The new Kentucky home cook book

Cauliflower makes a pretty garnish around fried chicken or sweet-breads. In this case the sauce is made by adding The Neiv Kentucky Home Cook Book. a scant half tea-spoonful of flour, with a lump of butter the size of a hen's egg, and a pint of rich milk to a tea-spoonful of the grease in which the meats have been cooked ; let the butter begin to bubble, then stir in the flour, then the milk, salt, and pepper. When done, pour over the whole. CYMLINGS. Slice very thin, and lay for a short time in cold water; then put into a steamer over a pot of boiling water (never let the water stop boiling), and cook about three-quarters of an hour, or until done. Take from the steamer, and mash fine in a skillet ; set on the range until the water cooks out, stirring all the while; then to two medium-sized cymlings add a table-spoonful of butter, half a coffee-cupful of cream, and salt and pepper to taste. Mrs. E. B. Powell. FRIED CYMLINGS. The long cymlings are the best for frying, but the round ones will do. Select young, tender ones, slice them thin, lay in cold salt water for half an hour, then drain and dip in the beaten yelk of an egg well peppered, then in sifted meal. Fry in hot lard or drippings. Mrs. Laura C. Dimmitt. FRIED EGG-PLANT Peel and slice in half-inch slices or a little thinner, lay in cold salted water for one hour, then wipe the egg-plant dry, dip it first in beaten egg peppered, then in sifted meal or cracker crumbs, and fry in hot drippings to a nice brown, and .serve hot. Mrs. Laura C. Dimmitt. EGG-PLANT FRIED IN BUTTER. Prepare in the same way as for fried egg-plant. Make a batter in the proportion of one egg to a coffee-cupful of sweet milk; mix flour or cracker crumbs enough to give it consistence; dip the slices of egg-plant in, and fry to a nice brown in hot lard. Mrs. Ann Lee. The New Kentucky Home Cook Book. BAKED EGG-PLANT. Lay in boiling water fifteen minutes; cut a slit in the side, remove all the seed, then lay iu cold salted water for one hour. Make a dressing of rolled cracker or cold biscuit, well seasoned with pepper, salt, minced parsley, and enough melted butter to make the dressing adhere together. Fill the egg-plant, and bake, putting enough water in the pan, with salt, pepper, and butter, to keep it basted. Serve very hot. Mrs. Laura C. Dimmitt. BOILED ONIONS. Remove the skins, and put them into salted boiling water, adding a little milk. When the onions are fully matured, the water should be changed once or twice. When very tender, serve in a hot dish, with a drawn butter sauce, and pepper dashed over the top. It takes onions about threequarters of an hour to cook. SCALLOPED ONIONS. Take six or eight onions, remove the skins, rinse in cold water, and cut them half in two round ways; throw them into salted boiling water, cook them until tender, drain them; put a layer of bread crumbs in a pudding-dish, then a layer of onions, and so on until the dish is full. Season each layer with salt, pepper, and butter ; moisten with milk, and set in the oven to brown. They may be served alone in a vegetable-dish or as a garnish around calf's heart. Miss Julia Porter. STRING-BEANS.