Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

they are wanted. The salt pork is good to eat. _Of Lentils._--It is made in the same way as that of beans, except that they do not require to be soaked more than five or six hours in cold water. _Of Peas (dry or split)._--Proceed as for lentils in every particular. _Of Chestnuts._--Remove the skin of a quart of chestnuts and drop them in boiling water, with a little salt. As soon as the under skin comes off easily, take them from the fire, drain, drop them in cold water, and then remove the under or white skin; put them in a saucepan with about one quart of broth, set on the fire and boil gently till well done, and mash through a colander. Then put the chestnuts, and what is left of the broth, in a saucepan, set on the fire, stir, add a pinch of sugar and an ounce of butter; give one boil, and it is made. _Of Green Peas._--Wash a quart of green peas in cold water, and drain; put two quarts of cold water on the fire in a saucepan, with a little salt, and at the first boil throw the peas in, season with three or four sprigs of parsley, one of thyme, two onions, and two cloves, a carrot in slices, salt, and pepper; boil till tender. It may take only two minutes, or it may require half an hour, according to how tender the peas are. Mash through a colander, and finish like purée of beans, using either broth or water. With broth it is richer and better. _Of Lima Beans._--Proceed for green Limas as for green peas. _Of Sweet Corn._--It is made like that of green peas. _Of Asparagus._--Cut the eatable part of the asparagus in pieces, and proceed as for _purée_ of green peas. _Of Potatoes._--Steam a quart of potatoes, and then mash them well; put them in a saucepan with half a pint of milk, two ounces of butter, and salt; set on the fire, stir now and then, take off and use. It takes about fifteen minutes after