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Classic
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page 53
have drawn butter or hard eggs to eat with it when done in this way.
There are several kinds of wild greens to be round 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 salæratus; 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 vegetables,
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