The royal baker and pastry cook : $b A manual of practical cookery

of lima beans, and the same of peas, 1 onion, and with them ¼ pound of fat salt pork. Drain off the water and lay aside the pork. Slice carrots, turnips, potatoes, and onion. Put into a saucepan with a cup of some good meat soup before it has been thickened. Season well; cut the corn from the cob and add with the peas, beans, and a sliced tomato as soon as the rest are hot. Stew all together ½ hour. Stir in a great lump of butter rolled in flour. Stew 5 minutes, and serve in a deep dish. =Dried Sweet Corn.=—Soak 1 pint overnight. Drain, add fresh cold water, and cook slowly. When tender drain, add ½ cup rich milk, 1 tablespoon butter, salt and pepper to taste, simmer 10 minutes. =Boiled Rice.=—Wash 1 cup rice through several waters till water runs off clear. Have at least 4 quarts rapidly boiling water in kettle. Add rice and 1 tablespoon salt. Boil _at a gallop_ until rice is tender—this takes 12 to 20 minutes according to kind and age of rice. Drain, set colander over boiling water for 10 minutes or more to steam. Each grain will be distinct yet tender. =Macaroni.=—Have a large kettle nearly full of rapidly boiling salted water. Break macaroni into 2 or 3 inch lengths, drop into the water, and boil as directed for rice until tender, which will take from 30 to 45 minutes. Drain, then pour cold water through the colander to remove pastiness. Reheat in a little butter, or in a white, brown, or tomato sauce. Before sending to table, sprinkle thickly with grated cheese or stir the cheese through it. Spaghetti, vermicelli, or any of the forms of paste may be prepared in the same way. Pickles, Etc. Use glass bottles for pickles, also wooden knives and forks in preparation of them. Fill bottles 3 parts full with articles to be pickled, then fill bottle with vinegar. Use saucepans lined with earthenware, or stone pipkins, to boil vinegar in. =Chow Chow.=—1 quart large cucumbers, 1 quart small cucumbers, 2 quarts