Young Corn Omelet

Mrs. Geo. Clark.

To a dozen ears of fine young corn allow five eggs. Boil the corn a quarter of an hour, and then with a large grater grate it down from the cob. Beat the eggs very light, and then stir gradually the grated corn into the pan of eggs. Add a small saltspoon of salt, a very little cayenne. Put into a frying-pan equal quantities of butter and fresh lard; stir them well together over the fire. When they boil, put in this mixture thick, and fry it, afterwards browning the top with a red-hot shovel or a salamander. Transfer it, when done, to a heated dish, but do not fold it over. It will be found excellent. This is a good way of using boiled corn that has been left from dinner the preceding day.

Stringed Beans

Mrs. R. M. Widney.

After stringing, washing, and snapping beans into small pieces, cover with cold water and cook until perfectly tender. If water remains turn it off. Cook dry being careful not to burn. Then add one tablespoon of butter; stir for a moment or two, after which add salt, pepper and cream; half a teacup will do; more is better.

Asparagus

Mrs. Anna Ogier.

Foil tender in salted water, and serve with melted butter.

Imitation Oysters

Mrs. Mary A. Lindley.

Grate young green corn in a dish. To one pint of grated corn add one egg, well beaten, a small teacup of flour, half a cup of butter. Season with salt and pepper; mix well together. A tablespoonful of the mixture will equal an oyster in size. Fry a light brown, and when done butter them.

Corn Pudding

Mrs. Goodwin.

Cut the corn lengthwise and scrape out the juices. Fill the buttered dish two-thirds full of corn; add one-third of milk, to which has been added two well-beaten eggs. Stir this mixture, season with pepper and salt, and butter in bits on top.

Okra

Mrs. Anna Ogier.

Boil in clear water, with a little salt. When tender, dish and season with butter, pepper and salt.

Egg Plants

Mrs. M. E. J.

Boil three or four large ones till tender. Peel and mash. Season with black pepper, salt, and a teaspoonful of thyme; add a little butter and a few bread crumbs. Mold in a pie pan, sprinkle bread crumbs on top, and lay a few dabs of butter around. Brown in the oven.

Baked Tomatoes For Breakfast

Mrs. T. S. Stanway.

Take a quart of cold stewed tomatoes, beat into it two eggs, four tablespoonfuls of bread crumbs, a tablespoonful of chopped parsley, a little more salt and pepper, and bake for twenty minutes in a quick oven.

Baked Beans

Mrs. Mary Backman.

One quart of white beans, soaked over night. Put on two quarts of water; boil one hour. Put in a piece of corned pork, about one pound - a thin piece; boil a half hour in with the beans. Then take out the beans and pork; put them in a dish, to bake in the oven. Place the pork in the center of the beans and score well. Pour two tablespoon-fuls of molasses over the beans.