Preparation:

1. Cut fine the cucumbers, the celery and the radish. Season with salt, and place aside for one or two hours.
2. When ready, wash well, and season again to taste. Then pour over the dressing made of the ingredients listed above and made in the following manner:
3. Blend first the mustard with the vinegar, and then with the olive oil, stirring constantly. Then cut the parsley very fine, press, add to the rest, and mix well.

Note: Salad may be made of any herb, or a few different herbs combined, according to taste, and the above dressing used over it.

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Ingredients:
1/4 peck of young green beans*
1/2 dozen ears of young but full-grown Indian corn, (or 8-9, if they are not all large)
1 small teaspoonful of salt
1 large piece of butter (at least the size of an egg)
black pepper

Preparation:

1. String 1/4 peck of young green beans, and cut each bean into three pieces (not more), and do not split them. Throw the beans into a pan of cold water, as you cut them. Have ready over the fire a pot or sauce-pan of boiling water; put in the beans and boil them rapidly for nearly 20 minutes. Afterwards take them up and drain them well through a colander.
2. Take 1/2 dozen ears of young but full-grown Indian corn, (or 8-9, if they are not all large) and cut the grains down from the cob. Mix together the corn and the beans, adding a very small teaspoonful of salt, and boil them about 20 minutes.
3. Then take up the succotash, drain it well through a sieve, put it into a deep dish, and while hot mix in a large piece of butter (at least the size of an egg), add some pepper and send it to the table. It is generally eaten with salted or smoked meat.

*Fresh Lima beans are excellent cooked in this manner with green corn. They must be boiled for half an hour or more before they are cooked with the corn.
Dried beans and dried corn can also be used for succotash, but they must be soaked all night before boiling. The water poured on them for soaking should be hot.

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Preparation:

1. Take a peck of peas, separate the old from the young, boil the former till they are quite tender in good stock, then pass them through a sieve, and return them to the stock.
2. Add the young peas, a little chopped lettuce, small pieces of cucumber fried to a light brown, a little bit of mint, pepper, and salt. Two or three lumps of sugar give a fine flavor.

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Ingredients:
4 strawberries
2 oz pineapple juice
3 oz orange juice
1/2 oz kiwi syrup
2 tbsp melons

Preparation:

Blend until smooth. Add half a glassful of crushed ice, and blend again briefly. Pour into a pina colada glass, and garnish with fruit. Serve with straws.

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Ingredients:
1 oz. Dark Rum
1 oz Light Rum
1 oz Orange Curacao
2 oz Orange Juice
1/2 oz Lime Juice
Dash Orgeat
Dash Simple syrup

Preparation:

Combine all of the ingredients in the order listed in a Old Fashioned style glass over shaved ice. Stir with a swizzle stick. Garnish with a slice of pineapple and a cherry.

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Preparation:

1. Pare thinly the rind of three large lemons, put it into a large jug with one pound of raisins stoned and finely chopped, one pound of sugar, and the juice of the lemons.
2. Add one gallon of boiling water, leave to stand for five days, stirring well every day. Then strain and bottle for use.

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