Corn Oysters

Grate the corn from 1 dozen ears, mix with the yolks of 6 eggs and 3 tablespoons of flour. Season with salt and pepper. Fry in hot lard, the cakes the size of oysters.

Corn Fritters

One teacupful of sweet corn cut from the cob, 2 tablespoons of sweet milk, 1 pinch of salt, 1 tablespoonful of melted butter, flour (into which has been sifted 1/2 teaspoonful of baking powder) enough to make a batter. Drop from a spoon into hot lard. good for breakfast, dinner, or tea.


Pare and cut very thin; salt them well, pour on enough water to cover them; let them stand five or ten minutes, or until you wish to use them; before serving, pour off all the water, add vinegar and pepper..

Egg Plant

Cut in slices, about half an inch thick, sprinkle with salt, and let stand half an hour; wash in cold water, and wipe dry. Dip in a well beaten egg, then in bread or cracker crumbs, and fry in hot butter.

How To Cook Maccaroni

Boil in water with a little salt, a half hour or till tender. Drain. butter a pudding dish and put in a layer of maccaroni, add pep per and salt, lumps of butter and grated cheese; continue until the dish is full. Bake 3/4 of an hour.

Escaloped Onions

Slice onions as for frying; cook them in water a few minutes; turn off water and put in a layer of onions in a pan, add a layer of bread crumbs, season as you put them in with salt and pepper, butter, Cream or milk. Put them in the oven and let brown. Very nice.


Scrape, and boil in salt and water, till tender. Cut in thick slices lengthwise, and fry brown.


Always wash them before shelling. Boil the fresh pods fifteen minutes in water enough to cover them. Skim out and put in the peas, and boil about a half hour.

French Peas

One tablespoon of butter, put into the kettle, and two small onions cooked in this about ten minutes, and then put in water enough to boil the peas. When done, season with salt, pepper and a little sugar.

Creole Peas

Throw pea-pods into boiling water, cook to a pulp; mash through a colander and serve hot, with butter, pepper and salt. It makes a delicious, marrowy dish.

Irish Way Of Cooking Potatoes

" If I should cover them with water, they'd be drowned, poor things, and would'nt be at all maly; and if I was to put biling water on 'em, they'd be waxy. I stews 'em. - It takes a time to understand a petaty: They don't like much water".

Stuffed Potatoes

Select fine, large potatoes, and bake until tender. Cut off the ends, scoop out the contents with the handle of a spoon and work soft with butter, hot milk, pepper, salt and, if desired, a little grated cheese. Return the mixture to the skins, mounding it up on the open ends, and with these uppermost, set the potatoes in the oven five minutes. Eat from the skin.

Escaloped Sweet Potatoes

Parboil the potatoes and slice them lengthwise. Lay in a baking dish with a little sugar, nutmeg, and small pieces of butter between each layer. Pour a cup of milk over all, and bake a light brown. The sugar and nutmeg must be on the top layer, as with the milk, they form a brown crust.