A practical cook and text book for general use

To Cook Succotash. Lima beans are the best for succotash. Shell, wash and boil them until done, having them a little juicy, but not mushy. Cut the corn from the cob in small pieces, press all the juice out and add to the beans ; season and cook five minutes. Use equal parts beans and corn, or a larger proportion of corn if preferred. The Potato. This esculent held in such high favor, seems in danger of losing its prestige, if we believe the latest statements concerning it. Several years ago apples were suggested in place of potatoes and rice has been often mentioned as preferable ; although like the potato nearly all starch, it is much more easily digested. The potato is said to induce dyspepsia, gout and rheumatism. However this may be, it has been proven that persons afflicted with these diseases, suffer less after discarding potato. Dr. Cyrus Edson ex-President of the New York Board of Health says : " The potato being largely composed of starch instead of undergoing the chemico-vital changes of digestion, decomposes, evolving noxious gases, which distend the stomach and intestines. The lack of porosity of the potato substance is another factor that increases its indigestibility. It is precisely like a heavy bread and can only be acted on slowly from the outside. The practice of feeding potatoes to infants and young children cannot be too severely condemned." The story has been handed down from the early days of the potato, that a certain farmer put thirty bushels in his cellar for winter use. His " hired men " rebelled and threatened to leave him if he expected them " to eat all those potatoes."^ From the antiquity of this story it is evident the " hired men " had not read Dr. Edson's statement, and their " strike " was grounded on an antipathy to an unknown and novel food with little prescience of its present universality. To Boil Potatoes. If very old pare thinly and let them stand in cold water an hour, then drop them in boiling water to barely cover, drain as soon as done, shake them, partially cover and let them stand a few minutes before serving. Boil new and sound potatoes in their jackets, as above, and peel just before serving ; but they are much nicer when steamed. Mashed Potatoes. Cook as above, crush, season with coconut butter, and pass through the vegetable ricer on a platter or serving dish allowing it to remain without pressing down. If there is time, set in a hot oven a few minutes to brown before serving. To Bake Potatoes. Select the best and of uniform size, scrub thoroughly, wipe dry and bake in a moderate oven. When done prick in two or three places to let out the steam ; serve at once as they become soggy by standing. Stuffed Potatoes. This is a popular dish and if made with vegetable butter is unobjectionable. Bake the potatoes. When done split in halves lengthwise being careful not to break the skin and scrape out the inside. Season deftly and quickly with nut butter in somewhat less quantity than is usual with dairy butter. Salt if you must, fill the halves of skin, set back on the oven grate to brown slightly and serve with a plentiful garnish of parsley. To Cook Sweet Potatoes. The best possible way of cooking these is to roast them in hot ashes, next to that VEGETABLES.. IJIi is the "dutch oven," but as neither of these are available in modem kitchens, there remains only to do The Next Best Thing. To bake sweet potatoes be sure that the outside is clean enough to be eaten if desired,' then lay on the oven grate and bake quickly. No definite time can be given as they vary so in size but select those of the same size. Steamed or Boiled. Cooked in this way care must be taken that they are not over done and after removing the skins, they should be laid on a tin and set for four minutes in a quick oven.