The household (of the Detroit free press)

Boil a large cauliflower — tied in netting — in hot salted water, from twenty-five to thirty minutes ; drain ; serve in a deep dish with the flower upwards and pour over it a cup of drawn butter in which has been stirred the juice of a lemon and a half teaspoonful of French mustard, mixed up well with the sauce. CELERY. Celery we know best in its uncooked state, but it is very good stewed in any brown or white gravy or sauce, or rolled in fritter batter and fried brown. FRIED CELERY. Boil some thick but tender stalks of celery in salted water ; when done dry them on a cloth, cut them in equal lengths about one and a half inches ; fry them in batter to a golden color, sprinkling fine salt well over, and serve. CORN. If corn is stripped off the outer husk, then the inner stripped down and left, the silks all pulled off and the husks turned back on the cob 4. PICKLED BEETS. 5. BOILED CARROTS. 1. SPINACH AND EGGS. 6 ASPARAGUS AND TOAST. 2. CAULIFLOWER. „ „__ 3. EGG PLANT. 7. TOMATOES. and boiled with it on, is much sweeter than if the husks are entirely left off. STEWED CORN. Stew one quart of corn in its own liquor, setting the vessel containing it in an outer one of hot water. Should the corn be very dry, add a little cold water. When tender, pour in enough milk to cover the corn, bring to a boil, and put in a tablespoonful of butter rolled in flour, and salt to taste. Stew gently, stirring well, three or four minutes, and turn into a deep dish. Keep the vessel containing the corn closely covered while it is cooking. The steam facilitates the process and preserves the color of the corn. CORN OYSTERS. One dozen grated corn (sweet), three tablespoonfuls of cream, two of flour, one of butter, one egg well beaten ; mix and bake in small cakes on a griddle. Spread with best butter. DRIED CORN. Wash a pint of corn through one water and put to soak over night in clean cold water, or place it over a kettle of hot water, for two or three hours ; when softened, cook five to ten minutes in water in which it was soaked, adding as soon as boiling, two tablespoonfuls butter, one of flour, and a little salt and pepper. Or take the yolk of one egg, one tablespoonful of milk, pinch of salt, thicken with flour quite stiff so as to take out with a teaspoon, and drop in little dumplings not larger than an acorn ; cover tightly and cook five or ten minutes; have enough water on the corn before adding the dumplings, as cover should not be removed until the dumplings are done. HULLED CORN. Take white corn if you can get it ; use none but plump corn ; shell and boil it in weak lye until the hull is broken ; then clean off the lye, fill the kettle, or turn the corn into a dish-pan ; take your hands and rub the corn well ; wash in several waters (the old way is nine times), but six will do ; then clean your kettle and return to the stove ; put in plenty of water and boil until very tender, which usually takes almost the entire day. As the water boils away add more. It is better to add hot water than cold. FRIED CUCUMBERS.