Green Corn (Boiled)

Green corn is too often spoiled by being left too long in the water. Very young corn is cooked in ten minutes, and any that is not tender in twenty minutes is too hard to be eaten at all. Husk the corn, remove the silk, and cut out all imperfect places. Put the ears into an iron pot, fill it with boiling water, cover the pot closely, and let it boil for fifteen minutes. Corn is delicious if boiled in the inside husk, removing it before serving. It can be loosened to take out the silk and drawn up again.

Macaroni Milanese

Throw the macaroni into boiling water, allowing it plenty of room for swelling. Add some salt and let it boil for twenty-five minutes. Drain it in a cullender, then put it into a deep earthenware baking dish, in successive layers of macaroni and grated cheese. A little cayenne pepper greatly improves the flavor. Lay on the top slices of fresh butter, a quarter pound being enough for a large dishful. Pour over it enough unskimmed morning's milk to cover the whole, and bake in a regularly heated oven for fifteen or twenty minutes. Serve up quickly, and do not let it become dry by exposure to too intense a heat.

Stewed Potatoes

Peal and slice the potatoes. Put them into a saucepan, cover with boiling water, and boil until tender; then pour off the water. Roll a large piece of butter in flour and beat it in half a pint of hot milk till smooth. Season with pepper and salt and boil. When boiling, put in the potatoes; stew together for five minutes and serve very hot.

Fried Salsify

Stew the salsify as usual till very tender, then mash it very fine. Beat up an egg, add one teacupful of milk, a little flour, butter and seasoning of pepper and salt. Make into cakes and fry in boiling lard till light brown.

Stewed Salsify

Wash the roots and scrape off their skins, throwing them as you do so in cold water immediately, otherwise they will turn dark. Then cut transversely into little bits, throw them into fresh water; add a little salt and stew in a covered vessel until tender. Pour off the water; add a small lump of butter, a little pepper and a gill of sweet cream.

Broiled Tomatoes

Take nice firm tomatoes, slice them about half an inch thick, dip them in corn meal or cracker dust. Season them high with pepper and salt, then fry them in butter. When brown, take them out and lay them on a covered dish. Then take half a teacup of sweet cream and stir it in the spider where the tomatoes were cooked. Stir it well and let it get thoroughly hot, and serve in the covered dish.

Stuffed Tomatoes

Take good-sized ripe tomatoes. Make a hole in the centre and fill with stale bread-crumbs, butter, pepper and salt. Put it in the stove and bake until done. Serve on a flat dish.

Sweet Potatoes

Put them in a steamer and let them remain until done, and the skins can be easily removed; then slice them lengthwise, and put them in a baking dish with plenty of butter. Sprinkle a little brown sugar all through them; add a little water in the bottom of the dish and put it in to bake until brown. Serve it in the dish in which it is baked.