The white ribbon cook book

required quantity of peas necessary for your dish into a perfectly clean and bright stewpan, with some water and butter in the following proportions: For every pint of peas 1 gill water and 1 oz. butter. When this is thoroughly amalgamated, add a little bouquet, tied together, of parsley, also salt, pepper, and another 3^ oz. butter, then 8 or 9 small white onions, and a whole lettuce. Simmer the whole well for an hour, or more if the peas and other vegetables 114 White Ribbon Cook Book. are not completely tender. The time, in fact, must be regulated according to the judgment of the cook. When done, take out the bunch of parsley, the lettuce, and the onions, which are very serviceable for hashes, stews or soups, even when used as above. The peas, when once cooking, must not be touched by a spoon or a fork, as it would bruise them and spoil the appearance of the entree, but well tossed constantly to prevent them sticking to the stewpan, always kept briskly simmering, but never boiling; otherwise they will harden. Baked Beans — Beans should be carefully looked over, thoroughly washed and put to soak over night in about twice their bulk of water. Put them in the kettle soon after breakfast the next morning, add about as much water as at first, place them where they will not burn, and let them cook slowly and without stirring until about ten o'clock. Then add half a pound of salt pork thoroughly washed and cut across the rind in small dice. Place the pork on the top of the beans and let it boil for an hour or more. Then lift the meat out, turn the beans and liquor into a baking-pan, press the water down until only the rind is out of the pork, and bake in a slow oven for several hours. Asparagus — After scraping the stalks to cleanse them, place them in a vessel of cold water. Tie them up neatly into bundles of about 25 heads each, then place them in a saucepan of boiling water, sprinkling a handful of salt over it. When it is boiling remove any scum there may be; the stalks will be tender when they are done; they will take about twenty minutes or half an hour; be careful to take them up the minute they are done; have ready some toast, dip it in the liquor in which the asparagus was Vegetables. 116 boiled; dish upon toast, and serve with a boat of melted butter. Asparagus in Ambush — Two bunches of asparagus, 8 stale biscuits (or rolls may be used), 4 eggs, about ^^ pint of milk, butter the size of an egg, flour, pepper and salt to taste. Take the green tops of the two bunches of asparagus, boil them tender and mince finely. While they are boiling, take the biscuits or rolls, divide them, keeping the top half for a cover; place them all in the oven to crisp: make the milk hot, and then pour in the eggs, beaten; stir over the fire until it thickens, then add the butter rolled in flour, and lastly add the asparagus; spread the rolls with this mixture, put on the tops and serve hot. Asparagus and Eggs — Twenty-five or 30 heads of asparagus, good rich butter, salt and pepper, 5 or 6 eggs.