696 HOW TO MAKE THE FARM PAY. 



that side is brown, turn tbcm, and let them cook through. Put 

 them on a hot dish, and send them quickly to the table, to be 

 there seasoned to taste. 



Baked Beans — Soak the beans half a day in warm water, then 

 turn ofl' the water and boil until soft. When the beans are put 

 into the baking dish bury a piece of fat salt pork in the middle. 



We give- below the average time for boiling the ordinary veget- 

 ables. Cabbage two hours. Green corn half an hour. Turnips 

 and parsnips one hour and a half Asparagus twenty minutes. 

 Green peas half to three quarters of an hour. Carrots two hours. 

 Beets three hours. Squash one hour. String beans one hour. 



Rice is one of the most edible of all vegetables, and if used in 

 connection with meat, beef or mutton, furnishes the best possible 

 addition to the bill of fare. 



Rice should be put in warm water to swell, on the top of the 

 stove or in a moderate oven, where it will not boil, for an hour or 

 -^o ; tlien put to boil in salted water for fifteen minutes, afterward 

 (louring on rich milk, and a little butter. It is better, at this point, 

 .o Nnt il into a pudding dish, and bake half an hour. The addition 

 iff) lev; raisins or English currants will improve it much. 



This should be eaten with a thoroughly beaten dressing of butter 

 «4i(l Riipar, flavored with wine and nutmeg or sweetened cream. 



I vice needs to be thoroughly cooked to be palatable or digestible, 

 \)u'i. il overdone, so that the kernels lose their shape, it becomes a 

 HtK-,i<y, unsavory mass. 



Sf.nie enjo}^ the old fashioned rice pudding, with the usual con- 

 dinnsnts of spices, fruit, eggs, sugar, etc., but it is really more in- 

 viliug Avithout, when cooked ^.ccording to these suggestions. 



When fruit is scarce, rice can be made a verj' pretty addition to 

 'Jie tea table. Boil in the morning, and turn into buttered teacups; 

 when cold, turn out the contents of the several cups on to a platter; 

 make a little cavity in the top of each of these beautifully shaped 

 moulds, placing a teaspoonful of some kind of jelly in the open- 

 ings, and, with a pitcher of sweetened and flavored cream, you will 

 have a fancy as well as nutritious dish. If more convenient, turn 

 into a good sized bowl, and 3fOU Avill have the same results with 

 less trouble. 



A beautiful dish can be arranged, by putting cold rice on a plate 

 with a layer of jelly, jam, grated apple, fresh strawberries or rasp- 

 berries on the top; then another layer of rice and fruit, and so on 

 until you have the mound as high as 3'ou like, — leaving the rice at 

 the top, and being careful to trim the edges neatly, to show the 

 stripes of fruit. This is delicious cold, for tea, or baked half an 

 hour for dessert, with a good dressing. 



The rice which may be left from dinner, if put to soak in milk 

 over night, is nice in griddle cakes. It is also a charming variety 

 to the breakfast table, mixed with a little egg and flour, made into 

 patties with the hand, and fried in the skillet. 



