Stewed Celery

Wash the celery clean, cut it in pieces about two inches in length, put it in a stew-pan with cold water to cover, and simmer slowly nearly two hours; then drain off the water; add to the celery a coffeecup of cream, two ounces of butter with a tea-spoonful of flour mixed in it, and a little salt; give a boil up and serve. Serve with boiled poultry or mutton.

Hominy

Philadelphians call by this name the full-sized unbroken article; take of such a coffeecupful, wash it in two or three waters; its whiteness depends somewhat on this, and put it in an earthen sauce-pan with a close-fitting lid, holding about two quarts or a little more (no less), fill up with cold water, cover closely, and set it far off in one corner of the range the morning of the day before you wish it for dinner; do not disturb it until next day; then quite early in the morning bring it forward where it will cook slowly, stir it occasionally, add no more water, and let it cook until ready to serve for dinner, be that early or late; towards dinner-time, if not boiled sufficiently dry, leave off the lid for a while that the water may all evaporate, as it must be dry without draining. When ready to serve it, put in a vegetable-dish a piece of butter as large as an egg and a teaspoonful of salt, turn the hominy in the dish, make a little hole in the middle, put in it two tablespoonsful of cream (not milk), cover closely and send to table, to be stirred when helped.

If these directions are followed, you will have hominy in perfection, which is a very excellent dish; most other ways of cooking it you have a compound that nobody eats.

Samp Or Gritz

This is the hominy ground rather coarsely, called sometimes breakfast-hominy; it will boil in a much shorter time than the above; put it on in cold water, and boil it an hour or two slowly, served plainly and seasoned at the table. When cold, you may make a very nice dish of what has been left from another meal by stirring in it, to about a pint, three eggs well beaten, butter the size of an egg melted in a cup of warm milk, and a little salt; beat it until perfectly smooth, butter a dish, turn in the mixture, and bake in a quick oven from half to three-quarters of an hour; when a nice brown, it is done. For breakfast, or to eat with roast meat at dinner.

Succotash

Shell a quart of Lima or string beans (the last, after the pods are too old for the table), put them in a stew-pan with two quarts of cold water, and cook them an hour or until they are tender, allowing the water to boil away until there is very little on them; cut the corn from two dozen ears, scrape the cob down with the back of a knife, add all to the beans, with pepper, salt, and a teacup of cream, simmer gently for twenty minutes, stirring frequently to prevent burning; then add butter the size of an egg, stir it well in and serve.