The thorough good cook

This recipe comes from the Palace Hotel, San Francisco, and it will serve as a very nice English breakfast dish. Four ears of cold boiled corn (canned Indian corn can be procured at a well-known establishment for comestibles in Piccadilly), two eggs, one tablespoonful of butter, one of flour, some milk, half a teaspoonful of salt, a little pepper. Cut the corn from the cobs ; mix the milk gradually with the pepper ; beat the yolks and whites of the eggs separately, and add them and the other ingredients to the flour and milk. Bake twenty minutes in a shallow pie -dish. 27. Succotash. Succotash is made by boiling young Lima beans with green corn cut from the cob. A slice of fat pork may be boiled with the mixture, and it must have a lump of butter stirred in before serving. The beans should be boiled before the corn is added, as they take longer to cook. 28. Hopping John. {A Carolina Dish.) This is made by boiling a kind of small bean, called cow-peas in the Southern States, with an equal quantity of rice, and sending them, mixed and lubricated with butter, hot to the table. 29. Hasty Pudding. Put four bay-leaves into a quart of milk, and set it on the fire to boil. Then beat up the yolks of two eggs with a little salt. Take a small quantity of the milk, and beat up with your eggs ; remove the bay-leaves, and stir up the remainder of your milk. Then, with a wooden spoon in one hand and flour in the other, stir this mixture in till the whole is of a good thickness, but not too thick. Let it boil, and keep it stirring ; then pour it into a dish, and stick pieces of butter in different places. Before you stir in the flour, be sure to take out the bay-leaves. . Greengages, Bottled. ^ Choose perfectly sound greengages, gathered on a dry day before they are fully ripe. Put them into wide-mouthed bottles, and fill these with syrup, made by boiling a pint of water with a pound of sugar for four or five minutes. Cork securely, and put them up to their necks m a large pan of cold water, with straw between the bottles to prevent their cracking. Brmg the contents of the pan slowly to a boil; after boiling, simmer gently for a quarter of an hour; leave them until cold, seal the corks securely, and keep the bottles in a cool place, with the necks downwards. If there is any leakage the fruit must be used at once if there is none, it will keep for years. EE 81. Fluius, Preserved. Take fine ripe plums. Pare tlicin, and in order to do tliis more easily, throw tliem into boiling water for a minute ; if tliey are not fully ripe, they will need to simmer gently for two or three minutes. Allow a pound of sugar for each poi\nd of fruit. Dissolve this in a little Avater, skim the water, and boil it till it is almost a candy. Throw in the plums, and let them boil gently for a quarter of an hour. Lift them out carefully, strain the syrup over them, and let them lie for two days. Boil them again till they look quite clear, put them into jars, cover with syrup, tic the jars up, and store in a cool, dry place. 32. Cherries, Preserved in Syrvip.