and wash clean in cold water. Cut into rings and boil three minutes; drain, and pour on more hot water, enough to cover them. Boil till tender; season with pepper and salt. Put in a basin a layer of salsify, then a layer of bread or cracker crumbs, some butter, then another of salsify and crumbs, and so alternate till the dish is full; let the last layer be of crumbs, put some butter on top and fill up with rich milk. Bake twenty minutes, in a hot oven.