Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

STRING BEANS. String, snap and wash two quarts beans, boil in plenty of water abont fifteen minutes, drain off and put on again in about two quarts boiling water; boil an hoar and a half, and add salt and pepper just before taking up, stirring in one and a half tablespoons butter, rubbed into two tablespoons flour and half pint sweet cream. Or boil a pieoe of salted pork one hour, then add beans and boil an hour and a half. For shelled beans boil half an hour in water enough to cover, and dress as above. BUTTER BEANS. With a knife cut off the ends of pods and strings from both sides, being very careful to remove every shred; cut every bean lengthwise, in two or three strips, and leave them for half an hour in cold water. Much more than cover them with boiling water; boil till perfectly tender. 120 Mother's Code Book. It is well to allow three hoars for boiling. Grain well, return to kettle, and add a dressing of half a gill of cream, one and a half ounces butter, one even teaspoon salt, and half a teaspoon pepper. This is sufficient for a quart ox cooked beans. ASPARAGUS WITH EGGS. Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay in a deep pie-plate, buttering, salting, and peppering well. Beat four eggs just enough to break up the yolks, add a tablespoonful of melted butter, with pepper and salt, and pour upon the asparagus. Bake eight minutes in a quick oven, and serve immediately. ASPARAGUS UPON TOAST. Tie the bunch of asparagus up with soft string, when you have cut away the wood, and cook about twenty-five minutes in salted boiling water. Have ready Borne slices of crnstless toast; dip each in the asparagus liquor; butter well while hot and lay upon a heated dish. Drain the asparagus, and arrange upon the toast. Pepper, salt, and butter generously. ■ MUSHROOMS, STEWED. If fresh, let them lie in salt and water about an hour, then put them iu the stewpan, cover with water and let them cook two hours gently. Dress them with cream, butter and flour as oysters, and season to taste. MUSHROOMS, FRIED. When peeled put them into hot batter and let them heat thoroughly through — too much cooking toughens Motheb's Cook Book. 121 them. Season well with butter, pepper and salt. Serve on buttered toast; a teaspoon of wine or vinegar on each mushroom is a choice method. BAKED MUSHROOMS. Place some large flat ones nicely cleaned and trimmed on thin slices of well-buttered toast, putting a little nugget of butter in each, as also a snuff of pepper and salt; lay tbem on a baking-tray, and cover them carefully; heap the hot ashes upon them, and let them bake on the hearth for fifteen or twenty minutes. BROILED MUSHROOMS. Choose the largest sort, lay them on a small gridiron over bright coals; the stalk upwards. Broil quickly, and serve, with butter, pepper, and Bait over. MASHED SQUASH. Peel, seed and slice fresh summer squashes. Lay in cold water ten minutes; put into boiling water, a little salt, and cook tender. Twenty minutes will suffice if the squash be young. Mash in a colander, pressing out all the water; heap in a deep dish, seasoning with pepper, salt and butter. Serve hot. BAKED SQUASH. Gut in pieces, scrape well, bake from one to one and a half hours, according to the thickness of the squash; to be eaten with salt and butter as sweet potatoes. FRIED SQUASHES. Cat the squash into thin slices, and sprinkle it with salt; let it stand a few moments; then beat two eggs, and dip the squash into the egg; then fry it brown in butter. 122 Hothz&'b Cook Book.