wood fire is used, make a place clean in front of the fire, lay the corn down, turn it when one side is done ; serve with salt and butter.
TAKE a pint of fresh shelled Lima beans, or any large fresh beans, put them in a pot with cold water, rather more than will cover them. Scrape the kernels from twelve ears of young sweet corn ; put the cobs in with the beans, boiling from half to three-quarters of an hour. Now take out the cobs and put in the scraped corn ; boil again fifteen min- utes, then season with salt and pepper to taste, a piece of butter the size of an egg and half a cup of cream. Serve hot.
TAKE fresh, purple egg-plants of a middling size; cut them in slices a quarter of an inch thick, and soak them for half an hour in cold water r with a teaspoonful of salt in it. Have ready some cracker or bread crumbs and one beaten egg; drain off the water from the slices, lay them on a napkin, dip them in the crumbs and then in the egg, put another coat of crumbs on them and fry them in butter to a light brown. The frying pan must be hot before the slices are put in they will fry in ten minutes.
You may pare them before you put them into the frying pan, or you may pull off the skins when you take them up. You must not remove them from the water until you are ready to cook them, as the air will turn them black.
CUT the egg-plant in two ; scrape out all the inside and put it in a saucepan with a little minced ham ; cover with water and boil until soft ; drain off the water ; add two tablespoonf uls of grated crumbs, a tablespoonf ul of butter, half a minced onion, salt and pepper ; stuff each half of the hull with the mixture; add a small lump of butter to each and bake fifteen minutes. Minced veal or chicken in the place of ham, is equally as good and many prefer it.
BREAK off the end that grew to the vine, drawing off at the same time the string upon the edge ; repeat the same process from the other