California Farmer and Journal of Useful Sciences, Volume 45, Number 25, 21 December 1876 — COOKING SUMMER VEGETABLES. [ARTICLE]

COOKING SUMMER VEGETABLES.

I'KAH,

Leave a little i f the liquor iv which they are boiled in the pan, and season with butter, pepper, and salt. In spite of French cooks, peas are not nearly so good when dry as when cooked in this manner.

LIMA BKANS.

Treat Lima beans as you do peas. Cook them thoroughly aud leave with them a little of the liquor richly seasoned. In cooking all summer vegetables use fresh butter generously; without it they are "poor stuff . " Hut do not in frying

■Og lI.ANT Allow it to be anygy with grease. Let the slices lie for several nostra in water until the bitterness is extracted, then dry them, dip them in l atter, fry in fresh butter, and drain. They are not eatable when immersed in a quantity of hot lard.

TOMATOES Cooked with butter aud fresh soda crackers broken into small bits and stirred in until the mixture is thick, are delicious. Nothing ia much more uninviting than tomatoes cooked after the 'popular fashion -half a dozen half cooked lumps swimming in a weak, greasy liquor. But- tomatoes in their perfection are raw. Choose large, perfect, ripe ones, and pour boiling water over them to loosen the skins, pouring it off immediately. I'oel them, cut them in slices, aud put them on ice or iv the cellar to get oold before they are put ou the table. Sprinkle the slices lightly with pepper and salt If very cold they are better simply dressed in this way than with vinegar. Bet thin, hot toast w.th them.