Corn Oysters

Take fresh, sweet corn and with a sharp knife cut down the centre of each row of kernels. Scrape out the pulp, leaving the kernels on the cob. Hold your cobs over a bowl as you scrape out the pulp. Allow the yolk of an egg to one cut of pulp. Season to taste with butter, salt and pepper, and just before you begin to fry add the white of the egg beaten to a stiff froth. Have ready a griddle or fryingpan heated hot and covered with melted butter. Drop the corn batter from a spoon and it will form in the shape and size of oysters. Fry a light brown and serve hot on a hot plate.

Cooking Eggplant and Boiled Eggplant

Cut the eggplant in two and boil till soft. Take the pulp out of the shells. Have ready two or three slices of bacon and an onion or two minced together. Mix with the pulp, add a few grated breadcrumbs, pack back in the shells, sprinkle with breadcrumbs, put on bits of butter or a few drops of olive oil and set in the oven to brown.

Eggplant In Creole Fashion

Put a large fresh eggplant in boiling water, cook five minutes, remove and drain. When cold, cut off the top and scoop out the inside. Cook one tablespoon of fine chopped white onion in one tablespoon of butter. Add two tablespoons of chopped mushrooms and two tablespoons of chopped green peppers. Cook a few minutes without browning; then add three slices of stale bread that have been soaked in water, stir and cook five minutes. Remove from fire, season with half a teaspoon of salt, onequarter of a teaspoon of pepper, and add two whole eggs. Mix this filling into the eggplant and replace the top as a cover. Lay a square piece of cheesecloth on the table, and place a few thin slices of larding pork on the cloth. Put the eggplant on top and roll it in the cloth.

Tie the cloth on both ends and put it in a deep round pan. Add half a can of tomatoes, one ounce of butter, half a teaspoon of salt, one teaspoon of sugar, a little pepper, half a tablespoon of finechopped onions and green peppers, and half a cup of stock or sour cream. Cover the pan tightly, place it in a medium hot oven to bake one hour. Shortly before serving, remove the eggplant, free it from the cloth, place it on a warm dish and garnish with baked tomatoes and potato balls. Rub the tomatoes in which the eggplant was cooked through a sieve and serve them with the eggplant. If mushrooms are not to be had, they may be omitted.

Fried Eggplant.

A New Orleans Receipt salt the slices of eggplant and lay them in a china dish. Cover with a cloth and lay a weight on the cloth to press out the bitter juice and make the vegetable tender. Let stand half an hour. Then wash off the salt and dry the slices in a fresh cloth. Dip them in white of egg and then in flour, and fry in a deep pan of boiling lard.

Stuffed Eggplant

Boil an eggplant half an hour. Then cut it in two hemispheres and scrape out the pulp. Mash with two tablespoons of butter, and salt and pepper to taste. Beat the seasoned pulp, put it back in the skins, sprinkle with breadcrumbs, and brown in the oven a few minutes before serving.

Cooking Greens Okra

Greens

Wash young spring dandelions, or beet tops, or pursuance, or sour dock, in several waters before putting in boiling water. Cook for an hour or more that is, cook till tender. The time varies with the condition of the greens. Add salt half an hour before they are done. When done, drain, press in bowl or mold, and serve with some such fat meat as boiled ham and a dash of vinegar. Cooked dandelions may also be made into a salad, served with a French dressing or mayonnaise.

Kale

Strip off the leaves and wash them thoroughly. Then cook till tender in boiling water. Drain, season with salt, butter, and pepper, and serve with hardboiled egg cut in slices and laid over the pressed kale. A jowl of the pig or a ham end is sometimes cooked with the kale for the flavor it gives the vegetable and for a meat to eat with it.

How To Cook Kohlrabi

Follow rules for cooking turnips.Stewed Mushroom be sure you have the edible mushroom, not the poisonous toadstool. Scrape the stem and cut off the earthy part. Wash in cold water and take the skin from the top. Put them in a porcelain saucepan, half cover with water and stew till tender, which will be in about twenty minutes or half an hour. Salt, thicken, allowing a tablespoon of flour stirred in a tablespoon of butter to a pint of the mushrooms. Pepper may be added if wished.Canned mushrooms are stewed in the same way, requiring less cooking.

Mushrooms Stuffed With Chicken

Procure eight or ten goodsized fresh mushrooms of an even size, cut off the stems, remove the gills, peel neatly, drop them as soon as peeled in a bowl of cold water, to which one gill of lemonjuice has been added. Chop the mushroom stems fine and place a saucepan with a small finechopped white onion and one tablespoon of butter over the fire. Cook two minutes. Add the chopped mushroom stems. Cook slowly five minutes, season with onequarter of a teaspoon of salt, a little pepper, and fine chopped parsley. Remove, and when cold divide this mixture among the welldrained mushrooms. Chop fine the breast of a chicken and rub it through a sieve, then weigh it; there should be four ounces, good weight.