Buckeye cookery

until perfectly tender, which will require from one to two hours. | “When done, have ready a sauce-pan with one or two table- spoons of butter, and small cup cream; slice the carrots very thin, and put in — the sauce-pan; add salt and pepper, and let stew ten or fifteen © ‘minutes, stirring gently once or twice, and serve in a vegetable dish. Some add more milk or cream; when done, skim out carrots, and to the cream add a little flour thickening, or the beaten — yolks of one or two eggs. When it boils, pour over the carrots and — serve. Carrots may also he boiled with meat like turnips or ee ee LUD, but they take longer to cook than either. — ae a Tr. Cy, Bomep Corn. 7 Put the well-cleaned ears in salted boiling water, boil an hour, or put in the husk for the same time, remove husks and serve immediately * wht ! \ $ . es Song ioe Mas Rey sath R te i is ae AR Sh thay ¢ Mts den at ce tet oe ig M9) So AN rite” Bit a he | iy, * ~ Va dey wh homey Pan A eine. i ae! Ms : Fae er ae 2 ee EFPIA G. 5, Wihin~' tA SrewEep Corn, Cut with a sharp knife through the center of every row of grains, and cut off the outer edge; then with the back of the blade push out the yellow eye, with the rich, creamy center of the grain, leaving the hull on the cob. To one quart of this add half a pint rich milk, and stew until cooked in a covered tin pail, in a kettle one-third full of boiling water; then add salt, white pepper, and two or three ounces butter ; allow two hours for cooking; it seems a long time, but there is no danger of burning, and it requires no more at- tention than to stir it occasionally and to keep good the supply of © water. If drier than liked, add more milk or cream. Or, after cutting corn from the cob, boil the cobs ten or fifteen. minutes and — take out and put corn in same water; when tender, add a dressing of milk, butter, pepper and salt, and just before serving, stir in beaten eggs, allowing three eggs to a dozen ears of corn. Bina’s STEWED CORN. Shave corn off the ear, being careful not to cut into the cob; to three pints corn add three table-spoons butter, pepper and salt, and just enough water to cover; place in a skillet, cover and cook rather slowly with not too hot a fire, from half to. three-quarters of an hour, stir with a spoon often, and if necessary add more water, for the corn must not brown; if desired, a few moments before it is done, add half cup sweet cream thickened with tea- spoon flour; boil well and serve with roast beef, escaloped tomar toes and mashed potatoes. Some stew tomatoes, and just before serving mix them with the corn. Drrep Corn. For a family of eight, wash a pint of corn through one water, and put to soak over night in clean cold water (if impossible to soak so long, place over a. kettle of hot water for two or three hours) ; when softened, cook five to ten minutes in water in which it was soaked, adding as soon as boiling, two table-spoons butter, one of flour, and a little salt and pepper. Another good way to finish is the following: Take the yolk of one egg, one table-spoon milk, pinch of salt, thicken with flour quite stiff so as to take out with a tea-spoon, and drop in little dumplings not larger than ap ~ os “acorn; cover tightly and cook five or ten minutes; have enough water in kettle before adding a as cover should not be removed until aC nne® are done. Hominy. Soak one quart of ground hominy over night, put over the fire in a tin pail, set in boiling water with water enough to cover, boil gently for five hours, as it can not be hurried. After the 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 sloppy. Salt just before taking