The home cook book

Succotash is generally better made from the best canned corn. Cook the corn as described under "Canned Corn" above. Also cook the beans as directed under "Dried Lima Beans." When the beans have been cooked tender, pour them into a colander and drain off the water, and stir them into the corn. For a one-pound can of corn it will take about one pint of Lima beans. After the beans are added, it may require a little more water and butter to make them sufficiently juicy. If so, add it. Corn and beans should be cooked separately for succotash. Use no pepper, and no more seasoning, as both corn and beans are seasoned. If you wish to make this dish of canned Lima beans, add them in the same manner and the same quantity after you have drained off the liquid in which they are canned, and rinsed and seasoned them. CORN OYSTERS Take fresh, sweet corn and with a sharp knife cut down the centre of each row of kernels. Scrape out the pulp, leaving the kernels on the cob. Hold your cobs over a bowl as you scrape out the pulp. Allow the yolk of an egg to one cut of pulp. Season to taste with butter, salt and pepper, and just before you begin to fry add the white of the egg beaten to a stiff froth. Have ready a griddle or frying-pan heated hot and covered with melted butter. Drop the corn batter from a spoon and it will form in the shape and size of oysters. Fry a light brown and serve hot on a hot plate. BOILED EGGPLANT Cut the eggplant in two and boil till soft. Take the pulp out of the shells. Have ready two or three slices of bacon and an onion or two minced together. Mix with the pulp, add a few grated breadcrumbs, pack back in the shells, sprinkle with breadcrumbs, put on bits of butter or a few drops of olive oil and set in the oven to brown. EGGPLANT IN CREOLE FASHION Put a large fresh eggplant in boiling water, cook five minutes, remove and drain. When cold, cut off the top and scoop out the inside. Cook one tablespoon of fine chopped white onion in one tablespoon of butter. Add two tablespoons of chopped mushrooms and two tablespoons of chopped green peppers. Cook a few minutes without browning; then add three slices of stale bread that have been soaked in water, stir and cook five minutes. Remove from fire, season with half a teaspoon of salt, one-quarter of a teaspoon of pepper, and add two whole eggs. Mix this filling into the eggplant and re- place the top as a cover. Lay a square piece of cheesecloth on the table, and place a few thin slices of larding pork on the cloth. Put the eggplant on top and roll it in the cloth. Tie the cloth on both ends and put it in a deep round pan. Add half a can of tomatoes, one ounce of butter, half a teaspoon of salt, one teaspoon of sugar, a little pepper, half a tablespoon of fine-chopped onions and green peppers, and half a cup of stock or sour cream. Cover the pan tightly, place it in a medium hot oven to bake one hour. Shortly before serving, remove the eggplant, free it from the cloth, place it on a warm dish and garnish with baked tomatoes and potato balls. Rub the tomatoes in which the eggplant was cooked through a sieve and serve them with the eggplant. If mushrooms are not to be had, they may be omitted. [illustration: See Plate XIX] FRIED EGGPLANT