to digest that even a little girl may have two helpings.

If you like it to look green, put a tiny bit of soda in the water
when you cook it.


Lima Beans

Shell them and cook like peas; pour over them a half-cup of
cream sauce, if you like this better than having them dry.


Peas

Shell them and drop them into a saucepan of boiling water,
into which you have put a teaspoonful of salt and one of sugar.
Boil them till they are tender, from fifteen minutes, if they are
fresh from the garden, to half an hour or more, if they have stood
in the grocer's for a day or two. When they are done they will
have little dents in their sides, and you can easily mash two or
three with a fork on a plate. Then drain off the water, put in
three shakes of pepper, more salt if they do not taste just right,
and a piece of butter the size of a hickory-nut, and shake them
till the butter melts; serve in a hot covered dish.


String Beans

Pull off the strings and cut off the ends; hold three or four beans
in your hand and cut them into long, very narrow strips, not into