The home cook book

Scrape and wash the stalks of a large bunch. Cut into pieces one inch long. Lay in cold water fifteen minutes. Put in a saucepan and cover with boiling water. Add one teaspoon of salt, and boil until tender. When done, put in a colander and drain. Save the water. Again put the celery in a saucepan. Nearly cover it with milk. Add three tablespoons of the water in which the celery boiled. Mash together one tablespoon of butter and one tablespoon of flour. As the milk begins to heat, stir in the mixed butter and flour. Stir continually until it thickens a little. Season with salt if needed and white pepper, and serve. CREAMED CELERY Wash the celery, cut in small pieces, and put in a saucepan with enough cold water to cook and steam it. Cover tight and boil till the celery is tender. There should be little water remaining. Pour on cream in the proportion of a cup to two cups of the celery. Salt to taste ; boil up and thicken the cream by adding a tablespoon of flour to two cups of cream, dissolving the flour in a little milk. Cook till the cream thickens, pepper to taste, and serve hot. CORN BAKED IN THE HUSK Lay ears of green corn in their husks in a hot oven and bake twenty to twenty-five minutes. Take off the husks and silk, with a sharp knife run down every row of kernels, so that the inside will come out when pressed by the teeth and the hard hull stay on the corn. Serve hot and eat with salt and butter. BAKED GREEN CORN A MISSISSIPPI DISH S:core eight ears of corn and scrape into a baking-pan. Add one cup of sweet cream, one tablespoon of butter, half a teaspoon of salt, and a dash of red pepper. Beat in the yolks of two eggs. Add the beaten whites of the eggs, and bake in a moderate oven one hour. Be careful to score and scrape the corn from the cob ; do not cut it off. BAKED CORN Chop fine two cups of canned corn. Beat an egg and stir it in, add a tablespoon of butter, pepper and salt to taste, and half a cup of milk. Beat all together, pour in a buttered pudding dish and bake till the whole is firm. TO COOK CANNED CORN Select the best canned corn. Turn it out the moment the can is opened, and put the corn in a saucepan. For a one-pound can of corn, add about one even teaspoon of salt and one even teaspoon of sugar. Mix this through the corn, and taste for seasoning. It should be salted to slightly taste of the salt, and just enough sugar to give a sweet corn flavor. Add three iron spoons of cold water. If, after cooking for a short time, a little more water is needed, add it. Put into the corn a large tablespoon of butter, and no pepper. Set the saucepan in another, with water underneath, not having too much water in the under saucepan. Set on the stove, without covering, and boil half an hour. If you cover, the steam from the cover will make the corn watery. SUCCOTASH