My mother's cook book

Put the shelled beans into a bowl, and pour over them some boiling water. Leaving them in this water five minutes, take them out and drain them, and placing them in a saucepan of boiling water in which the salt has been dissolved, and allow them to boil for twenty minutes. When done pour them into a cullender and when thoroughly drained, pour them into a vegetable dish, sprinkle over them the pepper, and melting the butter, pour it also over them and serve. Note — Succotash may be made from the boiled lima beans by adding to them an equal quantity of boiled green com cut from the cob, and an equal quantity of milk and water seasoned with pepper salt, and a lump of butter being poured over the mixture while warm ing. BOILED PARSNIPS. 1 1 1 Cabbage Salade-Mode.— Provide : one head of cabbage, one-quarter pound of cold chicken, two ounces of cold pork, one-quarter pound of rice, three ounces of butter, one-half ounce of flour, one pint of brown stock, one teaspoonful of salt, one teaspoonful of pepper, one Bermuda onion. A close firm head of cabbage should be selected, and this well washed in cold water, after which it must be placed in a large saucepan of boiling water, and boiled over a brisk fire for fifteen minutes. At the end of this time take the cabbage from the water, place it upon a platter to cool a little, and while this is cooling, put into a chopping bowl and chop very finely the chicken and pork, chop the onion also and mix it with the meat, season all with the pepper and salt, wash well the rice and mix it with the pork, fowl and onion, open the leaves of the cabbage gently, and inserting this mixture between thand bind the cabbage around with a piece of twine, and melting in a large saucepan the butter, fry the cabbage in it until thoroughly brown. Mix the flour with a little of the stock in a bowl, and when the lumps are all beaten out, add the remainder of the stock. Pour this over the browned cabbage, and let all stew very slowly for three hours thereafter. When done, serve in a vegetable dish with the sauce poured around. Note — Cold roast beef or lean roast mutton, may be substituted when chicken is not convenient. BoUed Parsnips. — Prepare : ten medium sized parsnips, three ounces of butter, three gills of milk, one tablespoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg. 112 P'MGETABIMS. Wash the parsnips as cleanly as possible in cold water, when they must be put into a saucepan of boiling water in which the salt has been dissolved. Boil them from half an hour to three-quarters of an hour, as their age and size may demand, and when boiled until tender take them from the water, one by one, rubbing each in a clean towel to remove the skin, which will have become loosened by boiling. Place them in a heated vegetable dish, and when the butter has been melted, the milk added thereto, together with the pepper and nutnjeg, and all boiled, this should be poured over the parsnips and all immediately served. Note — To fiy parsnips they must fiist be plainly boiled, then skinned, dried in a towel and split into halves and fried in^hot melted butter until browned. Leeks au Gratin. — Provide : Eight leeks, onehalf tablespoonful of salt, one ounce of butter, one ounce of flour, one-half pint of second stock, one saltspoonful of grated nutmeg, three ounces of grated cheese. Remove first the fibrous roots from the leeks, cut off the green stalks, leaving about an inch length of them on for use. Put them into a bowl and covering them with boiling water let the leek soak for ten minutes. At the expiration of this time put them into a saucepan of boiling water into which throw the skit and let all boil for three-quarters of an hour.