La cuisine creole

Boil or steam them af ter peeling ; when they are quite tender, you must mash them like potatoes, and season with pepper, sait and butter. ONIONS BOILED AND FRIED. Trim and peel them, and boil them in water untll quite tender, then dish them. Season with sait, pepper and butter. Many like them eut in slices and fried a light brown; they are good on a beef steak when washed in two or three waters after being sliced, then put înto hot lard and some of the beefsteak gravy, fried gently until a light color, and served around the steak. GREEN CORN ON THE COB. G et it as fresh froni the field as possible, and if you désire it boiled on the cob you must (when it is well silked) throw it into boiling salted water. Corn requires only fifteen minutes boiling; too long boiling takes ont the sweetness f rom the grain. STEWED GREEN CORN. Take a dozen fresh, tender, ears of corn; cut it off the cob, and put it in a stew pan with a quart of cold water. No sait at first. Let it cook half an hour and then stir in a lump of fresh butter, a spoonful of flour, and sait and pepper to taste. If too dry, add a cup of sweet mîlk, or water, if the milk is not convenient. « ^ GREEN CORN FRITTERS. Beat three eggs with a cup of milk ; to this add a pint of boiled greeu corn grated; throw in flour enough to make a batter tliick enough to drop from a spoon ; sait and pepper to taste, beat it very hard, and drop into boiling lard one spoonful at a time. This is a great luxury and a good substitute for oysters during the hot season. SUCCOTASH OR CORN AND BEANS MIXED. Boil for half an hour two pints of green shelled beans, or the same amount of string beans; then pour oflf the water, cut the corn from two dozen ears, put it in the pot among the beans; add sait and pepper, and cover them with boiling water. Let it boil for half an hour, and add a lump of butter as big as a hen's egg,rolled in flour ; let this boil up once and it is done. CORN OYSTERS. One pint of grated green corn, one cup of flour, one dessert spoonful of sait, one teaspoonful of pepper and an egg. Mix ail together, and drop and fry in hot lard. This is a nice breakfast dish. ROASTING EAR PUDDING. Cut as much corn from the cob as you require; a dozen ears make a large pudding. To every three ears allow an egg, a spoonful of butter, a little pepper and sait, to suit your taste ; fiU and cover it with sweet milk. Let this bake an hour. OKRA AND CORN FRICASSEE. Put a pint of cut okra in a f rying pan in which there is a cupf ul of hot lard, or the fat of side méat ; let it fry a little, then cut into it a pint and a half of corn ; fry it until it is thoroughiy cooked, pour off some of the grease, and dredge in a little flour, and a half-cup of milk; pepper and sait, to taste, must be added just before dishing it up. i A NICE WAY TO OOOK OKRA OR GUMBO. Take a pint of young tender okra, chop it up fine, add to it half as much skinned, ripe, tomatoes, an onion cut up in slices, a tablespoonful of butter, a little sait and pepper, and a spoonful of water; stew all together till tender, and serve with méat or poultry. SALSIFY FRIED IN BATTER. Scrape the salsify, throw it for a few moments into cold water, then parboil it, drain it and eut into lengths of three inches; allow it now to steep until eold, in a bowl with two tablespoonfuls of olive oil, one of French vinegar, pepper and sait ; let it remain in this, occasionally turning it until ready to f ry it. Then make a batter with eggs, milk, and flour ; dip the salsify in this batter, and fry in hog's lard; fry parsley with it and serve. TOMATOES STUFFED.