o an
oven hot enough to scald, not scorch it. Watch closely for a half hour
or more, turning and stirring frequently with a fork. When thus
thoroughly scalded, the corn may be left without further attention if
placed in a moderate oven, save an occasional stirring to prevent its
sticking to the plate, until the drying is complete, which ought to be
in about forty-eight hours; however, if one can spend the time to watch
closely and stir very frequently, the drying may be completed in a
single afternoon in a rather hot oven. Be careful that it does not
scorch.

When needed for use, soak over night and cook in accordance with recipes
for Stewed Corn, Succotash, etc., pages 265, 234, only remembering to
allow a longer time.

_RECIPES FOR PEAS._

STEWED PEAS.--If from the garden, pick and shell the peas with
clean hands; if from the market, wash the pods before shelling, so that
the peas will not require washing, as they are much better without. When
shelled, put into a colander and sift out the fine particles and
undeveloped blossoms. If not of equal growth, sort the peas and put the
older ones to cook ten minutes before the others. Use a porcelain
kettle, with one half pint of boiling water for each quart of peas, if
young and tender; older ones, which require longer stewing, need more.
Cover closely, and simmer gently till tender. The time required for
young peas is from twenty-five to thirty minutes; older ones require
forty to fifty minutes. Serve without draining, season with salt and
enough sweet cream to make them as juicy as desired. If preferred, the
juice may be thickened with a little flour.

The peas may be purposely stewed in a larger quantity of water, and
served in their own juices thickened with a little flour and seasoned
with salt.

_RECIPES FOR BEANS._

LIMA BEANS.--Lima beans are not good until they are full grown and
have turned white. Shell, wash, cover with boiling water, and cook about
one hour or until tender. Let the water nearly evaporate, and add milk
or cream thickened with a little flour. Season with salt to taste, boil
up once, and serve.

SHELLED BEANS.--Shell, wash, drop into boiling water sufficient to
cover, and cook until tender. Let the water boil nearly away, and serve
without draining. Season with thin cream, and salt if desired.

STRING BEANS.--Wash well in cold water. Remove the strong fiber, or
strings, as they are called, by paring both edges with a sharp knife;
few