The new practical housekeeping

in small omelets and fry. For Corn Pie, cut corn from two ears of boiled corn ; mix gill of milk, gradually, with tablespoon flour Beat yolk and white of one egg separately, and add with tablespoon butter and teaspoon sugar to the nour and milk. Season and bake twenty-five minutes in a deep pie plate. Nice way in which to warm over corn left from dinner. For Hulled Corn, when prepared as directed in Winter Vegetables, or as may be bought, cook till tender, adding a little water if needed, season with salt and a tablespoon or two of cream added is an addition. Serve with cream and sugar, or eat as a vegetable with butter. It is delicious warmed over in a little butter, browning nicely. Dandelions, — After parboiling with soda, boil with a piece of salt pork, omitting butter in dressing. Potatoes may be added about an hour before greens are done. Difierent greens are cooked as above or in different ways which are given. Cowslips make a fair substitute for dandelions but are rather insipid. Mustard is excellent, when tender, and should be cooked as above. Greens can be had through the season by sowing spinach, beets, and Swiss chard thickly in the garden beds, in a rich soil. They should be sown at intervals of two weeks a few at a time. The Swiss chard has quite large leaves and stalks, but they are crisp and tender if grown well. It lacks the delicious sweetness of the beet, but will be liked by any one fond of greens. Young beets are excellent eating, top and root. Where one has a garden, always sow the seed thickly and thin out when the plants become of sufficient size, using for greens, leaving those for winter use to mature in the rows. Spinach is a favorite old plant, and manv families would not think of being without it. Lettuce is also good for greens, being very tender and rich in flavor. If dandelion seed is sown in the garden, in good soil, and care is given the plants, one will be surprised to see how great an improvement cultivation makes in it. The leaves will be larger and thicker, and as rich soil induces a vigorous growth and a quick one, they will be much crisper and more tender. Egg Plant. — Peel and slice one or two medium sized egg plants, put on in cold water, boil till tender, drain, mash fine, season with salt and pepper, and add beaten egg, and tablespoon flour ; fry in little cakes in butter or butter and lard in equal parts. Parsnips and Salsify or Oyster-plant may be cooked in same way. Boiled Hominy, — Soak quart ground hominy overnight, put over fire in tin pail, set in boiling water, with water enough to cover, boil gently for five hours, as it can not be hurried. After grains begin to soften on no account stir it. The water put in at first ought to be enough to finish it, but if it proves too little, add more carefully, as too much makes it too soft. Salt just before taking from the stove, as too early salting makes it dark. If properly done, the grains will stand out snowy and well done, but round and separate.