Miss Corson's practical American cookery and household management

eaten. An excellent sauce is- hot butter and lemon-juice, seasoned with salt and pepper; a plain salad-dressing of oil, vinegar, salt, and pepper, is good with artichokes. DUTCH OB HOLLANDAISE SAUCE. Make a pint of white sauce, as directed in the proper recipe ; while it is still hot, but not boiling, stir with it the yolks of two raw eggs, three tablespoonfuls of salad-oil, and one of vinegar or lemon-juice, and serve it at once. Some cooks melt three tablespoonfuls of butter in the sauce instead of using the salad-oil. GREEN PEASE, BOILED. Shell a peck of fresh green pease ; if the pods are not clean, wash them before shelling, but do not wash the pease. Put the pease into two quarts of boiling water, containing a heaping tablespoonful of salt, and boil them fast for about ten minutes, or until they are tender — no longer ; then drain them, season them palatably with salt, pepper, and butter, and serve them at once. A small bunch of green mint may be boiled with green pease which are to be served with lamb. Parsley and young onions are boiled with green pease when their flavor is desired. Sometimes a teaspoonful of sugar is added to green pease in seasoning them. SUGAR PEASE. Wash the pods, string them Uke string-beans, cut them in pieces about an inch long, and stew them gently with butter, allowing two tablespoonfuls to each quart of pease, and a palatable seasoning of salt and pepper, and enough water to prevent burning. They will cook tender in from twenty to thirty minutes. Serve them in their sauce. CANNED PEASE. Open a can of green pease, drain theni, wash them in cold water, drain them again ; put them in a saucepan with two tablespoonfuls of butter, a saltspoonful of salt, and a quarter of a saltspoonful of pepper, and shake them over the fire until they are hot ; then serve them at once. The small French canned pease can be quickly heated in the liquor in which they are preserved ; their flavor is much finer than that of any American brand at present marketed. Much discussion has resulted in an attempt on the part of the health-boards of several cities to exclude French canned pease from the American market, because, a small quantity of copper enters into their preparation. It is but just to say that during fifteen years these pease have been used by the author, both in her household and school ; and in no instance has any bad result ensued, nor has she ever heard of an authentic instance where they have caused any injury to consumers. STRING-BEANS. Wash a quart of very young, tender string-beans, cut them diagonally in small strips, throw them into salted boiling water, and boil them fast for ten minutes, or until they are tender ; then drain them, and throw them into cold water ; melt over the fire two heaping tablespoonfuls of butter, and squeeze the juice of a lemon ; when the beans are cold, drain them, put them into the hot butter, and heat them quickly ; season them palatably with salt and pepper, add the lemonjuice, and serve them at once. Omit the lemon-juice if the flavor is not desired. CANNED STRING-BEANS.