and salt; it must be dry, but not burnt. It is excellent when stewed with pork chops.
FIELD PEAS.
There are many varieties of these peas; the smaller kind are the most delicate. Have them young and newly gathered, shell and boil them tender; pour them in a colander to drain; put some lard in a frying pan; when it boils, mash the peas, and fry them in a cake of a light brown; put it in the dish with the crust uppermost—garnish with thin bits of fried bacon. They are very nice when fried whole, so that each pea is distinct from the other; but they must be boiled less, and fried with great care. Plain boiling is a very common way of dressing them.
CABBAGE WITH ONIONS.
Boil them separately, and mix them in the proportions you like; add butter, pepper, and salt, and either stew them, or fry them in a cake.
SALSIFY.
Scrape and wash the roots, put them into boiling water with salt; when done, drain them, and place them in the dish without cutting them up. They are a very excellent vegetable, but require nicety in cooking; exposure to the air, either in scraping, or after boiling, will make them black.
STEWED SALSIFY.
Half boil it, cut it up, and put it in a stew pan, with a very little water, and a spoonful of butter; stew
