European and American cuisine

Place a saucepan with ly^ pound well- washed lean bacon oyer the fire, and cover with cold water ; as soon as it boils add the fine-cut turnips, boil 1 hour ; then add 1 quart potatoes cut into quarters, boil until done ; season with salt and pepper to taste. Mix y, tablespoonful flour with 1 ounce butter, add it to the vegetables, cook 5 minutes ; cut the bacon into thin slices, and serve. Squash. — Place 1 quart of fine-cut peeled squash in a saucepan, cover with 1 quart of boiling water, add 1 tablespoonf ul sugar, and cook till tender ; then drain ; rub it through a sieve or colander, let it stand 5 minutes, and drain again ; return to the saucepan, add 1 tablespoonf ul butter, season to taste with salt, stir for a few minutes over the fire, and serve. (X)RN, BEETS, CELERY, Ero. Corn Fritters. — Mix the yolks of 2 eggs in a bowl with y, cupful milk, add 1 cupful sifted flour, 1 even teaspoonful salt, 2 cups of grated or chopped corn, and the whites of 2 eggs beaten to a stiff froth (if too thick, add a little more milk). Place a large frying pan over the fire with 1 tablespoonf ul lard or fat, when hot put small portions of the mixture with a spoon into the hot fat to form small round cakes, and bake light brown on both sides. Serve on a hot dish. Mock Oysters.— Take 3 or 4 ears of young green com, cut the corn from the cob, then measure it ; there should be 1 pint. Put the com in a bowl, add the yolks of 2 eggs, 2 tablespoonfuls of fiour, 1 even teaspoonful salt, y, even teaspoonful white pepper, and last the whites beaten to a stiff froth. Place a frying pan with 1 tablespoonf ul lard or fat over the fire ; put the mixture with a teaspoon into the hot fat (the size of an oyster), and fry light brown on both sides. Serve for breakfast or lunch with broiled or fried meat Corn Pudding. — Cut the com from the cob of 4 or 5 ears of fresh green com« then measure it ; there should be 1 heaping pint Put the com in a bowl, add the yolks of 3 eggs, 1 pint of milk, 1 ounce melted butter, 1 eyen teaspoonful salt, 1 tablespoonful sugar, the 3 whites beaten to a stiff froth, and Yi teaspoonf ul white pepper, mix all well together. Pour the preparation into a quart buttered pudding dish, and bake in medium-hot oven till firm to the touch; then remove, and serve in same dish it was baked. Serve with broiled chops or steaks, or with roasted lamb. If canned corn is taken, use 1 can of com, and prepare in the same way as above. Green Corn. — For a family of 6 procure about 9 ears of young green coi n, remove the leaves and silk, place the com in a saucepan, cover with boiling water ; add 1 tablespoonful sugar, and boil 15 minutes; then remove and serve with butter and salt Com is much sweeter if boiled with sugar in place of salt. Creamed Corn. — Cut the com from 6 ears of fresh young sweet corn, place it in a saucepan, cover with milk, add 1 tablespoonful sugar, boil slowly 10 minutes ; then add 1 even teaspoonful salt, Y4 teaspoonf ul white pepper; mix Yg tablespoonful cornstarch or flour with 1 tablespoonful butter, add it to the com, stir and cook for a few minutes ; taste ; if necessary, add more salt, then serve.