Corn Oysters

One cupful of flour, half a cupful of melted butter, three table-spoonfuls of milk, two teaspoonfuls of salt, one-fourth of a teaspoonful of pepper, one pint of grated corn. Pour the corn on the flour, and beat well; then add the other ingredients, and beat rapidly for three minutes. Have fat in the frying-pan to the depth of about two inches. When smoking hot, put in the batter by the spoonful. Hold the spoon close to the fat and the shape of the oyster will be good. Fry about five minutes.

New Bedford Corn Pudding

Twelve ears of corn, four eggs, a generous pint and a hall of milk, a generous teaspoonful of salt, four table-spoonfuls of sugar. Grate the corn, beat the eggs with a spoon, and mix all the ingredients together. Butter a deep earthen dish, and pour the mixture into it. Bake slowly two hours. Serve hot. When the corn is old it will take one quart of milk. If very young and milky, one pint of milk will be sufficient.

Pickled Beets

Cut boiled beets in slices. Lay these in a large glass jar or earthen pot. For every beet, put in one slice of onion, one table-spoonful of grated horse-radish, six cloves, and vinegar enough to cover. The beets will be ready to use in ten or twelve hours. They will not keep more than a week.

Baked Beans

Pick one quart of beans free from stones and dirt. Wash, and soak in cold water over night. In the morning pour off the water. Cover with hot water, put two pounds of corned beef with them, and boil until they begin to split open, (the time depends upon the age of the beans, but it will be from thirty to sixty minutes). Turn them into the colander, and pour over them two or three quarts of cold water. Put about half of the beans in a deep earthen pot, then put in the beef, and finally the remainder of the beans. Mix one tea-spoonful of mustard and one table-spoonful of molasses with a little water. Pour this over the beans, and then add boiling water to just cover Bake slowly ten hours. Add a little water occasionally.