The housekeeper's companion

and silk from a dozen ears of sweet corn, and with a sharp Knife cut the kernels from the cob, scrape gently what remains on the cob with the knife blade, string a quart or more of green beans and cut them in inch lengths or shorter; wash them and put them to the corn; put them with the corn into a stewpan, add half a pint of boiling milk or water, cover it close and let them boil rather gently for three-quarters of an hour, then add a teacupful of butter, a teaspoonful of salt, and a saltspoonful of pepper; stir them well together, cover it for ten minutes, take the beans and corn into a dish, with more or less of the liquids as may be liked. This may be made without butter by substituting half a pound of nicely corned fat pork, washed in cold water, and cut in slices as thin as a knife blade. No other salt is required. Lima beans and sweet corn make the finest succotash. Lima Beans. — Lay a quart of shelled Lima beans in cold water for one hour, then put them into a stewpan and pour water over to cover them, cover the stewpan and let it boil fast for half an hour; then take one between your finger and thumb; if it will mash easily, it is done; drain off nearly all the water, add a small teacupful of butter, a teaspoonful of salt, and a little pepper; cover them for a few minutes over the fire, then serve hot. Old or Winter Carrots — Must be scraped and washed clean, then boil them tender, slice them, and serve with butter, pepper and salt over. Carrots may be sliced before boiling, and served in the same manner. Carrots are mostly used for soups. Green Corn. — Cut the center of kernels through lengthwise with a sharp knife; scrape the inside out with the back of the knife; put over and boil with a very little water. After cooking ten minutes, add milk, salt, a very little sugar, and plenty of butter, and let boil gently for five or ten minutes more. Corn Oysters. — One dozen grated ears of sweet corn, three tablespoonfuls of cream, two do. of flour, one do. of melted butter, one egg well beaten; mix and bake in small cakes on a griddle. These are very nice for tea when made from cold boiled ears of corn left over from dinner. THE HOUSEHOLD. Egg Plant. — Slice the egg plant about half an inch thick, parboil in salt and water for about a quarter of an hour; then take out and fry in part butter and part lard. These are nice also when each plant is dipped in beaten egg and bread crumbs, and then fried. Boiled Cauliflower. — To each half a gallon of water allow one heaped teaspoonful of salt. Choose cauliflowers that are close and white. Trim off the decayed outside leaves, cut the stalks off flat at the bottom. Open the flowers a little to remove the insects, and let lie in salt and water, with the head down, for an hour before cooking; then put them into fast boiling water, with the addition of salt as above. Skim well and boil till tender. Serve with melted butter or delicate drawn butter poured over. Cabbage Jelly. — Boil a cabbage in the usual way, and squeeze in a colander till perfectly dry, then chop fine; add a little butter, pepper and salt; press the whole very closely into an earthenware mold, and bake one hour, either in an oven or in front of the fire.