morning set
them where they will boil, with a tea spoonful of saleratus. When they
have boiled four or five minutes, take them up with a skimmer. Put them
in a baking pot. Gash a pound of pork, and put it down in the pot, so as
to have the beans cover all but the upper surface--turn in cold water
till you can just see it at the top. They will bake in a hot oven, in
the course of three hours--but they are better to remain in it five or
six hours. Beans are good prepared in the same manner as for baking, and
stewed several hours without baking.

109. _Greens._

White mustard, spinach, water cresses, dandelions, and the leaves and
roots of very small beets, are the best greens. Boil them with a little
salt and saleratus in the water. If not fresh and plump, soak them in
salt and water half an hour before cooking them. When they are boiled
enough, they will sink to the bottom of the pot.

110. _Salads._

To be in perfection, salads should be fresh gathered, and kept in cold
water for an hour before they are put on the table. The water should be
drained from them, and if you have not any salad oil, melt a little
butter and put it in a separate dish--if turned over the salad, it will
not be crispy.

111. _Cucumbers._

To be healthy they should not be picked longer than a day before they
are to be eaten. They should be kept in cold water, and fifteen or
twenty minutes before they are to be eaten, pare and slice them into
fresh cold water, to take out the slimy matter. Just before they are put
on the table, drain off the water. Put them in a deep dish; sprinkle on
a good deal of salt and pepper--cover them with vinegar. Cucumbers are
thought by many people to be very unhealthy, but if properly prepared,
they will not be found to be any more unwholesome than most other summer
vegetables.

112. _To stew Mushrooms._

Cut off the lower part of the stem, as it is apt to have an earthy
taste. Peel and put them in a saucepan, with just water enough at the
bottom, to prevent their burning to the pan. Put in a little salt, and
shake them occasionally while stewing, to prevent their burning. When
they have stewed quite tender, put in a little butter and pepper--add
spices and wine if you like. They should stew very slowly till tender,
and not be seasoned till just before they are taken up. Serve them up on
buttered toast.

113. _Egg Plant._

Boil them a few moments to extract the bitter taste--then cut them in
th