Shell and lay in cold water. Boil thoroughly, and then stew a little with butter, pepper, salt, and cream.—Mrs. R.
Succotash.
1 pint shelled Lima beans.
1 quart green corn, cut from the cob.
1 quart tomatoes, prepared and seasoned as for baking.
Boil the corn and beans together till done, then drain off the water and pour in a cup of milk, a tablespoonful of butter, and salt to the taste. Let it boil up, and then pour in the tomatoes. Let all simmer an hour. Baked or stewed dishes should have cracker or brown biscuit grated on top, before sending to the table.—Mrs. S. T.
To Fry Cucumbers.
Peel, cut lengthwise in thick slices and lay in water till just before dinner. Wipe dry, sprinkle with pepper and salt, dip in beaten egg, sift over pounded cracker and fry with the cover on till light brown. Prepare exactly as egg-plant.—Mrs. S. T.
To Dress Cucumbers Raw.
Gather early in the morning, peel, lay in cold water till just before dinner. Then drain, slice as thin as possible into ice water, which drain and then fill a dish with alternate layers of sliced cucumber and thinly sliced white onion, sprinkled with salt and pepper. Pour a cup of weak vinegar over it and lay a lump of ice on top.—Mrs. S. T.