Pull off the strings and cut off the ends; hold three or four beans in your hand and cut them into long, very narrow strips, not into square pieces. Then cook them exactly as you did the peas.
STEWED TOMATOES
6 large tomatoes.
1 teaspoonful of salt.
1 teaspoonful of sugar.
3 shakes of pepper.
Butter as large as a walnut.
Peel and cut the tomatoes up small, saving the juice; put together in a saucepan with the seasoning. Simmer twenty minutes, stirring till it is smooth, and last put in half a cup of bread-crumbs. Serve in a hot, covered dish.
ASPARAGUS
Untie the bunch, scrape the stalks clean, and put it in cold water for half an hour. Tie the bunch again, and cut enough off the white ends to make all the pieces of the same length. Stand them in boiling water in a saucepan, and cook gently for about twenty minutes. Lay on a dish, on squares of buttered toast.
ONIONS
Peel off the outside skin and cook them in boiling, salted water till they are tender; drain them, put them in a baking-dish, and pour over them a tablespoonful of melted butter, three shakes of pepper, and a sprinkling of salt, and put in the oven and brown a very little. Or, cover them with a cup of white sauce instead of the melted butter, and sprinkle with salt and pepper, but do not put in the oven.
FRIED POTATOES
Wash and peel sufficient potatoes, then chop them fine, and put them into cold water. Put some bacon dripping into an iron frying-pan, and when very hot turn the potatoes into it (previously dried by pressing in a clean cloth). Add salt and pepper. Cook until soft; then draw the pan to a hotter part of the stove and brown. Serve very hot.