Stewed Corn

If canned corn is used, put a sufficient quantity in a stewpan, with two or three spoonfuls of hot water, and, after adding pepper and salt to taste, put in a good-sized lump of butter, into which a teaspoonful of flour has been well worked, adding, at the same time, a cup of good, sweet milk or rich cream, and let it cook three minutes. Corn cut fresh from the cob should be boiled at least twenty minutes before adding the milk and butter.

Stewed Corn And Tomatoes

Take equal quantities of corn and tomatoes, and stew together half-an-hour, with butter, pepper and salt; and when taken up place slices of buttered toast in the dish in which it is served.

Succotash

This is the original native American Indian name for corn and beans. In compounding this most palatable and whole-some dish, take two or three pounds of green, climbing, or pole beans - the pods of which are large, and, at the same time, tender. Break these in pieces of something like half-an-inch long, and let them lie in cold water about half-an-hour, at which time drain this off. Put them in a porcelain-lined kettle, covering them with boiling water, into which put a large tablespoonful of salt. When the beans become tender, pour off the greater portion of the water, replacing it with that which is boiling, and and when the beans become entirely tender, cut from the cob about half the amount of corn you have of the beans, which boil for twenty minutes; but where canned corn is used five minutes will suffice. About five minutes before taking from the fire, take a piece of butter about the size of an egg, worked with sufficient flour or corn-starch to form a stiff paste. Season with plenty of black pepper and salt to taste, adding, at the same lime, a teacupful of rich milk or cream. Then, to keep warm, set back from the fire, not allowing to boil, but simmering slowly This will be equally good the next day, if kept in a cool place, with an open cover, which prevents all danger of souring. This is a simple, healthful, and most appetizing dish, inexpensive and at the same time easily prepared.

Saratoga Fried Potatoes

The mode of preparing the world-renowned Saratoga fried potatoes is no longer a secret. It is as follows:

Peel eight good-sized potatoes; slice very thin; use slicingmachine, when available, as this makes the pieces of uniform thickness. Let them remain half-an-hour in a quart of cold water, in which a tablespoonful of salt has been dissolved, and lay in a sieve to drain, after which mop them over with a dry cloth. Put a pound of lard in a spider or stewpan, and when this is almost, but not quite, smoking hot, put in the potatoes, stirring constantly to prevent the slices from adhering, and when they become a light brown, dip out with a strainer ladle.

[If preferred, cut the potatoes in bits an inch in length, and of the same width, treating as above.]

Salsify Or Oyster Plant

The best way I have yet found to cook this finely flavored and highly delicious vegetable is: First, wash clean, but do not remove the skin. Put the roots in more than enough boiling water to cover them; boil until quite soft; remove the skin; mash; add butter, and season with pepper and salt; make into the size of oysters, and dip in thin egg batter; fry a light brown. If the plant is first put into cold water to boil, and the skin scraped or removed, the delicate flavor of the oyster - which constitutes its chief merit - will be entirely dissipated and lost.

Egg Plant

There is no more delicate and finely-flavored esculent to be found in our markets than the egg plant, when cooked in the right manner. Properly prepared, it is a most toothsome dish; if badly cooked, it is anything but attractive. Of all the varieties, the long purple is decidedly the best. Cut in slices, less than one-fourth an inch in thickness; sprinkle with salt, and let the slices lie in a colander half-an-hour or longer, to drain. Next parboil for a few minutes, and drain off the water; season with salt and pepper, and dip in egg batter, or beaten egg, and fry in sweet lard mixed with a little butter, until the slices are a light brown. Serve hot.

To Boil Green Corn

Green corn should be put in hot water, with a handful of salt, and boiled slowly for half-an-hour, or five minutes longer. The minute the corn is done, pour off the water and let it remain hot. All vegetables are injured by allowing them to remain in the water after they are cooked.

Boiled Rice

American rice for all its preparations is decidedly preferable, the grain being much the largest and most nutritious. In boiling, use two measures of water to one of rice, and let them boil until the water is entirely evaporated. Cover tightly; set aside, and let steam until every grain is separated. When ready to serve, use a fork in removing the rice from the cooking utensil.

[The foregoing recipe was given me by a lady of South Carolina, of great experience in the preparation of this staple cereal product of the Southern Atlantic seaboard.]

Stewed Okra

Cut into pieces one quart of okra, and put to boil in one cup of water; add a little onion and some tomatoes; salt and pepper to taste; and when all is boiled tender, add a good lump of butter, worked in with a spoonful of flour, and let stew five minutes, stirring frequently.