191. Put a piece of pickled pork in a pot with two quarts of water. In another pot put one quart of dried beans, which must have been carefully picked and washed. As soon as the beans begin to boil take them out, put them in a colander to drain, then put them in with the meat and just cover the whole with water. Boil them till they are quite soft and send them to the table.
192. These should be boiled in very little water, with a tea spoonful of salt to a pint of water, and if the peas are not very sweet add a little sugar. When they are young fifteen minutes is sufficient to boil them. Drain them and add butter, pepper and salt to the taste.
193. Scrape the roots, wash and boil them in water with a little salt. When they are soft take them up, drain them and season to the taste with pepper, and more salt if necessary. For ten roots pour over half an ounce of melted butter.
194. Boil the roots in water, with a little salt, until they are soft. Take them up, mash them very fine, add pepper and salt to the taste. Have ready some bread crumbs or grated cracker, and a couple of eggs beaten. With a spoon dip out a portion of the salsify about as large as an oyster, dip it in the egg, then in the cracker, and fry it in hot lard. When of a light brown on both sides lay them on a dish and send to the table. This is a breakfast dish.
195. Wash the roots and scrape them clean; grate them and add a little pepper and salt; beat two eggs, add a pint of milk, and stir in enough flour to make a thick batter, also salt to the taste. Mix the salsify with the batter, and have ready a pan with some hot lard, dip out a spoonful of the batter and drop in the pan, then another close by the first, and so on. Turn the fritters, and when they are of a light brown on both sides they are done.
196. Boil the roots till tender, mash them and season with salt to the taste. Make a batter as directed in No. 3, mix the salsify with it, and proceed as before.
197. Pare, core and slice your apples, put them in a kettle with water enough to keep them from burning, cover them, and as soon as they are soft mash them very fine. When they are nearly cold sweeten them to the taste.
198. Half a pint of water, Five ounces of nice _brown_ sugar, Two ounces of butter, Three tea spoonsful of flour, The rind of a lemon grated, and some of the juice.