Miss Parloa's kitchen companion

* Green Peas. Shell the peas. Put them in a stew-pan with boiling water enough to cover them, and add a table-spoonful of salt for each quart of peas. Boil from twenty minutes to an hour, the time depending upon the age and condition of the peas. Those that require an hour's boiling to make them tender are not of a delicate flavor when cooked. Drain off almost all the water, and season the peas with butter and salt. French Peas. Open a can of French peas, and turn them into a strainer. Rinse them thoroughly by pouring cold water over them. Put them in a flat-bottomed stew-pan, and add to them one table-spoonful of butter, one teaspoonful each of salt and sugar, and one gill of stock. Cook rapidly, having the stew-pan uncovered, until the peas have absorbed all the liquid. Serve at once. Fresh peas may be finished in this manner after they have been boiled and drained. * Boiled Salsify. As the season for delicate green vegetables goes by, people turn to vegetables of a somewhat heavier kind. Salsify, or oyster-plant, is one of the most palatable tubers, and may be cooked in a variety of ways. If it is simply to be boiled, first remove the tops (which are not used) from two bunches, and cover the bunches with cold water. Next put a quart of cold water and a tablespoonful of lemon juice into a bowl. Scrape the salsify perfectly clean ; and as each piece is finished, drop it into the liquid in the bowl, which will keep it white. When ready to cook the salsify, drain it carefully and put it into a clean stew-pan with boiling water enough to cover it. Boil for fifty minutes, adding a teaspoonful of salt at the end of the first half-hour. At servingtime drain the plant thoroughly, and season it with salt and pepper and a table-spoonful of butter ; or serve with butter sauce. Salsify grows dark in cooking unless it be kept in water from the time it is scraped until it is boiled. It should not be cooked in an iron kettle. Salsify a la Poulette. Boil the salsify as already directed, and serve with a sauce made as follows : Put two table-spoonfuls of butter and one of flour into a small saucepan, and rub them to a smooth paste. Add a piece of onion the size of a quarter of a dollar, a tiny bit of mace, one-tenth of a teaspoonful of white pepper, half a teaspoonful of salt, and a cupful and a half of white stock. Let the mixture boil for ten minutes ; then add the yolks of two eggs, beaten with a quarter of a cupful of stock. Stir the sauce on the back of the stove — where it will not boil — for one minute ; then add a teaspoonful of lemon juice, and strain immediately. Split the pieces of salsify, and lay them in a warm dish, and pour the sauce over them. Serve very hot. The eggs may be omitted if one prefer. The sauce will then be white, which is a good color in an accompaniment of salsify. * Fried Salsify. Use the cold salsify left from a dinner. Dip it in beaten egg and then in bread crumbs, and after placing it in a fry ing-basket, put it into boiling fat. It should fry brown in a minute and a half. If any sauce cling to it when it is breaded, so much the better. Serve hot. * Boiled Green Corn.