On habits and manners

Take two dozen ears of sweet corn, cut the corn from the cobs, dividing the kernels as nearly in half as possible ; scrape the cobs and throw them into a large pot full of water. Let them boil two hours, then dip them out and scrape them thoroughly, putting all that you scrape off directly into the pot, into which at the same time you put rather less than a quart of Lima beans, and a piece of salt pork weighing from one and a half to two pounds. Boil for three quarters of an hour, then add the corn which you cut from the cobs, half a tablespoonful of sugar, and a very little salt. This is a most excellent and inexpensive dish, and is very good even when made of dried corn and beans. BEAN OR PEA SOU P. One pint of beans or peas to two quarts of the "stock" already described. Soak the beans or peas all night and boil them soft ; season with pepper, salt, and a little onion. calf's head soup. Boil until the meat clears from the bone, strain the broth and add the meat to it, with three onions chopped fine. Boil the brains in a cloth by themselves, mix them with a little flour and add to the soup. Season with pepper, salt, thyme and a little mace. OKRA SOUP. Five quarts of water, and one and a half pounds beef, five dozen okras cut in thin slices, one dozen tomatoes, one cup of rice. Season with salt and cloves. The whole must be boiled four hours and strained through a sieve. OX-TAIL SOUP. If you have a butcher in your neighborhood you can frequently get the ox-taiis for a very small price, or indeed for nothing, and the soup is of course cheap in proportion. Boil the tail until it is thoroughly done, take out the bones and add any vegetable you like, or strain the soup or thicken with a little browned flour, seasoning to taste. TOMATO SOUP. Take two quarts of stock, boil two dozen tomatoes until thoroughly done, rub them through a sieve and add to the stock. Thicken with a little flour, season with onion, pepper and salt, then cut wheat bread into small square pieces, fry in a little butter or lard, and drop into the soup just before putting it on the table. POTATO OR MILK SOUP. Take two quarts of stock and thicken it either with a quart of finely mashed potatoes, or a quart of milk into which you have rubbed a pint of flour. In both cases season with onion, pepper and salt, straining your stock perfectly clear before you add either the potato or milk. FISH. For all who live on the sea-board, or in the near neighborhood of lakes and rivers, fish is a cheap as well as a wholesome food, and even those who live far inland, can, at a slightly increased cost, obtain a good variety of canned or salted fish. Fresh fish may be cooked in many different ways, but the simplest are usually the best, and for these, only a few rules need be given. BOILED FISH. Glean your fish carefully and boil it whole, in very little water, with or without salt, as you like. It should be eaten with some kind of sauce or drawn butter, for otherwise it is very tasteless. A fish weighing four or five pounds is the best to boil. BROILED FISH. Split the fish exactly in half and broil it over live coals, taking care that it does not get burned or smoked. When done, put it on the dish and butter while hot. FRIED FISH.