Peas are fresh when the pods are green, crisp, and plump. The fresh pods are sweet, and full of flavor. Wash the pods before shelling, then the peas will require no washing. Put the peas into a colander, and sift out the fine particles. Boil the pods ten minutes, skim them out, and add the peas. Boil fifteen minutes, or till tender. When nearl}^ done, add the salt. Let the w^ater boil nearly away, and serve without draining, except when the peas are to be served as a garnish. Season with butter^ cream^ salt, and a little sugar. Old peas should be cooked until tender, drained, mashed, and rubbed through a sieve, and served a^^ a vegetable or made into a puree. Peas are nutritious, but they are indigestible unless the hull be broken before they are swallowed. Beans. String Beans. — Eemove the strings. The surest way to do that is to pare a thin strip from each edge of the pods. Many persons think this unnecessar}' ; but the beans are much more delicate, and two or three strings are enough to spoil the whole dish. Lay a handful of the pods on a board with the ends even, and cut them all at once into inch pieces. Wash, and cook in boiling salted water from one to three hours, the time var3dng with different vari- eties of beans. Drain ; season with butter, salt, and cream, and serve hot, or serve cold as a salad. When ver}^ young and tender, they may be cooked in just water enough to keep them from burning. Shelled Beans. — Wash, and cook in boiling water ; al- wa3's use soft water. Add salt after ten minutes, and boil until tender. Let the water boil nearly awa}', and serve without draining. Season with butter and salt. Lima beans and other white varieties are improved by adding a little hot cream. The Boston Cook Book, 299 Green or Sweet Corn. Remove the husk, and every thread of the silk}^ fibre. Put into boiUng water, cover with the clean inner husks, and cook from five to fifteen minutes. Try a kernel, and take up the corn as soon as the milk has thickened and the raw taste is destroyed. Corn, if boiled a long time, is made hard and its flavor impaired. Green Corn Fritters^ or Mock Oysters, — Cut through each row of kernels with the point of a sharp knife. Then with the back of the knife press out the pulp, and leave the hull on the cob. This is better and easier than to shave or grate off the kernels. To one pint of corn pulp add tiDO well-beaten eggs,, half a teaspoonful of salt✪ Spinach^ half a saltspoonful pepper^ and two tablespoonfuls of flour ^ or just enough to keep the corn and egg together. Do not add milk, as then more flour will be required, and this destroys the flavor of the corn. Fry in small cakes on a buttered griddle, and brown well on each side ; or add more flour, and drop by spoonfuls into deep fat. When highly seasoned with salt and pepper^ these fritters have the flavor of oysters. Make in the same way with canned corn, finel}^ chopped. Add two tablespoonfuls of milk,, as the canned corn is less moist than the fresh.

AI-modernized reading of the original text

Peas are fresh when the pods are green, crisp, and plump. The fresh pods are sweet, and full of flavor. Wash the pods before shelling, then the peas will require no washing. Put the peas into a colander, and sift out the fine particles. Boil the pods ten minutes, skim them out, and add the peas. Boil fifteen minutes, or till tender. When nearly done, add the salt. Let the water boil nearly away, and serve without draining, except when the peas are to be served as a garnish. Season with butter, cream, salt, and a little sugar. Old peas should be cooked until tender, drained, mashed, and rubbed through a sieve, and served as a vegetable or made into a puree. Peas are nutritious, but they are indigestible unless the hull be broken before they are swallowed. Beans. String Beans. — Eemove the strings. The surest way to do that is to pare a thin strip from each edge of the pods. Many persons think this unnecessary; but the beans are much more delicate, and two or three strings are enough to spoil the whole dish. Lay a handful of the pods on a board with the ends even, and cut them all at once into inch pieces. Wash, and cook in boiling salted water from one to three hours, the time varying with different varieties of beans. Drain ; season with butter, salt, and cream, and serve hot, or serve cold as a salad. When very young and tender, they may be cooked in just water enough to keep them from burning. Shelled Beans. — Wash, and cook in boiling water ; always use soft water. Add salt after ten minutes, and boil until tender. Let the water boil nearly away, and serve without draining. Season with butter and salt. Lima beans and other white varieties are improved by adding a little hot cream. The Boston Cook Book, Green or Sweet Corn. Remove the husk, and every thread of the silky fibre. Put into boiling water, cover with the clean inner husks, and cook from five to fifteen minutes. Try a kernel, and take up the corn as soon as the milk has thickened and the raw taste is destroyed. Corn, if boiled a long time, is made hard and its flavor impaired. Green Corn Fritters^ or Mock Oysters, — Cut through each row of kernels with the point of a sharp knife. Then with the back of the knife press out the pulp, and leave the hull on the cob. This is better and easier than to shave or grate off the kernels. To one pint of corn pulp add two well-beaten eggs,, half a teaspoonful of salt, half a saltspoonful pepper, and two tablespoonfuls of flour, or just enough to keep the corn and egg together. Do not add milk, as then more flour will be required, and this destroys the flavor of the corn. Fry in small cakes on a buttered griddle, and brown well on each side ; or add more flour, and drop by spoonfuls into deep fat. When highly seasoned with salt and pepper, these fritters have the flavor of oysters. Make in the same way with canned corn, finely chopped. Add two tablespoonfuls of milk, as the canned corn is less moist than the fresh.

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SpinachGreen Corn Fritters

Mrs. Lincoln's Boston cook book