Buckeye cookery

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. PRESERVED CoRN. Sceald corn just enough to set the milk, cut from cob, to every four pints of corn add one pint salt, mix thoroughly, pack in jars, , with a cloth and weight over corn; when wanted for use put in a stew-pan or kettle, cover with cold water; as soon as it comes to a boil pour off and put on cold again, and repeat until it is fresh enough for taste, then adda very little sugar, sweet cream, or butter, etc., to suit taste.—Mrs- 8S. M. Guy. GREEN Corn PupDING. Bie 4 Draw a sharp knife through each row of corn lengthwise, thea _ ~ serape out the pulp; to one pint of the corn add one quart of milk, three eggs, a little suet, sugar to taste, anda few lumps of butter ; stir it occasionally until thick, and bake about two hours. , + BOILED CAULIFLOWER. g To each half gallon water allow heaped table-spoon salt ; choose. close and white cauliflower, trim off decayed outside leaves, and cut stock off flat at bottom; open flower a little in places to remove insects which generally are found about the. stalk, and let cauliflowers lie with heads downward in salt and water for two hours previous to dressing them, which will effectually draw out all vermin. Then put into boiling water, adding salt in above proportion, and boil briskly for fifteen or twenty minutes over a good fire, keeping the sauce-pan uncovered. The water should be well Butt Bais ave oe me AS ihaeroun tes ey pas Reo of pei Dt. tos ve spat hy rs ¢ Le Wah Se Deir re: i ABOU OMe iy VEGETABLES. os | gkimmed. When cauliflowers are tender, take up, ‘drain, and if large enough, place upright in dish; serve with plain melted butter, a little of which may be poured over the flowers, or a white sauce may be used made as follows: Put butter size of an egg into the sauce-pan, and when it bubbles stir in a scant half tea-cup of flour; stir well with an egg-whisk until cooked; then add two tea-cups of thin cream, some pepper and salt, Stir it over the fire until perfectly smooth. Pour the sauce over the cauliflower and serve. Many let the cauliflower simmer in the sauce a few moments before serving. Cauliflower is delicious served as a garnish around spring chicken, or with fried sweet-breads, when the white sauce should be poured over both. In this case it should be made by adding the cream, flour, and seasoning to the little grease (half a tea-spoom) that is left after frying the chickens or sweet-breads.—Mrs. W. P. Anderson. EscALOPED CAULIFLOWER. Boil till very tender, drain well and cut in small pieces ; : put it in layers with fine chopped egg and this dressing : half ‘pint of milk thickened over boiling water, with two table-spoons of flour and seasoned with two teaspoons of salt; one of white pepper and two ounces of butter; put grated bread over the top, dot it with small bits of butter, and place it in the oven to heat thoroughly and brown. Serve in same dish in which it was baked. This is a good way to use common heads. A nicer way is to boil them, then place them whole in a buttered dish with stems down, Make a sauce with a cup of bread-crumbs beaten to froth _.with two tablespoons of melted butter and three of cream or milk, one well-beaten egg and salt and pepper to taste. Pour this over the cauliflower, cover the dish tightly. and bake six minutes in a quick oven, browning them nicely. Serve as above. HEIDELBERG CABBAGE.