in either alone. A nicer way, however, is to score the rows
in half a dozen ears of corn; scrape off the corn; add a pint of lima or
any nice green bean, and boil one hour in a quart of boiling water, with
one teaspoonful each of salt and sugar, and a saltspoonful of pepper. Let
the water boil away to about a cupful; add a spoonful of butter, and serve
in a hot dish. Many, instead of butter, use with it a small piece of
pork,--about quarter of a pound; but it is better without. A spoonful of
cream may be added. Canned corn and beans may be used; and even dried
beans and coarse hominy--the former well soaked, and both boiled together
three hours--are very good.

STRING BEANS.

String, cut in bits, and boil an hour if very young. If old, an hour and
an half, or even two, may be needed. Drain off the water, and season like
green pease.

SHELLED BEANS.

Any green bean may be used in this way, lima and butter beans being the
nicest. Put on in boiling, salted water, and boil not less than one hour.
Season like string beans.

GREEN CORN.

Husk, and pick off all the silk. Boil in well-salted water, and serve on
the cob, wrapped in a napkin, or cut off and seasoned like beans. Cutting
down through each row gives, when scraped off, the kernel without the
hull.

GREEN-CORN FRITTERS.

One pint of green corn grated. This will require about six ears. Mix with
this, half a cup of milk, two well-beaten eggs, half a cup of flour, one
teaspoonful of salt, half a teaspoonful of pepper, and a tablespoonful of
melted butter. Fry in very small cakes in a little hot butter, browning
well on both sides. Serve very hot.

CORN PUDDING.

One pint of cut or grated corn, one pint of milk, two well-beaten eggs,
one teaspoonful of salt, and a saltspoonful of pepper. Butter a
pudding-dish, and bake the mixture half an hour. Canned corn can be used
in the same way.

EGG-PLANT.

Peel, cut in slices half an inch thick, and lay them in well-salted water
for an hour. Wipe dry; dip in flour or meal, and fry brown on each side.
Fifteen minutes will be needed to cook sufficiently. The slices can be
egged and crumbed before frying, and are nicer than when merely floured.

EGG-PLANT FRITTERS.

Peel the egg-plant, and take out the seeds. Boil for an hour in
well-salted water. Drain as dry as possible; mash fine, and prepare
precisely like corn fritters.

BAKED EGG-PLANT.

Peel, and cut out a piece from the top; remove the