Cut corn from cob till there is about a quart of it and carefully pick out all bits of stalk or silk, beat 2 eggs very light, stir them into corn with 2 tablespoons of flour; salt and pepper, have some lard hot and drop in the corn tablespoonful at a time. Fry a light brown.
Boil ¼ pound of maccaroni in boiling salted water until tender, blanch and arrange on hot platter; mince ½ pound raw ham and brown in a little of its own fat; spread this over the maccaroni; pour over the whole a pint of thick, stewed tomato pulp, garnish with dry bread crumbs browned in butter.
Break ½ package of spaghetti into small pieces; add ½ teaspoon salt, cover with boiling water and boil for 20 minutes; add one pint of tomatoes, ½ cup of chopped cheese, 2 tablespoonfuls of butter, a pinch of pepper and cook for 10 minutes; add ½ cup of cream just before removing from the stove.
Take 1 pint shelled Lima beans (green), wash, cover with hot water, let stand five minutes, pour off, place over fire and boil fifteen minutes; have ready corn cut from six good sized ears and add to beans, boil half an hour, add salt, pepper and 2 tablespoons butter. String beans may be used, cooking 1 hour before adding corn.
One pint of sour milk, 1 quart of flour, 1 egg, 1 teaspoon baking powder, ½ teaspoon soda, flour, baking powder and soda sifted together.
Peel and slice raw potatoes thin for frying, butter an earthen dish, put in layer of potatoes, season with salt, pepper and butter (and a bit of onion chopped fine, if liked), sprinkle a little flour over, now another layer of potatoes with seasoning; continue until dish is full. Just before putting in oven pour one quart hot milk over. Bake three-quarters of an hour. Cold boiled potatoes may be used the same way, it will take less time to cook them; they are delicious either way.
Soak small white beans over night in fresh water, in the morning put them in a kettle with a second water sufficient to cover, and parboil until the skins present a shriveled appearance. Pour off the water, add salt to the beans, place in the middle of the beans a piece of bacon. Mix in a cup a tablespoon of molasses or brown sugar, half a teaspoon soda and half a teaspoon dry mustard, and add this to the beans. The above quantities are for a quart of beans. Cover with warm water and bake five hours. Keep watch that the water does not dry out until the beans are thoroughly cooked.
Slice about half an inch thick; pare and parboil in salt water, then dip in beaten egg and flour and fry in half butter and half lard.
Split and soak in weak salt water a few hours, drain well, flour and fry in butter to a nice brown.
Take small ripe tomatoes, put on lettuce leaf in individual dishes, make the following dressing: Scant half cup vinegar, 1 egg, 2 tablespoons sugar, little salt, teaspoon butter, boil, stir till cool, put spoonful over each tomato. This makes a pretty dish.