European and American cuisine

Snccotasli of Corn and Lima Beans. — Place a saucepan with 1 pint of fresh shelled Lima beans over the fire, cover with boiling water, add small teaspoonful salt, and cook till tender, which will take about 30 minutes. Cut the com from 4 ears of fresh green com, place the com in a separate saucepan, cover with milk, add 1 tablespoonful sugar, cook 10 minutes ; mix Yt tablespoonful cornstarch or fiour with 1 tablespoonful butter, add it to the com, season with 1 even teaspoonful salt, Yt even teaspoonful white pepper, cook 3 minutes ; drain the Lima beans, add them to the com, cook 2 minutes* and serve. Snecotash of Corn and String Beans.-^String and cut 1 quart fresh string beans slantingly into pieces, wash and drain ; place them in a saucepan, cover with boiling water, add Vs tablespoonful salt, and boil till tender, about ly^ hour. Gut the com from the cobs of 6 ears of fresh green com, place it in a saucepan, cover with milk, add 1 tablespoonf ul sugar, and boil 10 minutes. As soon as the beans are done, drain in a colander, return the beans to the saucepan, add the com ; mix 1 tablespoonf ul cornstarch or flour with 1 tablespoonful butter, add it to the succotash (if too thick, add a little milk) ; season with Y4 teaspoonful white pepper, and, if necessary, add more salt, cook a few minutes and serve. In place of fresh corn, canned com may be taken. Corn ft la Dor6. — Cut the com from 3 or 4 young ears of fresh corn, then measure ; there should be 1 heaping pint Place the com in a bowl, add Vs tablespoonful sugar, 2 eggs, and Vs teaspoonful salt. Set at the same time a saucepan with y, cupful fine-cut onion over the fire, add 2 ounces butter, and cook 5 minutes; then add y^ can of tomatoes, 1 teaspoonful sugar, y, teaspoonful salt, add y4 teaspoonful pepper, cook 10 minutes ; rub the tomatoes through a sieve, add them to the com ; mix all together ; put the preparation in a buttered dish and bake till firm, which will take from 10 to 15 minutea Serve in the same dish. Corn I'ltalionne. — Place a saucepan over the fire, with 2 finecut white onions, 1 ounce butter, 1 fine-chopped green pepper without the seeds, y^ cupful fine-chopped mushrooms, cook 5 minutes ; add y^ can of tomatoes, y, tablespoonful sugar, y^ teaspoonful salt, cook 15 minutes. Open 1 can of sweet corn and turn it into a dish, mix with 2 well-beaten eggs, 1 teaspoonful sugar, 1 teaspoonful salt ; remove the tomatoes, set them aside to cool ; then mix with the com. Butter a pudding dish, one which can be sent to the table, pour in the mixture ; place in a medium -hot oven till firm, which will take from 10 to 15 minutes. Eggplant^ Fried. — Peel and cut the eggplant into thin slices, lay them in a bowl; mix 1 quart water with 1 tablespoonful salt, pour it over the eggplant, put a small plate on top the slices YEaETABLES. 499 to keep ihem ander water^ let remain in the water for several hours ; or, if wanted for breakfast, all night. When ready to cook, dry the egg plant on a towel, dust with flour, dip in beaten egg, and cover with bread crumbs ; place a frying pan with Y, table* spoonful butter over the fire, when hot put in as many slices as will conveniently go in and fry on both sides to. a fine golden color. Serve on a hot dish.