Fried Bananas

Peel and slice the bananas, sprinkle with salt, dip in thin batter, and fry in butter. Serve at once.

Stewed Mushrooms

Choose button mushrooms of uniform size. Wipe clean with a wet flannel cloth, and cut off the stalks. Put into a porcelain sauce-pan, cover with cold water and stew gently fifteen minutes. Salt to taste; add a tablespoonful of butter, divided into bits and rolled in flour. Boil three minutes, stir in three tablespoonfuls of cream, whipped up with an egg, stew two minutes without letting it boil, and serve.

Broiled Mushrooms

Peel the finest and freshest you can get; score the under side and cut the stems close. Put into a deep dish and anoint well, once in a while, with melted butter. Salt and pepper, and let them lie in the butter an hour and a half. Then broil over a clear, bright fire, using an oyster gridiron, and turning it over as one side browns. Serve hot, well buttered, pepper and salt, and squeeze a few drops of lemon juice upon each.

Boiled Hominy

Soak the hominy over night in cold water. Next day put it into a pot with at least two quarts of water to a quart of hominy, and boil slowly three hours, or until it is soft. Drain in a colander, put it in a vegetable dish, and stir in butter, pepper and salt. The hominy gritz is cooked in the same way; stir often, as this is apt to stick. It should be as thick as mush, and it is generally eaten at breakfast, with sugar, cream and nutmeg.

Fried Hominy

Put a good lump of butter in a frying-pan, and heat it; turn in some cold boiled hominy, and cook until the under side is browned. Place a dish up side down on the frying-pan, and upset the former, that the brown crust may be uppermost. Eat with meat.

Fried Mush

Put a quart of water over the fire to boil. Stir a pint of cold milk with one pint of cornmeal, and one teaspoonful of salt. "When the water boils, pour in the mixture gradually, stirring all well together. Let it boil an hour, stirring often to prevent burning. When cold, slice, and dip in beaten egg, then in bread crumbs, and fry in boiling lard like doughnuts.

Boston Beans

Three pints of beans, put to soak over night in tepid water. In the morning put them in a large pan in some clear water, and let them stand on the back of the stove. Be sure not to let them boil, for that would break the beans; the beauty is to keep them whole; if they reach the boiling point pour in some cold water. Let them soak in this way till noon, then wash them clean, and put them in the bean pot with a pound of salt pork, which has been par-boiled and scored, two even tablespoonfuls of molasses; salt and pepper to taste. Cover them with boiling water, and set them in the oven to bake; add water if needed, and keep them covered until done.