Every-day dishes and every-day work

Pulp Succotash. — Score the kernels of some fresh green corn with a sharp knife-blade, then with the back of the knife scrape out all the pulp, leaving the hulls on the cob. Boil the pulp in milk ten or fifteen minutes, or until well done. Cook some fresh shelled beans until tender, and rub them through a colander. Put together an equal quantity of the beans thus prepared and the cooked corn pulp, season with salt and sweet cream, if desired, boil together for a few minutes, and serve. Kornlet and dried Lima beans may be made into succotash in a similar manner. Lentil Puree. — Cook the lentils and rub through a colander as for peas puree. Season, and serve in the same manner. Lentils Mashed with Beans. — Lentils may be cooked and prepared in tlie same manner as directed for mashed peas, but they are less strong in flavor if about one-third to one-half cooked white beans are used with them. Lentil Gravy with Rice. — Rub a cupful of cooked lentils through a colander to remove the skins, add one cup of rich milk (part cream improves it), and salt if desired. Heat to boiling, and thicken with a teaspoonful of flour rubbed smooth in a little cold milk. If preferred, the milk may be omitted, and the gravy thickened with browned flour, prepared as directed on page 94. Serve hot on nicely steamed or boiled rice, or with well-cooked macaroni. Savory Lentils. — Take equal quantities of cooked brown lentils that have been rubbed through a colander to remove the skins, and the crumbs of unfermented bread. Moisten with a little rich milk or cream, season with salt and a very little powdered sage, pour into a baking-dish and bake until well browned in a moderate oven. A tomato sauce makes a nice accompaniment. A meal prepared by rubbing chopped English-walnut meats through a colander, added to the savory lentils, in the proportion of one cup of nut meal to the pint of lentils, just before being put in the oven to brown, makes a very palatable dish. When the nut meal is used, water may be used to moisten the lentils, if preferred. Cooked Peannts. — Shell the raw nuts, and blanch by pouring boiling water over them. After they have stood a few minutes, the skins can be easily rubbed off. Add to a pint of the blanched nuts about two quarts of water, put them into a bean-pot ; heat to boiling ; then place in a slow oven and cook for nine or ten hours. When done, they should be soft, mealy, and rich with juice. No seasoning except a little salt will be required. Peanut and Tomato Puree. — Prepare and cook the peanuts as directed in the preceding recipe. When done, rub them through a colander. To three cups of the peanuts, add one of strained stewed tomato ; season with salt ; reheat and serve. Vegetables used for culinary purposes comprise roots and tubers, as potatoes, turnips, etc. ; shoots and stems, as asparagus and sea-kale ; leaves and inflorescence, as spinach and cabbage ; immature seeds, grains, and seed receptacles, as green peas, corn, and string-beans ; and a few of the fruity products, as the tomato and the squash. Of these the tubers rank the highest in nutritive value.