THE ANGLER AND HlXTs.M \\ 251 



Cook in boiling salted water, with not quite half as much 

 water as greens. Cook one hour, drain, and add a little but- 

 ter and salt. Eaten with hard boiled eggs and vinegar they 

 are good. (This recipe was taken from II. S. Extension 

 Circular No. 35). 



Boiled Hominy: 



Wash one cup of white hominy and after draining, 

 place in a saucepan down in a big kettle over the fire. Add 

 one teaspoonf ul salt and one quart boiling water. Keep it 

 boiling till tender but do not boil hard. (U. S. Extension 

 Circular No. 35). 



Boiled Onions: 



Peel off the entire outer skin. Put them in a saucepan 

 and pour boiling water over them. Put as much as for boil- 

 ing potatoes (enough to cover them) and let them boil until 

 soft when stuck with a fork, which takes about one hour. 

 Drain off the water and add a little salt and pepper and a 

 very little butter. (U. S. Extension Circular So. 35). 



Beans: 



Wash the beans and cook in boiling water about an 

 hour or an hour and a half, putting in a little salt the last 

 half of the time they are on the stove. Have just enough 

 water to keep them from sticking to the pan, but not enough 

 to have to drain off the water, after they are cooked. Serve 

 adding more salt if necessary. (U. S. Extension Circular 

 No. 35). 



How to Fry Ham: 



Cut the slices about half an inch thick, or to suit your 

 fancy. Cut off rind, and place in the frying pan which has 

 been previously heated. (It should be an iron frying pan). 

 Fry the ham from ten to fifteen minutes, according to heat 

 of fire. Do not allow to become too done ; it is better cooked 

 well done, but what I mean is that the fat should not be al- 

 lowed to fry all out. It is much better 'juicy." 



