and a good deal of salt✪ Cabbage Pudding and black pepper. Stuff the cabbage with the meat, bread, and cabbage that has been taken out of the top, lay a leaf of cabbage over the stuffed part, tie it up in a cloth, and boil it for four hours. When the cabbage is served up cover it with drawn butter. To make drawn butter, mix a rather thick paste, and to every gill of paste stir in while it is hot five or six ounces of good fresh butter. Put on in boiling v/ater. CORN FRITTERS. Take a dozen large ears of tender green corn, cut the kernels off the cob, taking care first to pull out all the silk and to lose none of the juice or milk of the corn. Beat up six eggs and add them to the corn, sea- son with salt and black pepper, and then drop in spoonfuls into a frying-pan and fry on one side, then turn and fry on the other. (58) JANE HAMILTON'S RECIPES CORN PUDDING. f- • — --• - --•• ••--" Boil a dozen ears of corn until they are half done; then cut the corn from the cob, taking care not to let any of the husk be mixed with it. To this quantity of corn put a quart of rich cream, six or eight ounces of butter, and season with salt✪ Corn Pudding and black pepper. It is well to beat the corn in a wooden tray with a wooden beater. The butter and cream are put in and well mixed with the corn, and the whole then put in a dish and baked. Some cooks put eggs in their pudding, say four eggs to one dozen ears of corn. Some think it best not to boil the corn for this pudding. CUCUMBERS, STEWED. Peel the cucumbers, cut them up, and put them in a skillet in sufficient water to cover them. Cut up a silver onion and add for seasoning. When they are done mash them up, season with salt and black pepper, and JANE HAMILTON'S RECIPES add a slice of butter. They are about the consistency of cymblings. CYMBLINGS. First boil the cymblings until they are done, then mash them and pass them through a sieve; put them in a skillet with a pint of cream to about a quart of cym- blings, season with salt and black pepper, and let them stew until the cymblings are dry enough, say for about ten minutes. Stir in a large slice of butter✪ Cymblings and serve them up. 999 EGG-PLANT. Boil the egg-plant until it is done, or soft enough to mash it to a pulp; then take off the skin, mash it, season with salt and pepper, and make it into cakes about half an inch thick. Make a batter of two eggs, flour, and a little milk, dip the cakes in it, and put them in a frying-pan, which should be of the right heat, with plenty of lard✪ Egg-Plant in (60) JANE HAMILTON'S RECIPES it. Fry them to a light brown on one side, then turn and fry to a brown on the other. To bake egg-plant, after boiling and mash- ing it season with salt and black pepper and stir in a little cream and a good slice of butter in a dish of an ordinary size, also some grated stale bread. Cut it in slices a third of an inch thick, grate a little stale bread over them, season with salt and pep- per, and fry them. EGGS A LA CREAM. ✪ Eggs a la Cream

AI-modernized reading of the original text

and a good deal of salt and black pepper. Stuff the cabbage with the meat, bread, and cabbage that has been taken out of the top, lay a leaf of cabbage over the stuffed part, tie it up in a cloth, and boil it for four hours. When the cabbage is served up cover it with drawn butter. To make drawn butter, mix a rather thick paste, and to every gill of paste stir in while it is hot five or six ounces of good fresh butter. Put on in boiling v/ater. CORN FRITTERS. Take a dozen large ears of tender green corn, cut the kernels off the cob, taking care first to pull out all the silk and to lose none of the juice or milk of the corn. Beat up six eggs and add them to the corn, season with salt and black pepper, and then drop in spoonfuls into a frying-pan and fry on one side, then turn and fry on the other. (58) CORN PUDDING. Boil a dozen ears of corn until they are half done; then cut the corn from the cob, taking care not to let any of the husk be mixed with it. To this quantity of corn put a quart of rich cream, six or eight ounces of butter, and season with salt and black pepper. It is well to beat the corn in a wooden tray with a wooden beater. The butter and cream are put in and well mixed with the corn, and the whole then put in a dish and baked. Some cooks put eggs in their pudding, say four eggs to one dozen ears of corn. Some think it best not to boil the corn for this pudding. CUCUMBERS, STEWED. Peel the cucumbers, cut them up, and put them in a skillet in sufficient water to cover them. Cut up a silver onion and add for seasoning. When they are done mash them up, season with salt and black pepper, and add a slice of butter. They are about the consistency of cymblings. CYMBLINGS. First boil the cymblings until they are done, then mash them and pass them through a sieve; put them in a skillet with a pint of cream to about a quart of cymblings, season with salt and black pepper, and let them stew until the cymblings are dry enough, say for about ten minutes. Stir in a large slice of butter and serve them up. EGG-PLANT. Boil the egg-plant until it is done, or soft enough to mash it to a pulp; then take off the skin, mash it, season with salt and pepper, and make it into cakes about half an inch thick. Make a batter of two eggs, flour, and a little milk, dip the cakes in it, and put them in a frying-pan, which should be of the right heat, with plenty of lard in (60) it. Fry them to a light brown on one side, then turn and fry to a brown on the other. To bake egg-plant, after boiling and mashing it season with salt and black pepper and stir in a little cream and a good slice of butter in a dish of an ordinary size, also some grated stale bread. Cut it in slices a third of an inch thick, grate a little stale bread over them, season with salt and pepper, and fry them. EGGS A LA CREAM.

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Corn FrittersCabbage PuddingCorn PuddingStewed CucumbersStewed OnionsCymblingsEgg-PlantEggs a la Cream

Jane Hamilton's recipes