Soak half a pint of small white beans✪ Haricot Beans (1) over night in just ies enough water to cover them; the next day, boil two hours, | strain, and put into a pie dish with half an ounce of butter, a teaspoonful of finely chopped parsley previously fried, cover with slices of raw bacon, and bake a quarter of an hour. 320. Haricot (2).—Ingredients-—Beans, melted butter, 2 hard boiled eggs, fried parsley, a gill of milk, pepper salt, 3 drops of lemon juice. Soak and boil as before; thenstirinto them some well-made melted butter, and garnished with hard-boiled eggs cut in halves and set on end on the top of the beans, with a little pyramid of fried parsley in the centre of the dish. The melted | butter must be carefully made, with half an ounce of butterand - the same of flour stirred together over the fire until they are well blended ; then add a gill of milk, pepper and salt, and three drops of lemon juice ; when this boils it is considered sufficiently cooked. An ordinary sized egg to be hard, should Tun os Coox Bocee be boiled twelve minutes; if less it will be soft in the centre, if more it will be overdone, and have a black line round it near the shell. ‘ % 321. Lima Beans —Ingredients—One qt. Lima beans, salt, Peppa : butter, 1 qt. of milk✪ Lima Beans. ¥ Take one quart of Lima beans, wash and soak them over night in cold water ; simmer over a slow fire four hours ; then add salt, pepper, butter (the size of an egg), and one quart of sweet milk ; boil for half an hour. . 322. Lima and Butter Beans—lIngredients—Beans, boiling water, a little salt and butter. Shell and place in cold water, allowing them to remain in the water half an hour; then put into boiling water with a little salt and cook until tender; drain, and butter and pepper them. 323. French Beans—lIngredients—Beans, boiling water, butter the size of an egg, salt. Top, tail, and string the beans carefu//y ; cut in pieces about an inch long ; lay in cold salt and water for a quarter of an hour; drain and plunge into saucepan of boiling water and boil until tender; drain in a cullender; dish with the above. proportion of butter stirred in. 324. French Beans (to Preserve). Get the beans, some salt, and any kind of salting tub or earthenware pan ; put in a layer of beans, a layer of salt, and so on till full. When wishing to use, soak forty-eight hours ; cut and boil till cooked. The water must be changed several times in which they soak. They will be of an excellent color and flavor. 325. Turnips (bpoiled)—Ingredients—Turnips, boiling water, pepper, salt, a teaspoonful of sugar, a tablespoonful of butter. Pare and cut in pieces ; put them into boiling water well — salted, and boil until tender ; drain thoroughly and then mash and add a piece of butter, pepper and salt to taste, and a small teaspoonful of sugar; stir until they are thoroughly mixed, and serve hot. | 326. Turnips (German recipe for cooking) —Ingredients —Half a dozen large turnips, 3 oz. of butter, 14 pint weak stock, 1 tablespoonful of flour, pepper and salt. Heat the butter in a stewpan, pare and cut the taro into Des #3 xs VEGETABLES, ' 107 pieces the size of dice and season with pepper and salt ; then place in the hot butter, toss over the fire for five minutes, add the stock and simmer gently until the turnips are tender. Brown the flour with a little butter; add this to the turnips and simmer five minutes. Boiled mutton may be served with this dish. 327. Turnips (ala Creme)—Ingredients—One oz. of butter, a dessertspoonful of flour, pepper and salt, grated nutmeg, a little milk or cream✪ Turnips (ala Creme). Take small new turnips, peel and boil them in salted water ; drain them thoroughly. Melt one ounce of butter in a sauce- pan, add to it a dessertspoonful of flour, pepper, salt, grated nutmeg, anda small quantity of milk or cream; put in the turnips ; simmer gently a few minutes, and serve.

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Soak half a pint of small white beans over night in just ies enough water to cover them; the next day, boil two hours, | strain, and put into a pie dish with half an ounce of butter, a teaspoonful of finely chopped parsley previously fried, cover with slices of raw bacon, and bake a quarter of an hour. 320. Haricot (2).—Ingredients-—Beans, melted butter, 2 hard boiled eggs, fried parsley, a gill of milk, pepper salt, 3 drops of lemon juice. Soak and boil as before; thenstirinto them some well-made melted butter, and garnished with hard-boiled eggs cut in halves and set on end on the top of the beans, with a little pyramid of fried parsley in the centre of the dish. The melted | butter must be carefully made, with half an ounce of butterand - the same of flour stirred together over the fire until they are well blended ; then add a gill of milk, pepper and salt, and three drops of lemon juice ; when this boils it is considered sufficiently cooked. An ordinary sized egg to be hard, should Tun os Coox Bocee be boiled twelve minutes; if less it will be soft in the centre, if more it will be overdone, and have a black line round it near the shell. ‘ % 321. Lima Beans —Ingredients—One qt. Lima beans, salt, Peppa : butter, 1 qt. of milk. ¥ Take one quart of Lima beans, wash and soak them over night in cold water ; simmer over a slow fire four hours ; then add salt, pepper, butter (the size of an egg), and one quart of sweet milk ; boil for half an hour. . 322. Lima and Butter Beans—lIngredients—Beans, boiling water, a little salt and butter. Shell and place in cold water, allowing them to remain in the water half an hour; then put into boiling water with a little salt and cook until tender; drain, and butter and pepper them. 323. French Beans—lIngredients—Beans, boiling water, butter the size of an egg, salt. Top, tail, and string the beans carefu//y ; cut in pieces about an inch long ; lay in cold salt and water for a quarter of an hour; drain and plunge into saucepan of boiling water and boil until tender; drain in a cullender; dish with the above. proportion of butter stirred in. 324. French Beans (to Preserve). Get the beans, some salt, and any kind of salting tub or earthenware pan ; put in a layer of beans, a layer of salt, and so on till full. When wishing to use, soak forty-eight hours ; cut and boil till cooked. The water must be changed several times in which they soak. They will be of an excellent color and flavor. 325. Turnips (bpoiled)—Ingredients—Turnips, boiling water, pepper, salt, a teaspoonful of sugar, a tablespoonful of butter. Pare and cut in pieces ; put them into boiling water well — salted, and boil until tender ; drain thoroughly and then mash and add a piece of butter, pepper and salt to taste, and a small teaspoonful of sugar; stir until they are thoroughly mixed, and serve hot. | 326. Turnips (German recipe for cooking) —Ingredients —Half a dozen large turnips, 3 oz. of butter, 14 pint weak stock, 1 tablespoonful of flour, pepper and salt. Heat the butter in a stewpan, pare and cut the taro into Des #3 xs VEGETABLES, ' 107 pieces the size of dice and season with pepper and salt ; then place in the hot butter, toss over the fire for five minutes, add the stock and simmer gently until the turnips are tender. Brown the flour with a little butter; add this to the turnips and simmer five minutes. Boiled mutton may be served with this dish. 327. Turnips (ala Creme)—Ingredients—One oz. of butter, a dessertspoonful of flour, pepper and salt, grated nutmeg, a little milk or cream. Take small new turnips, peel and boil them in salted water ; drain them thoroughly. Melt one ounce of butter in a sauce- pan, add to it a dessertspoonful of flour, pepper, salt, grated nutmeg, anda small quantity of milk or cream; put in the turnips ; simmer gently a few minutes, and serve.

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