cakes and puddings; they save flour, and less shortening is necessary.

It is said that a bit of unslacked lime, about as big as a robin's
egg, thrown among old, watery potatoes, while they are boiling, will
tend to make them mealy. I never saw the experiment tried.

Asparagus should be boiled fifteen or twenty minutes; half an hour,
if old.

Green peas should be boiled from twenty minutes to sixty, according
to their age; string beans the same. Corn should be boiled from twenty
minutes to forty, according to age; dandelions half an hour, or three
quarters, according to age. Dandelions are very much improved by
cultivation. If cut off, without injuring the root, they will spring
up again, fresh and tender, till late in the season.

Beet-tops should be boiled twenty minutes; and spinage three or four
minutes. Put in no green vegetables till the water boils, if you would
keep all their sweetness.

When green peas have become old and yellow, they may be made tender
and green by sprinkling in a pinch or two of pearlash, while they
are boiling. Pearlash has the same effect upon all summer vegetables,
rendered tough by being too old. If your well-water is very hard, it
is always an advantage to use a little pearlash in cooking.

Tomatoes should be skinned by pouring boiling water over them. After
they are skinned, they should be stewed half an hour, in tin, with
a little salt, a small bit of butter, and a spoonful of water, to
keep them from burning. This is a delicious vegetable. It is easily