e husk until it is to be boiled. Place corn
in a kettle of rapidly boiling water, not salted; rather add a pinch
of sugar if corn is not as sweet as liked. Cover the kettle to prevent
steam escaping. Do not use a _large quantity of water_. Corn is
sweeter if steamed. Boil from ten to fifteen minutes. If corn is not
cooked in that time, it should be used uncooked for corn fritters, as
corn if _not_ young and tender may be grated and from it excellent
corn fritters may be made.

FRIED TOMATOES WITH CREAM SAUCE

Cut large, solid, ripe tomatoes in half-inch slices; one ordinary
tomato makes 3 slices. Dredge thickly with flour. Fry several slices
of bacon in an iron pan, take bacon from pan when fried and put in
warming oven. Lay the well-floured slices of tomatoes in hot bacon fat
and one tablespoon of butter and fry brown on both sides. Serve on hot
platter with bacon. Or fry slices of well floured tomato in pan
containing just enough butter and drippings to keep them from sticking
to the bottom of pan, over a hot fire. Fry quickly, browning on each
side. Season with salt and pepper. If the tomatoes are very sour,
sprinkle a _very little_ sugar over them before frying. When brown,
lift the tomatoes carefully from pan and place in a circle around the
inside edge of a warm chop plate, add a lump of butter to the pan and
a small half cup of sweet milk. Let come to a boil, thicken with a
little flour mixed smoothly with a little cold milk, and cook until
the consistency of thick cream. Season with salt and pour in centre of
chop plate, surrounded with fried slices of tomatoes. Dust pepper over
top and serve hot.

This is a delicious way of serving tomatoes. Or slices of the fried
tomatoes may be served on slices of crisply toasted bread over which
place a couple tablespoons of the cream dressing.

BAKED "STUFFED TOMATOES"

Wash a half dozen ripe red tomatoes. Cut the top from each and remove
about the half of the inside of tomato. Sprinkle a very tiny pinch of
sugar in each. This small quantity of sugar is not noticed, but
counteracts the acidity of the tomato. To one and one-half cups of
soft bread crumbs add one small finely minced onion and season highly
with salt and pepper, also add one teaspoon of chopped parsley. Mix
all together and fill the tomatoes with the mixture. Place a small bit
of butter on each tomato. Place in a bake dish containing a half cup
of water, a piece of butter, one teaspoonful of sugar, a