Miss Corson's practical American cookery and household management

Pick over a pint each of dried sweet corn and small white dried beans, and soak them over night in separate bowls of water, putting the water upon the vegetables while it is warm ; the next morning wash a pound of salt pork in cold water, put it over the fire in two quarts of cold water, with the beans, and boil it slowly for an hour ; then add the corn, and continue the boiling until both vegetables are tender ; when the vegetables are tender, take out the pork to serve with the succotash, and put it on a separate dish ; drain off nearly all the water from the vegetables ; add a tablespoonful each of butter and sugar, milk enough to cover them, and a palatable seasoning of salt and pepper ; heat the succotash, and then serve it with the pork. OYSTER-PLANT WITH CREAM. Scrape a bunch of tender oyster-plant, putting the roots, as they are scraped, in cold water to which a little vinegar has been added ; cut the oyster-plant in pieces, put it over the fire in salted boiling water, and boil it for about twenty minutes, or until it is tender; then drain it; add a tablespoonful of butter, cream enough to cover it, and a palatable seasoning of salt and white pepper. Serve it as soon as 'the cream is hot. The cream may be omitted if desired. After oyster-plant has been boiled, it can be mashed through a colander, with a palatable seasoning of salt, pepper, and butter, and heated and served; or mashed and made into little cakes, and browned in butter ; or scalloped, with the addition of bread-crumbs and seasoning, and browned in a hot oven. SEA-KALE. The stalk of sea-kale, when cooked, is somewhat like asparagus ; the growing plant has thick stalks and large leaves, like pie-plant, which take on a purplish-green color when exposed to sun and air. Like celery and pie-plant, sea-kale must be blanched while growing, or the taste will be bitter ; and it must be kept in a dark place after it is cut. The kale grows in roots with stalks attached, like celery. To prepare it for cooking, the roots and large leaves must be trimmed off, the plants thoroughly washed in cold salted water, and then tied up like asparagus. The young shoots are the best, but the stalks or midribs of the leaves are good if they are white and crisp. When the stalks are tied up, put them into salted boiling water, and boil them until they are tender, which will be in about twenty minutes, if the kale is good ; then drain them, and dress them with salt, pepper, butter, and a httle lemon-juice, and serve them hot, or serve the kale on toast, like asparagus. Any sauce suitable for asparagus will be excellent for sea-kale. ASPARAGUS. If fresh asparagus is used, wash it, and scrape the stalks, and, as far as they are tender, cut them into inch pieces ; boil them until tender in salted boiling water ; then drain them, and throw them into cold water; if canned asparagus is used, simply drain it, and pour boiling water over it ; about ten minutes before dinner-time, drain the asparagus from the boiling water, put it into a saucepan with sufficient sweet cream to cover it, season it palatably with salt and white pepper, heat it, and serve it at once on delicate slices of toast. Or, heat the asparagus with salt, pepper, and butter, after it is boiled. ASPARAGUS WITH DUTCH SAUCE.