Peas.

Early peas require about half an hour to boil, and the later kinds
rather longer; the water should boil when they are put in; when they are
tough and yellow, they may be made tender and green, by putting in a
little pearl-ash, or ashes tied up in a rag, just before they are taken
up; this will tender all green but do not put too much--when done, dip
them out: drain and season them with butter, pepper and salt; put a
bunch of parsley in the middle of the dish.


To Keep Green Beans for Winter.

Boil salt and water to make a strong pickle; string the beans, and put
them in a tight wooden firkin; sprinkle them with salt as they go in;
when the pickle is cold, pour it on, and put on a weight to keep the
beans under; they will keep in the cellar till the next spring. They
should soak several hours in cold water before they are boiled.


Asparagus.

All persons that have a garden should have an asparagus-bed; it is
valuable as being one of the first vegetables in the spring. Put the
stalks of the same length, in bunches together, and tie them with
strings; boil it three-quarters of an hour in clear water; (if you put
salt in, it turns it dark;) have buttered toast in the bottom of a deep
dish; untie the strings, and put the asparagus in; sprinkle it over with
pepper and salt, and put butter on. Asparagus is also agreeable in