Buckeye cookery

baking, and serving like potatoes; or they may be cooked in a steamer, and served either in the shell, or scraped out, put in pan, mashed, and seasoned with butter, cream, salt and pepper; and then made not and served. | a i 3 SUCCOTASH. | Take one pint of shelled lima beans (green), wash, cover with hot water, — Jet stand five minutes, pour off, place over fire in hot water, and boil fifteen minutes; have ready corn, from six good-sized ears, and add to beans; boil half an hour, add salt, pepper and two table-spoons butter. Be careful in cutting down corn not) to cut too deep; better not cut deep enough and then scrape; after corn is added, watch carefully to keep from scorching. Or, to cook with meat, boil one pound salt pork two hours, add beaus, cook fifteen minutes, then add corn, omitting butter. Or, string beans may be used, cooking one hour before adding corn. : | Winter SuccorasH. Wash one pint lima beans (dried when green) and one and a half pints dried corn; put beans in kettle and cover with cold water; cover corn with cold water in a tin pan, set on top of kettle ef beans so that while the latter are boiling the corn may be heating and swelling; boil beans fifteen minutes, drain off, cover with boiling water, and when tender (half an hour) add corn, cooking both together for fifteen minutes; five minutes before serving, add salt, pepper and a dressing of butter and flour rubbed together, or onehalf tea-cup cream or milk thickened with one table-spoon flour. SPINACH. ; Look over the spinach, wash in four waters and take off stalks, boil in a sauce-pan without water-for thirty minutes, covering closely, drain in a colander and cut with a knife while draining ; season with pepper, salt and a little butter, boil two eggs hard and slice over the top;\serve hot. Or it may, when boiled soft, be rubbed through the colander, then put in frying-pan, with a Inmp of butter, seasoned with pepper and salt. - When hot, beat in two or three table-spoons rich cream. Put thin slices of buttered toast (one for each person) on dish and on each piece put a cupful of spinach neatly smoothed in shape, with the half of a hard-boiled egg on the top, cut part uppermost. Bakep TOMATOES. | Cut a thin slice from blossom side of twelve solid, smooth, ripe tomatoes, with a tea-spoon remove pulp without breaking shell; take a small, solid head of cabbage and one onion, chop fine, add _ bread-crumbs rubbed fine, and pulp of tomatoes, season with pepper, salt and sugar, add a tea-cup good sweet cream, mix well together, fill tomatoes, put the slice back in its place, lay them stem end down in a buttered baking-dish with just enough water (some cook without water), with a small lump of butter on each, to keep from burning, and bake half an hour, or until thoroughly done; place a bit of butter on each and serve in baking-dish. They make a handsome dish for a dinner-table.—Mrs. S. Saunders, Upper Sandusky. EscaLoPpeD TOMATOES. Put in a buttered baking-dish a layer of bread or cracker-crumbs seasoned with bits of butter, then a layer of sliced tomatoes seasoned with pepper, salt, and sugar if desired, then a layer of crumbs, and so on till dish is full, finishing with the crumbs. Bake from three-quarters of an hour to an hour. Onions, prepared by soaking over night in hot water, dried well, sliced in nearly half-inch slices, and browned on both sides in a frying-pan with butter, ey be added, a layer on each layer of tomatoes. Frrep ToMATOES. Peel tomatoes and cut crosswise in large slices; salt and pepper, dip each slice into wheat flour, then into beaten egg, and fry at once in hot lard; serve hot. A cup of milk is sometimes thickened with a little flour and butter, boiled and poured over them.—Estelle Woods Wilcox. Moruer’s Srickp ToMATOES.