The national course in home economics

This should be cooked on the same day it is gathered; it loses its sweetness in a few hours. Strip off the husks, pick out all the silk, and put it in boiling water; if not entirely fresh add a tablespoonful of sugar to water, but no salt; boil twenty minutes and serve on a napkin. Mrs. a. Armstrong. SUCCOTASH. Take a can of corn, add it to a pint of Lima beans, place them in a saucepan with a large lump of butter, a little salt and pepper and one-half pint of sweet milk. Heat it thoroughly for about ten minutes, add two tablespoonfuls of Worcestershire sauce and serve. The beans must have been cooked previously. Miss Minnie Ray. ESCALLOPED GREEN CORN OR CORN PUDDING. Take six full ears of sweet green corn, score the kernels and cut from the cob. Scrape off what remains on the cob with a knife. Add one quart of milk, three eggs well beaten, two tablespoonfuls of corn-starch, one-fourth teacupful of butter, a tablespoonful of sugar and salt to taste. Bake in a well-greased earthen dish, in a hot oven two hours. Place it on the table browned and smoking hot. A. T. O. SWEET POTATOES. (Southern style.) Cut cold sweet potatoes into slices one-quarter of an inch thick and place in an earthen dish. Spread each slice with a layer of butter and sprinkle with sugar. Bake till lightly browned. Mrs. M. Adams. BOILED CAULIFLOWER SERVED WITH CREAM. Tie a fine cauliflower up in coarse tarletan, in hot water, and a little salt. When done, drain and lay it in a deep dish, the flower uppermost. Heat a cupful of milk and thicken with two tablespoonfuls of butter, cut into bits, and roll in flour. Add pepper, salt, the beaten white of an egg, and boil up one minute, stirring well. Take from the fire, squeeze the juice of a lemon through a hair sieve into the sauce and pour one-half into a sauce-boat, the rest over the cauliflower. Mrs. Serah Paulding. CAULIFLOWER SERVED WITH MELTED BUTTER, Take off all the green leaves, cut the flower close at the bottom, from the stalk; if large, divide into four quarters. Put into cold water, let it lie an hour, then put into boiling milk and water, or water only — milk makes it whiter — skim while boiling. When the stalks are tender take it up at once or it loses its crispness. Lay it on a cloth or colander to drain and serve with melted butter. Mrs. F. Thorne. CAULIFLOWER RELISH. Take a fine white head of cauliflower and chop it fine. Put a piece of butter as large as a butternut into a shallow pan; add three or four tablespoonfuls of strong vinegar. Stew the cauliflower, covered over with a flat tin, for twenty minutes, or until it is perfectly tender. Serve on slices of toasted bread, or on a platter with bits of toast cut into triangles, and well browned, then laid in points around the dish. This is a nice luncheon or supper dish. Mrs. Lily Baker. BROCCOLI. Trim off all leaves that are not liked, and place the broccoli in a pan of salted water to kill any insects, that may have taken shelter under the stalks. Wash them well and put them into an uncovered saucepan of boiling water with a large tablespoonful of salt to every one-half gallon of water. Keep them boiling till done. Drain them directly or they will lose color and become sodden. Mrs. Sarah Winters. SEA KALE. Wash in several waters, pare the stalks and put it into salted water;