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well with flour, or roll in egg and crumbs, and fry them brown on both sides evenly, in hot butter and lard mixed. Or, prepare them the same as for frying, broiling on a well-greased gridiron, season- ing afterward the same as beefsteak. A good accompaniment to steak. Or, having prepared the following sauce, a pint of milk, a tablespoonful of flour and one beaten egg, salt, pepper and a very little mace ; cream an ounce of butter, whisk into it the milk and let it simmer until it thickens ; pour the sauce on a hot side-dish and ar- range the tomatoes in the centre.


REMOVE the skins from a dozen tomatoes ; cut them up in a sauce- pan; add a little butter, pepper and salt; when sufficiently boiled, beat up five or six eggs and just before you serve turn them into the saucepan with the tomatoes, and stir one way for two minutes, allow- ing them time to be done thoroughly.


PEEL and cut into slices (lengthwise) some fine cucumbers. Boil them until soft ; salt to taste, and serve with delicate cream sauce. For Tomato Salad, see SALADS, also for Eaw Cucumbers.


PARE them and cut lengthwise in very thick slices ; wipe them dry with a cloth ; sprinkle with salt and pepper, dredge with flour, and fry in lard and butter, a tablespoonful of each mixed. Brown both sides and serve warm.


THIS should be cooked on the same day it is gathered ; it loses its sweetness in a few hours and must be artificially supplied. Strip off the husks, pick out all the silk and put it in boiling water ; if not en- tirely fresh, add a tablespoonful of sugar to the water, but no salt; boil twenty minutes, fast, and serve ; or you may cut it from the cob, put in plenty of butter and a little salt, and serve in a covered vege- table dish. The corn is much sweeter when cooked with the husks on, but requires longer time to boil. Will generally boil in twenty minutes.

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