The new Kentucky home cook book

Mrs. Charles E. Tabb. CORN AND BEANS, OR SUCCOTASH. Prepare and cook corn beans as described for string beans, adding corn cut from the cob about half an hour before serving. Use four or five ears of corn to half a peck of beans. Lima beans and corn cooked together are very nice also. In this case they are seasoned with salt, pepper, butter, and a little cream. The New Kentucky Home Cook Book. GREEN CORN PATTIES. Take twelve ears of grated corn, one tea-spoonful of salt, one tea-spoonful of pepper, one egg beaten into two tablespoonfuls of flour. Mix all together, make into small cakes, and fry in a little sweet butter or lard. Mrs. G. W. Blatterman. CORN PUDDING. Take one dozen ears of corn, three eggs, one quart of milk, three table-spoonfuls of sugar, butter the size of a hen's egg, one tea-spoonful of salt, one tea-spoonful of flour. Split the grains lengthwise with a sharp knife, cut the tips of the grains from the cob, scrape the rest, put into a baking-dish, add the salt, pepper, butter, and flour; stir all well together, adding the milk slowly; put into the oven to bake. Stir well from the bottom every few minutes until it begins to brown. Cook for half an hour. Serve hot. Corn pudding may be made in the same way without eggs, but it requires one table-spoonful of flour, and it is very nice. PLAIN FRIED CORN. Cut and scrape it from the cob, season with salt and pepper, aud fry in a little butter. BAKED TOMATOES. Select nice large tomatoes, skin them and remove the hard centers, place them in a baking-pan, and in the cavity of each put a small quantity of minced onion, sugar, moistened bread crumbs, and pepper ; then scatter thickly over the top grated bread crumbs, allowing the spaces between to be well filled. Over this put small lumps of butter the size of marbles, one-half tea-cupful of sugar, one tea-spoonful of salt, one tea-spoonful of pepper. Put into the oven and bake until they are brown on top. They will cook in about half an hour. The Neiv Kentucky Home Cook Book. STEWED TOMATOES. Pour boiling water over eight good-sized tomatoes, let them stand a few moments, then remove the skins, cat into small pieces, put into a saucepan and stew for half an hour. Season with one table-spoonful of butter, one tea-spoonful of salt, one-half tea-cupful of sugar, a little Cayenne pepper, thicken with one table-spoonful of flour rubbed smooth in the butter. Stew all together for a few moments, and serve. Bread crumbs may be used instead of the flour, if preferred. SCALLOPED TOMATOES. Remove the skins by pouring boiling water over them, then cut into slices about half an inch thick, place in layers in a baking-pan, putting bread crumbs, salt, pepper, butter, sugar, and a little minced onion over each layer, alternating with tomatoes and seasoning until the pan is filled. Have the bread and seasoning on top. Set it in the oven, and bake. BROILED TOMATOES. Slice unpeeled tomatoes in rather thick slices, season with salt, pepper, and a little melted butter, put them on the gridiron in front of the fire or in a hot skillet and broil until browned on both sides ; then remove from the fire, put into a small meat-dish and sprinkle a little sugar on each slice. FRIED GREEN TOMATOES.