Stewed beans are prepared in the same way.  The only difference is, they are not taken out of the scalding water, but are allowed to stew in more water, with a piece of pork and a little pepper, three hours or more.

Dried peas need not be soaked over night.  They should be stewed slowly four or five hours in considerable water, with a piece of pork.  The older beans and peas are, the longer they should cook.  Indeed, this is the case with all vegetables.

SOUSE.

Pigs’ feet, ears, &c., should be cleaned after being soaked in water not very hot; the hoofs will then come off easily with a sharp knife; the hard, rough places should be cut off; they should be thoroughly singed, and then boiled as much as four or five hours, until they are too tender to be taken out with a fork.  When taken from the boiling water, it should be put into cold water.  After it is packed down tight, boil the jelly-like liquor in which it was cooked with an equal quantity of vinegar; salt as you think fit, and cloves, allspice, and cinnamon, at the rate of a quarter of a pound to one hundred weight:  to be poured on scalding hot.

TRIPE.

Tripe should be kept in cold water, or it will become too dry for cooking.  The water in which it is kept should be changed more or less frequently, according to the warmth of the weather.  Broiled like a steak, buttered, peppered, &c.  Some people like it prepared like souse.

GRAVY.

Most people put a half a pint of flour and water into their tin-kitchen, when they set meat down to roast.  This does very well; but gravy is better flavored, and looks darker, to shake flour and salt upon the meat; let it brown thoroughly, put flour and salt on again, and then baste the meat with about half a pint of hot water (or more, according to the gravy you want.) When the meat is about done, pour these drippings into a skillet, and let it boil.  If it is not thick enough, shake in a little flour; but be sure to let it boil, and be well stirred, after the flour is in.  If you fear it will be too greasy, take off a cupful of the fat before you boil.  The fat of beef, pork, turkeys and geese is as good for shortening as lard.  Salt gravy to your taste.  If you are very particular about dark gravies, keep your dredging-box full of scorched flour for that purpose.

POULTRY.

There are various ways of deciding about the age of poultry.

If the bottom of the breast bone, which extends down between the legs, is soft, and gives easily, it is a sign of youth; if stiff, the poultry is old.

If young, the legs are lighter, and the feet do not look so hard, stiff, and worn.