Temperance cook book

Choose young sugar-corn full grown, but not hard; test with the nail; when the grain is pierced, the milk should escape in a jet, and not be too thick. Clean by stripping off the outer leaves, turn back the innermost covering carefully, pick off every thread of silk, and recover the ear with the thin husk that grew next the corn; tie at the top with a bit of thread, and put into boiling water, salt, and cook fast for half an hour, or longer in proportion to size and age. Cut off the stalks close to the cob, and send to the table whole. SUCCOTASH. This is made of green corn and Lima beans. Some substitute string or butter beans. Have a third more corn than beans. Split the kernels through the center and scrape out the corn, and shell the beans; put them over to cook, with a little salt pork and a pinch of soda to keep them green; boil half an hour before you put the corn in, then stew till tender, stirring often to prevent burning. "When done, season with salt and pepper, add one coffeecupful of cream, and serve. You can use butter and milk if you cannot get cream. DELICATE SUCCOTASH. One pint of Lima beans (after they are shelled), one quart of scraped corn, one cup of thick cream. Boil the beans ten minutes, drain off and put more boiling water over them, when nearly done, add the scraped corn; boil five minutes, then season with salt and pepper, and add the cream. GREEN CORN CAKES. Mix a pint of grated green corn with a teacupful of flour, half a teacupful of milk, half a teacupful of melted butter, one egg, a teaspoonful of salt, and a little pepper. Drop on a buttered pan by the spoonful and bake or fry (best fried) for ten or fifteen minutes. CORN OYSTERS. Six ears corn, three eggs, four tablespoonfuls of flour. Beat the yolks very light, grate the corn off the cob, season with salt and pepper, mix with the yolks, then add the flour. Whisk the whites to a froth and stir in with the batter; put two dessertspoonfuls at a time into a pan of hot lard and fry a light brown. FRIED CORN. Grate twelve ears of corn, add one tablespoonful of flour, a little milk, butter and salt, three well beaten eggs. Make into small cakes, and fry a light brown.' CORN CUSTARD. Cut corn from the cob, mix it — not too thinly — with milk. Add two or three beaten eggs, pepper and salt to taste. Bake half an hour. To be served as a vegetable. BOILED BEETS. Wash, but do not touch with a knife before they are boiled. If cut while raw, they bleed themselves pale in the hot water. Boil till tender; when done, rub off the skins, slice round if large, split if young, mix a great spoonful of melted butter, five of vinegar, pepper and salt, heat to boiling, and pour over the beets. Another nice way is to make drawn butter gravy, with half teacupful of vinegar, and pour over the beets just before serving. GREEN PEASE. The Champion and Marrowfat pease are the best. Shell and put them on to cook in cold water, salt them, and put in a piece of soda the size of a pea to keep them green; cook from twenty minutes to half an hour. Market pease are greatly improved by the addition of a small lump of white sugar. When done, season with butter and pepper, add one coffeecupful of nice thick cream, or nice rich milk, butter and salt to taste. If you use milk,