La cuisine creole

Pick and snap them when green and tender, cut them small, and throw into boiling water; let them cook gently for two hours; then stir in a half cup of broth, and a cup of milk ; let them stew in this for half an hour longer ; season with sait and pepper to taste. Many like them cooked with a piece of lean side bacon. They require several hours boiling, if not very young. Put the beans in first, and when half done, put in a pound or so of bacon to an ordinary mess of beans. GREEN ENGLISH PEAS, TO STEW. Shell a quart of green peas for a small mess. Wash them in cold water, and put them on to cook in a stew pan with a pint of boiling water, or enough to cover them. Let them cook half an hour, and then stir in a large lump of butter rolled in flour ; let this cook a few minutes, and add a teaspoonful of white sugar, same of sait and pepper, and serve while hot. Do not let them cook dry. Lamb and green peas is a favorite dish in the spring of the year. MARROWFAT PEAS. This is a late sort of green pea, and is much richer in taste than the earlier ones^ but not so délicate. They must be dressed like the early peas, by boiling in water, and when soft, pour off the water. They are sometimes a little strong if the water is not changed. Fill up with milk, or milk and water, and boil a little longer, then season with butter, pepper and sait, and thicken with a teaspoon of flour stirred in among the peas. LIMA, OR BUTTER BEANS. Shell them, and lay them in cold water for an hour or so before cooking; this renders them more délicate and mealy. When ready to cook, put them in a stew pan in boiling water enough to cover them ; let them boil fast and keep them covered while cooking ; examine them in an hour, and if soft, pour oflf nearly ail the water and stir in a lump of butter, some pepper and sait. Lima beans and sweet corn make the finest succotash, although string beans are generally used. SQUASH, STEWED. If not very young, you must peel the squashes, steam or boil them until tender, and season them with sweet milk or cream, and a little butter, pepper and sait ; let them stew down in this until they are thick, and of the consistence of mashed potatoes. Another way is to take them from the steamer, mash them with a cut-up onion, and a slice or two of ham ; then stew them down thicky adding pepper and sait to taste. STEWED SUMMEB SQUASH. Gather them while young and tender. Peel, cut them up, take out the seeds, and put them on to boil; let them cook rapidly until very tender. Drain them well in a colander, and mash with a wooden spoon. Put this pulp in a stew pan with a small pièce of butter, a gill of cream, and a little pepper and sait ; cook this, and stir constantly until the squash is dry. Serve very hot. PUMPKIN WITH SALT MEAT. This is very good cooked with sait meat and brown sugar. Slice the pumpkin and put it in the oven with brown sugar, or good molasses ; slice some smoked méat and lay it in among the pumpkin ; cook it tender. It is better than many things with more réputation. CAULIFLOWER, WITH WHITB SAUCE. Remove the green stalks, and if the heads are large, divide them into quarters; wash and boil them with a little pepper, butter and sait ; serve with drawn butter or white sauce, when they become soft and tender. STEWED GABBAGE. Cold cabbage left from dinner can be drained f rom the pot liquor in which it was boiled, and then simmered for half an hour in water, or milk and water ; pour off all the water when it is tender, and stir in the pot a lump of butter or clarified drippings ; let it cook gently, then throw in a eup of milk or cream ; thicken it with flour, and season with pepper and sait. Serve with the cream gravy poured over the cabbage. BEETS BOILED.