Farm and home cook book and housekeeper's assistant

To 2 cups sugar add 1 cup water, and boil until it syrups, the same as for preserves, then remove from the fire and stir in 1 heaping tablesp butter. Slice boiled sweet potatoes into a buttered baking pan of the proper size, pour the syrup over them to almost cover, put extra bits of butter about on top of them, and bake about 1 hour, or longer, basting occasionally by tilting the pan and dipping up some of the liquid. Be careful not to let the top get dry. Serve hot in the pan in which it is baked. — [Mrs. P. A. D., Mo. Fried Corn Cut tender corn from the cob and fry in a little sweet butter, just enough to keep the corn from sticking to the pan, stirring often. When nicely browned, season with salt and pepper, and add a little sweet cream. Serve immediately. — [L. A. K., 111. Baked Corn To 1 pt green corn cut from the cob, add 1 qt milk, 3 beaten eggs, 1 heaping tablesp butter, and salt to taste. Sprinkle a buttered pudding dish with cracker crumbs, pour in the corn mixture, cover with cracker crumbs, dot with butter, and bake slowly 11/^ hours. — [L. A. K., 111. Boiled Green Com Freshly gathered corn is best for boiling. It loses its sweetness if you wait too long after picking. Strip off the husks and silk, cut off the stem ends, and plunge into briskly boiling water to cover. Do not add any salt. Cover the kettle and let boil fast, 20 minutes. Pile the corn up on a platter, cover with a clean towel, and serve at once, or cut from the cob, add pepper, salt, butter and a little cream. — [L. A. K., 111. Dried Corn Cook sweet corn on the cob in salted water about 20 minutes, then cut from the cob, spread on shallow plates, and dry very slowly in a rather cool oven. Put the dried corn in sacks and place in a warm, dry place. If in about 10 days the corn shows no signs of moisture it will keep well, but if any moisture remains in the corn, it will mildew. When wanted for use soak 1 pt dried corn in cold water over night, and if wanted for dinner, put over the fire about ten o'clock with a small piece of lean fresh pork, or salt pork, 1 doz potatoes, peeled and cut in small pieces, and water enough to cook. — [Mrs. M. E. B., Wis. Salted Com and Beans Cook corn on the cob, cut off and salt down in a glass jar, allowing 1 cup salt to 4 cups corn. This will make its own brine, but if in 2 or 3 days there is not sufficient brine to cover, make a strong brine and cover, and weight down. When wanted for use put the desired quantity of corn in clear cold water, and put it on the back of the range where it will get lukewarm, and let stand 3 or 4 hours, after which drain, and if not too salt, add cream and butter, and cook. Beans, when fresh and tender, can be put down in salt the same way, only do not cook the beans first. — [Mrs. A. H., Col. Stewed Tomatoes