The economical cook book

Grate the corn from two dozen fine ears, with a coarse grater which comes for the purpose (or with the little patent machine made for the purpose and which lightens the labor), and add to it three eggs beaten light, a half teaspoon of salt, a teaspoonfU of sugar, half a cup of rich milk (if the com is old, a full cup), and about a teaspoonful of flour, not more ; beat all well together and bake—an hour and a half, if all in one—if divided, three-quarters of an hour in a moderate oven. Butter the dish well before you pour in the pudding. This is a New England breakfast dish. It is nice for tea or dinner. * Com Oysters. Grate the corn from a dozen fine large ears of sugar corn, add three eggs well beaten, a teaspoonful of sugar, a little salt, a small teacup of rich milk, a piece of butter the size of a walnut melted and stirred in, and flour enough to make them stick together — ^about half a small teacup. Drop them in boiling lard, fry brown and turn over. For breakfast or tea. Beans. Top and tail them, pulling off the strings in the process ; cut them up (holding a dozen at a time in your hand) diagonally into pieces the third of an inch in length, throw them in cold water as you cut them ; when all are done, wash them, put them over the fire in boiling water. They require fully two hours' boiling, and if old, much longer ; when very soft, drain them through the cullender, throw them back in the pot, add salt, butter^ a little dust of flour and a couple of tablespoonsful of cream ; give a boil up and serve ; or you may put them in a vegetable dish, with only butter and salt, if you prefer it. * Turnips. Pare them, cut them into rather small pieces and let them lie In cold water at least an hour, then put them in boiling water and cook them about an hour ; drain them and squeeie all the water from them by pressing them between two wooden plates or strong stone-ware, throw them back in the vessel they were cooked in, mash them by beating them with a potato-masher, add to them butter, salt and a couple of tablespoonsful of cream, mix thoroughly and serve in a covered vegetable dish ; mash them on the range where they will keep hot whilst being prepared. Sprinkle a little black pepper on the top of them, after they are in the dish ; or you may dry them by squeezing them through a clean towel until all the water is pressed out. * Turnips in Sauce. Pare them, cut them in quite small pieces about the size and thickness of a kidney bean, lay them in cold water for an hour, then put them over the fire in boiling water, cook until tender. Out in this way, they will be done in about half an hour ; drain them and dry them slightly by leaving them on the back of the range for a few minutes, whilst you prepare the sauce as follows: VE0ETABLB8. 18S lows : melt in a sauce-pan a heaping tablespoonful of butter, stir in it two teaspoonfuls of flour and a little salt ; add a teacup of rich milk, give a boil np, stir it all the time until it thickens, then pour it over the turnips, shake them well in it, but do not stir them ; give them a boil up and turn them in a covered vegetable dish and serve. Turnips are very nice prepared in thu way. Serve them with roast or boiled mutton. * Cold Slaw. Shave very fine half a small solid head of cabbage ; melt in a pan a piece of butter the size of an egg, stir in it a heaping teaspoonful of flour ; when perfectly smooth, add half a pint of milk, with an egg beaten in it ; stir over the fire until very thick and beginning to boil, then set it off and stir in the cabbage ; when thoroughly incorporated with the sauce, add a little salt and half a cup of cold vinegar^ stir well until all mixed, put it in the dish you will serve it in, dust a little pepper over the top and set away. It should be made half an hour before dinner. * Stewed Cabbage.