THE EMIGRANT'S HAND-BOOK. 161 



ears ; and after boiling about ten minutes, scrape off the 

 corn with an iron spoon, and spread it in the sun to dry, 

 either on plates, boards, or cloths. When thoroughly 

 dried, it is hung up in bags, and makes in the winter a 

 most delightful dish almost as good as fresh green corn. 

 The best kind is the sweet corn, of which the best va- 

 riety is that which shrinks most in drying. 



HOW TO COOK STRING BEANS. 

 There is a way to cook this vegetable, by which it is 

 very much improved both in appearance and flavor. The 

 pods are split (not opened at the edges, but in an opposite 

 direction,) from end to end, and then cut into short pieces 

 as in the usual way ; they are then boiled in any suitable 

 vessel, separate from meat or other vegetables, a small 

 quantity of pearlash or saleratus having been thrown 

 into the water. When taken from the water, after having 

 been sufficiently cooked, they are of a beautiful bright- 

 green color, and will be found much more tender and 

 delicate than when cooked without the saleratus. They 

 are, of course, to be seasoned according to your own taste. 



HOW TO COOK GREEN PEAS. 



The common method of cooking this delicious vegetable, 

 by boiling in water, is nearly destructive to its flavor at 

 least so says a lady, who gives the following method of 

 preparing them for the table : " Place in the bottom of 

 your sauce-pan or boiler, several of the outside leaves 

 of head salad ; put your peas in the dish with two ounces 

 of butter in proportion to half a peck of peas ; cover the 

 pan or boiler close, and place it over the fire ; in thirty 

 minutes they are ready for the table. They can either 

 be seasoned in the pan or taken out. Water extracts 

 nearly all the delicious quality of the green pea, and is 

 as fatal to their flavor as it is destructive to a mad dog." 



