Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

that the bacon has been boiled in, put in cabbage sprouts, and let them boil till the stalks are tender; all greens are best boiled in a net. Spinach cooks in a few minutes; some persons prefer it when boiled in salt and water; you should have drawn butter or hard eggs to eat with it when done in this way. There are several kinds of wild greens to be found in the country in the spring, as wild mustard, poke and lambs-quarter, which are very good cooked as cabbage sprouts. Pour boiling water on poke, after tying it in bunches, as asparagus, let it stand a few minutes; pour off the water; boil it with a little salt in the water, and if you choose a little salaeratus; dress it with butter, and dish it as asparagus. String Beans. String beans, if boiled in salt and water, will require fully two hours; but if boiled in a net, in a pot with bacon, they will not take so long; if they are cooked in the same pot with cabbage, it will injure the flavor. It is a good way to boil a very small piece of pork or bacon, or a ham-bone in the pot with beans; when they are done, season them with cream, butter, salt and pepper. Lima Beans. Shell them, and wash them in cold water; let them boil about an hour; when done, dip them from the water, and season with salt, pepper, cream or butter; keep them hot till they are sent to table. Dried Lima beans should be soaked over night, and boiled two hours or longer, if they are not soft. Peas. Early peas require about half an hour to boil, and the later kinds rather longer; the water should boil when they are put in; when they are tough and yellow, they may be made tender and green, by putting in a little pearl-ash, or ashes tied up in a rag, just before they are taken up; this will tender all green but do not put too much--when done, dip them