[Modern cookery, in all its branches

When still quite green and tender, the ears of maize or Indian corn are very good boiled and served as a vegetable ; and as they will not ripen well in this country unless the summer be unusually warm and favourable, it is an advantageous mode of turning them to account. Strip away the sheath which encloses them, and take off the long silken fibres from the tops ; put the corn into boiling water salted as for asparagus, and boil it for about half an hour. Drain it well, dish it on a toast, and send it to table with melted butter. The Americans, who have it served commonly at their tables, use it when more fully grown than we have recommended, and boil it without removing the inner leaves of the sheath ; but it is sweeter and more delicate before it has reached so advanced a state. The grains may be freed from the corn-stalks with a knife, and tossed up with a slice of fresh butter and some pepper and salt, or served simply like green peas. Other modes of dressing the young maize will readily suggest themselves to an intelligent cook, and our space will not permit us to enumerate them 25 to 30 minutes. MUSHROOMS AU BEURRE. {Delicious.') Cut the stems from some fine meadow mushroom-buttons, and clean them with a bit of new flannel, and some fine salt ; then either wipe them dry with a soft cloth, or rinse them in fresh water, drain them quickly, spread them in a clean cloth, fold it over them, and leave them for ten minutes, or more, to dry For every pint of them thus prepared, put an ounce and a half of fresh butter into a thick iron saucepan, shake it over the fire until it just begins to brown, throw in the mushrooms, continue to shake the saucepan over a clear fire that they may not stick to it nor burn, and when they have simmered three or four minutes, strew over them a little salt, some cayenne, and pounded mace ; stew them until they are perfectly tender, heap them in a dish, and serve them with their own sauce only, for breakfast, supper, or luncheon. Nothing can be finer than the flavour of the mushrooms thus prepared ; and the addition of any liquid is far from an improvement to it. They are very good when drained from the butter, and served cold, and in a cool larder may be kept for several days. The butter in which they are stewed is admirable for flavouring gravies, sauces, or potted meats. Small flaps, freed from [chap. XVIt. the fur and skin, may be stewed in the same way ; and either these, or the buttons, served under roast poultry or partridges, will give a dish of very superior relish. Meadow mushrooms, 3 pints, fresh butter 41 oz. : 3 to 5 minutes. Salt, 1 small teaspoonful ; mace, half as much ; cayenne, third of saltspoonful : 10 to 15 minutes. More spices to be added if required — much depending on their quality ; but they should not overpower the flavour of the mushrooms. Obs.— Persons inhabiting parts of the country where mushrooms are abundant, may send them easily, when thus prepared (or when potted by the following receipt), to their friends in cities, or in less productive counties. If poured into jars, with sufficient butter to cover them, they will travel any distance, and can be re-warmed for use. POTTED MUSHROOMS.