if you have not the cream add more butter.

Many prefer to drain them before adding the seasoning; in that case
they lose the real goodness of the vegetable.

LIMA AND KIDNEY BEANS.

These beans should be put into boiling water, a little more than
enough to cover them, and boiled till tender--from half an hour to two
hours; serve with butter and salt upon them.

These beans are in season from the last of July to the last of
September. There are several other varieties of beans used as summer
vegetables, which are cooked as above.

For Baked Beans, see PORK AND BEANS.

CELERY.

This is stewed the same as green corn, by boiling, adding cream,
butter, salt and pepper.

STEWED SALSIFY OR OYSTER-PLANT.

Wash the roots and scrape off their skins, throwing them, as you do
so, into cold water, for exposure to the air causes them to
immediately turn dark. Then cut crosswise into little thin slices;
throw into fresh water, enough to cover; add a little salt and stew in
a covered vessel until tender, or about one hour. Pour off a little of
the water, add a small lump of butter, a little pepper, and a gill of
sweet cream and a teaspoonful of flour stirred to a paste. Boil up and
serve hot.

Salsify may be simply boiled and melted butter turned over them.

FRIED SALSIFY.

Stew the salsify as usual till very tender; then with the back of a
spoon or a potato jammer mash it very fine. Beat up an egg, add a
teacupful of milk, a little flour, butter and seasoning of pepper and
salt. Make into little cakes, and fry a light brown in boiling lard.

BEETS BOILED.

Select small-sized, smooth roots. They should be carefully washed, but
not cut before boiling, as the juice will escape and the sweetness of
the vegetable be impaired, leaving it white and hard. Put them into
boiling water, and boil them until tender, which requires often from
one to two hours. Do not probe them, but press them with the finger to
ascertain if they are sufficiently done. When satisfied of this, take
them up, and put them into a pan of cold water, and slip off the
outside. Cut them into thin slices, and while hot season with butter,
salt, a little pepper and very sharp vinegar.

BAKED BEETS.

Beets retain their sugary, delicate flavor to perfection if they are
baked instead of boiled. Turn them frequently while in the oven, using
a knife, as the fork allows the juice to run out. When done remove the
skin, and serve with butter, sal