Boiled Dried Beans

Put a piece of pickled pork in a pot with two quarts of water. In another pot put one quart of dried beans, which must have been carefully picked and washed. As soon as the beans begin to boil take them out, put them in a colander to drain, then put them in with the meat, and just cover the whole with water. Boil them till they are quite soft, and send them to the table.

Green Peas

These should be boiled in very little water, with a teaspoonful of salt to a pint of water; and if the peas are not very sweet add a little sugar. When they are young, fifteen minutes is sufficient to boil them. Drain them, and add butter, pepper, and salt, to the taste.

Asparagus

Scrape your asparagus, tie them up in small bunches, and boil them in a pot of water with some salt in it. Before you dish them up, toast some nice slices of bread, lay the asparagus on the toast, and pour rich melted butter over them.

Succotash

One quart of green corn cut off the cob, one quart of lima beans, and two pounds of pickled pork. If the pork should be very salt, soak it an hour before it is put on to boil. Put the pork on to boil, and let it be about half cooked before the vegetables are put it. Then put in the corn (which must be cut off the cob) and the beans. Let them boil till they are tender. Take all up, put the meat on a dish, and the vegetables in a tureen. It should be a very thick soup when done.