Luncheon

Green Corn, Maryland style. — Take six ears of boiled green com when cool enough to handle, and cut off the kernels. Cut onequarter of a pound of fat bacon in little strips, then in very small dice, and fry them crisp. Take them out of the fat, and add the com to the hot fat, toss it about a few minutes, add salt and cayenne, and turn out on a hot dish, strew the bits of bacon over the top, and serve. Green - Corn Fritters. — Cut through the centre of each row of kernels, then press out the centre pulp with the back of the knife. Beat two eggs thoroughly, and add to them a heaping saltspoonful of salt, a pinch of cayenne, one pint of com pulp, and flour enough to make a moderately stiff batter. Drop the batter in smoking-hot fat by tablespoonfuls, and brown them evenly. 52 ELDER-FLOWER FRITTERS. Elder-Flower Fritters. — (The elder bush is found growing in waste and neglected places, and may be recognized by its large bunches of minute flowers arranged in umbellate and racemose cymes, the corolla or crown being wheelshaped and fine-cleft.) Gather the flowers when fully developed, and let them stand in cold water, slightly salted, for an hour; take them out of the water, and pick off the flowers. Sprinkle over them a tablespoonful of brandy to each pint of flowers. Beat the yolks of three eggs ; add a saltspoonful of salt, a heaping teaspoonful of sugar, two ounces of wheat flour, and a pint of elder flowers, and stir into the mixture a tablespoonful of olive oil. Drop spoonfuls of the batter in smoking-hot fat, and serve with brandy sauce. Oyster - Plant Croquettes. — To three quarts of cold water add a gill of vinegar, scrape and throw into the water the oyster plant as fast as cleaned. Drain and plunge them into boiling water slightly salted; boil fifty minutes, drain, and mash them thoroughly; season with salt, pepper, and butter, and bind together with yolks of eggs ; roll them in cork shapes, dip in egg batter and then in crumbs, and fry in a liberal quantity of hot fat. Throwing the roots in water containing vinegar prevents them from turning black after they are scraped. EGG PLANT FRIED. 53 Egg Plant Fried. — Cut the vegetable into slices one-quarter of an inch thick without removing the skin. Sprinkle salt over each slice, and return the slices to their original shape ; press gently to extract the juice, then drain and peel; dip them in egg, roll them in breadcrumbs, and fry in plenty of hot fat. SWEETBREADS. Lamb Sweetbreads, Tomato Sauce. — Lamb sweetbreads are not always procurable, but a stroll through the markets occasionally reveals a small lot of them, which can invariably be had at a low price, owing to their excellence being recognized by but few buyers. Wash them well in salted water, and parboil fifteen minutes ; when cool, trim neatly, and put them in a pan with just butter enough to prevent their burning; toss them about until a delicate color; season with salt and pepper, and serve surrounded with tomato sauce. Sweetbreads Broiled. — Parboil them, and remove all sinews. Pour over them cold water, and drain in a napkin. Cut them in long, not too thin, slices ; brush over them a little fine olive oil, and broil a dehcate brown. Serve 54 SWEETBREADS STEWED. with them a butter sauce, or green pease, string beans, or a puree of spinach or sorrel.