Buckeye cookery

Parsnips may be substituted in place of cabbage and turnips, cooking them three-quarters of an hour. BEETS. Remove leaves, wash clean, being careful not to break off the little fibers and rootlets, as the juices would thereby escape and they would lose their color; boil in plenty of water, if young, two hours, “if old, four or five hours, and try with a fork when tender; : a : take out, drop in a pan of cold water, and slip off the skin; add salt, pepper, butter, and if not very red, a little sugar, set over boiling water to heat thoroughly, and serve hot with or without vinegar; put those which remain into a stone jar whole, cover . with vinegar, keep in a cool place, take out as wanted, slice and serve. A few pieces of horse-radish put into the jar will prevent a white scum on the vinegar. Or, roast in hot ashes, or bake in _ oven, (turning often in the pan with a knife, as a fork causes the - juice to flow), and when tender, peel, slice, and dress with salt, pepper, butter and vinegar. Or, after beets are boiled and skinned, mash together with boiled potatoes, and season to the taste with salt ; add a large lump of butter (do not use any milk) ; place in a dish, make a hole in center in which put ma generous lump of butter; sprinkle with pepper and serve at once. This is a New _ England’ dish,:and very delicious:for harvest time, when: beets are a young and sweet. a ; | BEET GREENS. Wash young beets very clean, cut off tips of leaves, looking over carefully to see that no bugs or worms remain, but do not separate roots from leaves ; fill dinner-pot half full of salted boiling water, add beets, boil from half to three-quarters of an hour; take out and drain in colander, pressing down with a large spoon, so as to’ - get out all the water. Dish and dress with salt and pepper, and vinegar if needed. Serve hot with vinegar. K Burrer BEANS. : 4 With a knife cut off the ends of pods and strings from both sides, being very careful to remove every shred; cut every bean lengthwise, in two or three strips, and leave them for half an hour in cold water. Much more than cover them with boiling water; boil - till perfectly tender. It is well to allow three hours for bole - Drain well, return to kettle, and add a dressing of half a gill cream, ‘ one’ and a half ounces butter, one even tea-spoon, salt, and half a ; een PPARE. This is sufficient for a quart of cooked beans. — Dry Wee BEaNs. : Wash one quart of dry lima beans in two warm 1 waters, soak three hours, drain, and put on to cook in enough boiling water to cover them; cover pot with tin lid, adding more hot. water as it boils away, boiling rapidly for one and a half hours, when nae should be only water enough to come up to top of the beans—just sufficient to make a nice dressing. Five minutes before taking up, season with salt and pepper, and stir in a dressing made of one table-spoon each of flour and butter, rubbed together till smooth. This is a delicious dish. te | at Srring Beans. | 4 String, snap and wash two quarts beans, boil in plenty of water - about fifteen minutes, drain off and put on again in about two | quarts boiling water; boil an hour and a half, and add salt and. . - pepper just before taking up, stirring in one and a half table-spoons — butter rubbed into two table-spoons flour and half pint sweet cream. Or, boil a piece of salted pork one hour, then add beans and boil — -an hour and a half. For shelled beans boil half an hour in water enough: to cover, and dress as above. ean kas ‘i See a : SEWED CARROTS. - Take any quantity desired, divide the carrots in slices and boil