ASPARAGUS.
Cut the tender part into short pieces. Cover with boiling water, and boil until done. Season with salt and pepper, and serve with most of juice; or, if preferred, serve with a cream dressing.
BEETS.
Wash the beets carefully without breaking the skin. Cover with boiling water and boil until tender. Take from the boiling water and drop into cold. Rub off the skin, cut in thin slices and serve at once with salt and butter.
CINCINNATI BAKED BEANS.
Measure beans (marrowfat are best), put them in cold water and parboil fifteen minutes and drain; use the Boston bean pot. For three pints of dried beans add three level teaspoonfuls salt, one-quarter pound pickled pork cut fine, six tablespoonfuls New Orleans molasses or six tablespoonfuls of C sugar, one tablespoonful standard mustard. Mix the above well and put in a three-quart bean pot, and fill within one inch of top with boiling water. May be kept in oven several days, but must never be allowed to get dry, adding boiling water as needed.
CORN.
Cook ears of corn five minutes in boiling water. Then cut through the center of each row of grains and press the grains from the hulls with the back of a knife. Put corn in saucepan and season with butter, salt, pepper and sugar. Add enough hot milk to moisten, and cook ten minutes.
When succotash is desired, add to a pint of corn cooked as above the same amount of cooked and seasoned shelled beans.