One can of best corn, butter the size of a bird's egg, one cupful of rich milk, salt, sugar. Boil all togther for about ten minutes. Fresh corn may be prepared in the same way, after it has been boiled and cut from the cob. P. S. E.
This should be cooked on the same day it is gathered; it loses its sweetness in a few hours. Strip off the husks, pick out all the silk, and put it in boiling water; if not entirely fresh add a tablespoonful of sugar to water, but no salt; boil twenty minutes and serve on a napkin.
Mrs. A. Armstrong.
Take a can of corn, add it to a pint of Lima beans, place them in a saucepan with a large lump of butter, a little salt and pepper and one-half pint of sweet milk. Heat it thoroughly for about ten minutes, add two tablespoonfuls of Worcestershire sauce and serve. The beans must have been cooked previously. Miss Minnie Ray.
Take six full ears of sweet green corn, score the kernels and cut from the cob. Scrape off what remains on the cob with a knife. Add one quart of milk, three eggs well beaten, two tablespoonfuls of corn-starch, one-fourth teacupful of butter, a tablespoonful of sugar and salt to taste. Bake in a well-greased earthen dish, in a hot oven two hours. Place it on the table browned and smoking hot. A. T. O.
Heat a cupful of milk and thicken with two tablespoonfuls of butter, cut into bits, and roll in flour. Add pepper, salt, the beaten white of an egg, and boil up one minute, stirring well. Take from the fire, squeeze the juice of a lemon through a hair sieve into the sauce and pour one-half into a sauce-boat, the rest over the cauliflower. Mrs. Serah Paulding.
Boil one whole cauliflower in salted water till tender, then drain and cut rather coarsely. Mix one-half ounce of butter and one ounce of flour together, stir it into one cupful of hot milk till it is thick and smooth, add salt and pepper; stir in one ounce of grated Parmesan cheese and pour this gently over the cauliflower, sprinkle cheese over the top and brown in very hot oven. Serve hot. Mary.
Take off all the green leaves, cut the flower close at the bottom, from the stalk; if large, divide into four quarters. Put into cold water, let it lie an hour, then put into boiling milk and water, or water only - milk makes it whiter - skim while boiling. When the stalks are tender take it up at once or it loses its crispness. Lay it on a cloth or colander to drain and serve with melted butter. Mrs. F. Thorne.
Take a fine white head of cauliflower and chop it fine. Put a piece of butter as large as a butternut into a shallow pan; add three or four table-spoonfuls of strong vinegar. Stew the cauliflower, covered over with a flat tin, for twenty minutes, or until it is perfectly tender. Serve on slices of toasted bread, or on a platter with bits of toast cut into triangles, and well browned, then laid in points around the dish. This is a nice luncheon or supper dish. Mrs. Lily Baker.
Separate the leaves of two cabbages carefully, boil until about one-half done in salt water, drain well, then take a clean, large napkin, lay it into a colander, over this place the largest leaves, one next to the other, overlapping some and meeting at the bottom, with the bottom of the leaf down. During the time the cabbage is boiling, prepare the forcemeat, regulate the quantity of meat according to the size of the cabbage you wish to make. Chop the small leaves of the cabbage very fine, add to the chopped meat bread-crumbs, three eggs, a liberal piece of butter and cream; mix this thoroughly and season with pepper, salt, and allspice; spread a thick layer of this over the leaves in the colander, cover with another layer of boiled cabbage leaves, continue this until it is all used up. Now take the two opposite corners of the napkin, also the two others, and secure firmly with a string, allowing plenty of room for swelling, but at the same time retaining the shape as much as possible. Boil it in plenty of water to cover well for two or three hours. Serve the cabbage whole, and garnish with parsley, when served hot; when served cold, slice it. Excellent either way. F. W.
Remove the outside leaves of the cabbage heads and quarter them; boil in salt water until almost tender, then drain in a colander. Put over the stove, add one cupful of rich cream, let come to a boil and thicken with butter and flour stirred to a cream; add pepper, salt and nutmeg, if liked. Julia M.
Chop one firm head of cabbage till fine. Put it into a kettle and add one teacupful of water, salt and pepper. Let boil till tender, add butter the size of an egg and with the cover off let the cabbage fry a light brown, adding a little sugar and two tablespoonfuls of vinegar, and serve.
Chop cold boiled cabbage and drain until dry. Stir in melted butter, salt and pepper to taste. Add four tablespoonfuls of cream or milk and put on the stove. When heated thoroughly add two well-beaten eggs, and then put into a buttered frying-pan. Stir until very hot and light brown on the under side. Turn out up-side down so the brown part will be on top, and serve hot. Amanda Briggs.
Slice a head of cabbage fine, put it in a stew-pan with a little water, and scald well; sprinkle salt and pepper over it; then take two-thirds of a teacupful of vinegar, one-third of a teacupful of water, one egg, one-half teaspoonful of flour, a piece of butter, all well mixed together; pour it over the cabbage, and let it come to a boil, when it is ready for the table.
Harriet A. Haight.
Shave the cabbage, putting into jar or bowl. Sprinkle salt through it and on top (about one cupful of salt for three cabbages). Let it stand twelve hours, then drain off and let stand one hour. Boil three quarts of vinegar, adding one ounce of whole mace and one ounce of whole black pepper. Let boil fifteen minutes, strain out the spice, pour hot vinegar over cabbage (sufficient to cover), tie a cloth over the jar and set away for use. Mrs. B. Marchant.