1074. - Jerusalem Artichokes

Pare them after being well washed, very smooth and of some kind of shape, boil them in milk and water, pay great attention to them, as, if not taken up the minute they are soft, they will break; they are served up with various kinds of sauces, white and brown, or fried in butter, and dished upon a napkin with fried parsley.

1075. - French Beans

When very young the ends and stalks only should be removed, and as they are done thrown into cold spring water; when to be dressed put them in boiling water which has been salted with a small quantity of common salt; in a quarter of an hour they will be done; the criterion is when they become tender; the saucepan should be left uncovered, there should not be too much water, and they should be kept boiling rapidly.

When they are at their full growth, the ends and strings should be taken off and the bean divided lengthways and across, or according to the present fashion slit diagonally or aslant.

A small piece of soda, a little larger than a good-sized pea, if put into the boiling water, with the beans, or with any vegetables, will preserve that beautiful green which it is so desirable for them to possess when placed upon the table.

1076. - French Beans A La Maitre D'Hotel

Prepare your beans as for boiling; put into a stewpan a piece of butter, shred parsley, and green onions; when the butter is melted add the French beans, turn them a few times over the fire, shake in some flour, and moisten with a little good stock well seasoned; boil till the sauce is consumed, then put in yolks of three eggs, beat up with some milk, and add a little vinegar. Cullis of veal gravy may be used instead of the eggs.

They may be fricasseed with a teacup-ful of gravy, and two spoonfuls of cream thickened with butter and flour.

1077. - Baked Beans

Soak a quart of dried beans over night, in cold water; drain off the water in the morning and stew for half an hour in a little water, put them in a deep dish, with one pound of salt pork, cut the rind in strips, and place in the centre of the dish. The pork should be sunk a little below the surface of the beans. Bake for three hours and a half. A lump of saleratus should be thrown in while the beans are boiling, and a pint of water be added, when they are put into the bake-pan.

1078. - Lima Beans

Should be gathered young. Shell them, lay them in a pan of cold water, and then boil them about two hours, till they are quite soft. Drain them well, and add to them some butter.

1079. - Succotash

Is made by boiling young lima beans with green corn cut from the cob. A slice of fat pork may be boiled with it, and the mixture must have a lump of butter stirred in before serving. The beans should be boiled before the corn is added, as they take longer to cook.

1080. - Pone Of Sweet Potato

To three pounds of sweet potatoes grated, add a pound of butter and a pound of sugar, with six eggs, a tea-cup of sour cream or buttermilk, and "a teaspoonful of soda. Bake in a buttered dish, and serve hot.