Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

out: drain and season them with butter, pepper and salt; put a bunch of parsley in the middle of the dish. To Keep Green Beans for Winter. Boil salt and water to make a strong pickle; string the beans, and put them in a tight wooden firkin; sprinkle them with salt as they go in; when the pickle is cold, pour it on, and put on a weight to keep the beans under; they will keep in the cellar till the next spring. They should soak several hours in cold water before they are boiled. Asparagus. All persons that have a garden should have an asparagus-bed; it is valuable as being one of the first vegetables in the spring. Put the stalks of the same length, in bunches together, and tie them with strings; boil it three-quarters of an hour in clear water; (if you put salt in, it turns it dark;) have buttered toast in the bottom of a deep dish; untie the strings, and put the asparagus in; sprinkle it over with pepper and salt, and put butter on. Asparagus is also agreeable in chicken soup. Cymlings, or Squashes. In cultivating this vegetable, the small bunch cymling is the best, as it takes so little room in the garden, and comes soon to maturity; if they are so hard that a pin will not run in easily, they are unfit for use. Boil the cymlings till soft; cut them open, and take out the seeds; put them in a colander, and mash them; when the water is drained off, put them in a small pot, and stew them with cream and butter for ten minutes; just as you dish them, season with pepper and salt. If boiled with salt meat, they require but little seasoning. Pumpkins. Young pumpkins resemble cymlings, when cooked in the same way. When they are ripe, they should be pared and cut up, and boiled till soft in a good deal of water; take them up as soon as they are done, or they will soak up the water; mash them and season them