thoroughly with
pestle or potato-masher to free the pulp from the tough outside coating;
rub through a fine colander, then through a sieve. Add one teacupful of
cream to the strained pulp and enough milk to make a quart altogether.
Put in a dash of cayenne pepper, a piece of butter the size of a
filbert, and salt to taste--it requires a surprising amount of salt to
bring out the flavor. Use a double boiler as it burns easily. Serve very
hot stirring well before taking up.

MRS. THOMPSON.

GREEN CORN FRITTERS.

Cut the corn from three good sized ears and chop it slightly. Add one
well beaten egg, one-half cup of milk, one tablespoonful of sugar,
one-half teaspoonful of salt, one-quarter teaspoonful of pepper, and
flour enough to make a thin batter. Put one teaspoonful of baking powder
in the flour, fry to a golden brown in boiling fat.

CORN OMELET.

Take cold boiled corn and after cutting the grains through the middle,
scrape it from the cob. Make a plain omelet, and have the corn with very
little milk heating in a saucepan, seasoning to taste. When the omelet
is ready to turn, put the corn by spoonfuls over half the top, and fold
the omelet over. Serve at once.

GREEN CORN PUDDING.

Take one dozen ears of tender corn; grate them; then add one quart of
sweet milk thickened with three tablespoonfuls of flour made free from
lumps, a full tablespoonful of butter, four eggs, and pepper and salt
to taste. Butter an earthen baking dish and pour into it this mixture.
Bake one and one-half hours. This is to be served as a vegetable, though
with the addition of sugar and a rich sauce it can be used as a dessert.

CORN SOUP.

Take three ears of corn, remove the corn from the cob and boil the cobs
in three pints of soup stock or water very slowly one half hour. Remove
the cobs, put in the corn and boil twenty minutes, then rub the corn
through a sieve and add salt and pepper to taste. Boil up again and stir
into the soup a tablespoonful of flour and butter mixed. When it
thickens add one cupful of boiling milk. Let this new mixture come to a
boil, add one well beaten egg and serve.

CORN VINEGAR.

Add to one gallon of rain water one pint of brown sugar or molasses and
one pint of corn off the cob. Put into a jar, cover with a cloth, set in
the sun, and in three weeks you will have good vinegar. Most people
prefer it to cider vinegar.

CORN SALAD.

Corn salad makes a most refreshing salad in winter an