The easiest way in housekeeping and cooking

Succotash. Boil green corn and beans separately. Cut the corn from the cob, and season both as in either alone. A nicer way, however, is to score the rows in half a dozen ears of corn ; scrape off the corn ; add a pint of lima or any nice green bean, and boil one hour in a quart of boiling water, with one teaspoonful each of salt and sugar, and a saltspoonful of pepper. Let the water boil away to about a cupful ; add a spoonful of butter, and serve in a hot dish. Many, instead of butter, use with it a small piece of pork, — about quarter of a pound ; but it is better without. A spoonful of cream may be added. Canned corn and beans may be used ; and even dried beans and coarse hominy — the former well soaked, and both boiled together three hours — are very good. String Beans. String, cut in bits, and boil an hour if very young. If old, an hour and an half, or even two, may be needed. Drain off the water, and season like green pease. Shelled Beans. Any green bean may be used in this way, lima and butter beans being the nicest. Put on in boiling, salted water, and boil not less than one hour. Season like string beans. Green Corn. Husk, and pick off all the silk. Boil in well-salted water, and serve on the cob, wrapped in a napkin, or cut off and seasoned like beans. Cutting down through each row gives, when scraped off, the kernel without the hull. Green-Corn Fritters. One pint of green corn grated. This will require about six ears. Mix with this, half a cup of milk, two wellbeaten eggs, half a cup of flour, one teaspoonful of salt, half a teaspoonful of pepper, and a tablespoonful of melted butter. Fry in very small cakes in a little hot butter, browning well on both sides. Serve very hot. Corn Pudding. One pint of cut or grated corn, one pint of milk, two well-beaten eggs, one teaspoonful of salt, and a saltspoonful of pepper. Butter a pudding-dish, and bake the mixture half an hour. Canned corn can be used in the same way. Egg-Plant. Peel, cut in slices half an inch thick, and lay them in well-salted water for an hour. Wipe dry ; dip in flour or meal, and fry brown on each side. Fifteen minutes will be needed to cook sufficiently. The slices can be egged and crumbed before frying, and are nicer than when merely floured. Egg-Plant Fritters. Peel the egg-plant, and take out the seeds. Boil for an hour in well-salted water. Drain as dry as possible ; mash fine, and prepare precisely like corn fritters. Baked Egg-Plant. Peel, and cut out a piece from the top ; remove the seeds, and fill the space with a dressing like that for ducks, fitting in the piece cut out. Bake an hour, basting with a spoonful of butter melted in a cup of water, and dredging with flour between each basting. It is very nice. Asparagus. Wash, and cut off almost all of the white end. Tie up in small bundles ; put into boiling, salted water, and cook till tender, — about half an hour, or more if old.