Twentieth century home cook book

Six ears of new corn ; grate and scrape them well ; beat one egg very light; add one tablespoonful of flour, one of sweet cream, pepper and salt to taste. Mix well together. Make into small pats the size of an oyster. Fry them in hot butter till a light brown. —Mrs. L. McKnight. GREEN-CORN PATTIES. Six ears of corn grated. Three eggs — little salt. One and one-half cups fresh milk. One teaspoonful baking powder. Beat all well together and drop by the spoonful in boiling fat. PEAS. In shelling green peas great care should be used that no dirt or bits of pod mix with them, as peas lose so much of their sweetness by washing. Put the peas in warm water, only enough to keep them from burning, season with salt to taste ; then cook slowly ; if young they will be tender in twenty minutes. When done, stir in enough butter to make them quite rich, and serve with roast lamb. STEAMED PEAS, The most delicious way of cooking green peas is to put them in a basin without any water, and place in a steamer. It will require half as long again as for boiling. When tender season well with butter, salt, pepper and hot milk. Serve when hot. GREEN PEAS. Put the peas into boiling water with some salt and a bunch of green mint; boil briskly twenty minutes, and when done, drain them in a colander, dish them up with chopped boiled mint on the top, and send some small pats of very fresh butter separately on a plate. DRIED PEAS. Peas should be put to soak. In the morning, put them on and parboil. Drain, and put into fresh water, with a piece of ham or middling, and boil until thoroughly done. LIMA BEANS. Boil the beans until tender, then season with butter, pepper, salt and cream. DRIED LIMA BEANS. The beans should be soaked over night. Put in a covered vessel next day, and cook slowly, at least two hours. Season with salt, pepper and butter. STRING BEANS. Break off the ends and string on either side of the bean, break into pieces an inch long, and boil them in soft water. If quite tender they will cook done in one hour ; when tender, add salt to taste, and drain through a colander, and serve with butter. FRENCH BEANS A LA MAITRE D'HOTEL. Pick, string, and cut up the beans, shred each bean into three or four strips, wash well, drain in a colander, then throw them in a stewpan containing boiling water, and a handful of salt, boil briskly until quite tender. They must be drained in a colander, plunged in cold water for five minutes, then drained upon a napkin to absorb all moisture. Put a gravy-spoonful of Bechamel sauce into a stewpan with four ounces of fresh butter, a tablespoonful of chopped and parboiled parsley, little nutmeg, mignonette pepper, salt and the juice of half a lemon ; stir these well together over the hot fire, when well mixed throw in the beans, and toss the whole together over the fire until quite hot; then dish them up with a border of croutons round them and serve. FRENCH BEANS, WITH FINE HERBS. Boil the beans as above ; put two pats of fresh butter into a stewpan, with a tablespoonful of chopped and parboiled parsley, two shallots chopped fine, very little nutmeg, mignonette pepper, salt, and the juice of a lemon ; simmer over a fire until melted, and then throw the beans in, toss the whole together, and dish them up with croutons round them. SUMMER SQUASH. When the skin is tender they are nice for cooking. Cut up and cook in very little water ; do not cover, as the evaporation will be more rapid ; as they cook down, be very careful that they do not scorch. Stir often ; when well cooked, season with salt, pepper and butter, also little cream, if desired. SUMMER SQUASH FRIED. Slice the squash, dip in beaten egg, season well with pepper and salt, roll in flour, and fry in hot butter or lard. WINTER SQUASH.