Carefully remove all the strings, break them in two or three pieces, and lay them for awhile in cold water. Put them, with a piece of pork or middling, into sufficient boil- ing water to cover them. Use a half pound of pork to a half peck of beans. Cook for four hours; if at all tough, longer. Stew them down well before serving. Add salt at 168 The New Kentucky Home Cook Book. the last as needed. It is an easy matter to spoil beans by using too much salt at first; as they cook down low they become seasoned by the salty meat, hence the importance of adding a little if required before serving. If preferred, the beans may be well drained, put into a saucepan, with a tea- cupful of cream, a piece of butter the size of a walnut rubbed in an even tea-spoonful of flour, and pepper; stew for a few moments, and serve very hot. LIMA BEANS. Put a pint of the shelled beans into sufficient salted boil- ing water to cover them; boil them for one hour, or until tender; then drain them, add a tea-cupful of cream, butter the size of a hen's egg, and salt and pepper to taste. Let the beans simmer in the dressing a few moments before serving. Dried Lima beans should be soaked overnight in cold water. CORN. Early roasting -ears are said to be sweeter boiled with part of the husk left on; or remove all the husks and silks carefully, put them into a pot of boiling water, and cook them until done, which will take about half an hour. Drain well, and serve hot. CORN CUT FROM THE COB. Boil on the ear. When done, with a sharp knife, cut the corn from the cob into a pan ; season it with salt, pepper, and butter to taste; place it on the back of the range, stir- ring it well until the butter is melted and the corn thor- oughly heated again. Serve at once. STEWED CORN, WITH BREAKFAST BACON. Put two pints of corn cut from the cob into a hot skillet, with slices of breakfast bacon ; cover with boiling water, and cook rather slowly for half an hour; when nearly done, season to taste with salt, pepper, and half a tea-cupful of The New Kentucky Home Cook Book. 169 sweet cream with a tea-spoonful of flour stirred into it. Boil up well, and serve. STEWED CORN. To one quart of corn cut and scraped from the cob add half a pint of rich milk, stew in a covered tin pail until done, set in a kettle of boiling water, then add salt, pep- per, and two table-spoonfuls of butter. Just before serving, stir in two well-beaten eggs. It requires two hours to cook corn in this way. PLAIN STEWED CORN. Put one quart of corn cut and scraped from the cob into a skillet with a little boiling water, set it on the back of the range or stove, and cook slowly for half an hour. Stir fre- quently to prevent scorching. Season with one tea-spoonful of salt, one-half tea-spoonful of black pepper✪ Stewed Corn, a piece of but- ter the size of a small hen's egg, and one tea-cupful of rich milk thickened with one tea-spoonful of flour. Boil all well together, and serve very hot. CORN FRITTERS. Take one pint of corn after it is cut or grated from the cob, stir into it three table-spoonfuls of sweet milk, one tea- cupful of sifted flour, butter the size of a hickory-nut, one tea-spoonful of salt, half a tea-spoonful of pepper, and one egg✪ Corn Fritters. Drop with a spoon into a little hot lard, and fry to a rich brown on both sides. Serve very hot on a hot dish.

AI-modernized reading of the original text

Carefully remove all the strings, break them in two or three pieces, and lay them for awhile in cold water. Put them, with a piece of pork or middling, into sufficient boiling water to cover them. Use a half pound of pork to a half peck of beans. Cook for four hours; if at all tough, longer. Stew them down well before serving. Add salt at 168 The New Kentucky Home Cook Book. the last as needed. It is an easy matter to spoil beans by using too much salt at first; as they cook down low they become seasoned by the salty meat, hence the importance of adding a little if required before serving. If preferred, the beans may be well drained, put into a saucepan, with a teacupful of cream, a piece of butter the size of a walnut rubbed in an even tea-spoonful of flour, and pepper; stew for a few moments, and serve very hot. LIMA BEANS. Put a pint of the shelled beans into sufficient salted boiling water to cover them; boil them for one hour, or until tender; then drain them, add a tea-cupful of cream, butter the size of a hen's egg, and salt and pepper to taste. Let the beans simmer in the dressing a few moments before serving. Dried Lima beans should be soaked overnight in cold water. CORN. Early roasting -ears are said to be sweeter boiled with part of the husk left on; or remove all the husks and silks carefully, put them into a pot of boiling water, and cook them until done, which will take about half an hour. Drain well, and serve hot. CORN CUT FROM THE COB. Boil on the ear. When done, with a sharp knife, cut the corn from the cob into a pan ; season it with salt, pepper, and butter to taste; place it on the back of the range, stirring it well until the butter is melted and the corn thoroughly heated again. Serve at once. STEWED CORN, WITH BREAKFAST BACON. Put two pints of corn cut from the cob into a hot skillet, with slices of breakfast bacon ; cover with boiling water, and cook rather slowly for half an hour; when nearly done, season to taste with salt, pepper, and half a tea-cupful of The New Kentucky Home Cook Book. sweet cream with a tea-spoonful of flour stirred into it. Boil up well, and serve. STEWED CORN. To one quart of corn cut and scraped from the cob add half a pint of rich milk, stew in a covered tin pail until done, set in a kettle of boiling water, then add salt, pepper, and two table-spoonfuls of butter. Just before serving, stir in two well-beaten eggs. It requires two hours to cook corn in this way. PLAIN STEWED CORN. Put one quart of corn cut and scraped from the cob into a skillet with a little boiling water, set it on the back of the range or stove, and cook slowly for half an hour. Stir frequently to prevent scorching. Season with one tea-spoonful of salt, one-half tea-spoonful of black pepper, a piece of butter the size of a small hen's egg, and one tea-cupful of rich milk thickened with one tea-spoonful of flour. Boil all well together, and serve very hot. CORN FRITTERS. Take one pint of corn after it is cut or grated from the cob, stir into it three table-spoonfuls of sweet milk, one teacupful of sifted flour, butter the size of a hickory-nut, one tea-spoonful of salt, half a tea-spoonful of pepper, and one egg. Drop with a spoon into a little hot lard, and fry to a rich brown on both sides. Serve very hot on a hot dish.

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