Squash And Corn. - Spanish Style

Take 3 small summer squashes and 3 ears of corn; chop the squashes and cut the corn from the cobs. Put into a saucepan a spoonful of lard or butter, and when very hot an onion; fry a little; add the corn and squash, 1 tomatoe and 1 green pepper, cut small, and salt to taste. Cover closely and stir frequently to prevent scorching.

Broiled Oysters

In order to broil oysters properly, take those of the largest size, drain, and dry in a cloth, and lay carefully on a nice wire grid-iron that will hold them tight; sprinkle slightly with salt and pepper, and put them over a good clear fire for a short time, and turn, taking care not to broil too much; serve with the best butter on a hot dish.

Pumpkin Or Squash Custard

Take enough pumpkin or squash to make 1 quart when cooked; and after it is boiled or steamed, rub through a sieve, and work in 3 eggs well beaten, with rich milk sufficient to make the proper consistence, adding sugar to taste; season with ginger and allspice, and bake in cups or dishes to a nice brown. May be eaten hot, but is better cold.

Fig Pudding

Take 1 pint grated bread crumbs, 1 cup suet, 1 cup brown sugar, 2 eggs and 1/2 pound of fresh figs. Wash the figs in warm water, and dry in a cloth; chop the suet and figs together, and add the other ingredients, also 1 nutmeg, grated. Put in a mould or floured bag, and boil 3 hours. Serve with hard sauce.

Fried Apples

Take 6 good cooking apples, cut in slices 1/4 of an inch thick; have a pan of fresh hot lard ready, drop the slices in and fry brown; sprinkle a little sugar over them and serve hot.

Boiled Celery

Cut the white stalks of celery the length of asparagus, boil in as little salted water as possible until quite tender. The root, cut in slices, is equally good. Dress with drawn butter made with the water in which the celery was boiled. This vegetable is said to be a sedative and antidote to nervous debility.

Selecting Meats

For a roast of beef, select from the ribs nearest the point of the shoulder-blade, running backward For steaks, choose that with the diamond bone on either side. For chops of mutton or lamb, select the rib. For roasting, choose the loin or saddle; and for boiling, the leg of mutton - but not of lamb, the latter being best roasted. For corned-beef, select parts commonly known as the navel and plate pieces, and next best to these, the brisket and rounds.

Rebecca Jackson's Rice Pudding

Take 1 quart of rich milk; 3/4 of a coffee-cup of rice, well washed, and a lump of butter the size of an egg, and 1 nutmeg. This pudding must be made quite sweet, and without eggs. Bake three hours in a moderate oven, stirring occasionally the first hour. Bake until the top is a dark brown. To be eaten cold.

[This pudding - which was a common dish in the last century - was generally baked on Saturday for Sunday's dessert.]

Bread-And-Butter Pudding

To 1 quart of milk, add 3 or 4 eggs, well beaten, with sugar enough to make rather sweet, and season with nutmeg or cinnamon Put in a baking-pan and cover with slices of nice bread, buttered on both sides. Bake until the bread is nicely browned, taking care, however, not to bake too much, which would make it watery. Good either hot or cold.

Codfish Cakes

Pick boiled codfish in small bits, adding equal quantities of mashed potato and fish, with two eggs, well beaten, seasoning with black pepper, and roll in a little flour, the shape of a small cake. Fry in sweet lard, or nice drippings, to a nice brown, but not hard.

Pickled Grapes

Remove from ripe grapes all imperfect and broken berries; line an earthen jar with grape leaves and fill with grapes. To 2 quarts vinegar add 1 pint white sugar, 1/2 ounce ground cin-namon, and 1/4 ounce cloves. Let vinegar and spices boil five minutes; then add the sugar, and, when moderately cool, pour over the grapes.

Singeing Fowls

The best mode I have ever followed for singeing fowls, is to put 2 or 3 tablespoonfuls of alcohol in a tin dish and light with a match, thus making a large flame, without smoke - that is apt to injure the flavor of the bird.

To Clean Tin-Ware

The best thing for cleaning tin ware is common soda; dampen a cloth, dip it in the soda, rub the ware briskly, after which wipe dry.