Shell Beans—Require half an hour to an hour.
Green Corn—Boil twenty or thirty minutes.
Green Peas—Should be boiled in as little water as possible; boil twenty minutes.
Asparagus—Same as peas; serve on toast with cream gravy.
Winter Squash—Cut in pieces and boil twenty to forty minutes, in small quantity of water; when done press the water out, mash smooth, and season with butter, pepper and salt.
Cabbage—Should be boiled from one-half hour to one hour in plenty of water; salt while boiling.
POTATOES BOILED IN LARD.
Pare and slice thick eight or ten large potatoes. Half fill a good sized kettle with lard or drippings. When boiling put in the potatoes; cook until tender and brown; then take out with a skimmer into a colander to drain off any grease. Sprinkle salt over them. Be sure and not fill the kettle too full with potatoes, as it is better to cook at a time only what the lard covers.
STIRRED FRIED POTATOES.
Put a tablespoon of lard into a kettle; pare and slice fine as many potatoes as needed. When the lard is hot put in the potatoes and cover closely; watch and stir frequently, to prevent burning. When nearly cooked remove the cover and brown them; then stir in salt, pepper and a heaping teaspoon of butter.