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TO STEW SPANISH BEANS AND PEAS.

Soak the beans over night in cold water; they must be stewed in only
sufficient water to cover them, with two table spoonsful of oil, a
little pepper and salt, and white sugar. When done they should be
perfectly soft and tender.

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PEAS STEWED WITH OIL.

Put half a peck of peas into a stew-pan, half a lettuce chopped small,
a little mint, a small onion cut up, two table-spoonsful of oil, and a
dessert-spoonful of powdered sugar, with water sufficient to cover the
peas, watching, from time to time, that they do not become too
dry; let them stew gently, taking care that they do not burn, till
perfectly soft. When done they should look of a yellowish brown.

French beans, brocoli, and greens, stewed in the above manner will be
found excellent.

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CUCUMBER MANGO.

Cut a large cucumber in half, length ways, scoop out the seedy part,
and lay it in vinegar that has been boiled with mustard-seed, a little