before
taking from the oven pour over the top three or four tablespoonfuls of
whipped cream with melted butter.

TO PREPARE TOMATOES. (Raw.)

Carefully remove the peelings. Only perfectly ripe tomatoes should
ever be eaten raw and if ripe the skins easily peel off. Scalding
injures the flavor. Slice them and sprinkle generously with salt, more
sparingly with black pepper, and to a dish holding one quart, add a
light tablespoonful of sugar to give a piquant zest to the whole.
Lastly, add a gill of best cider vinegar; although, if you would have
a dish yet better suited to please an epicurean palate, you may add a
teaspoonful of made mustard and two tablespoonfuls of rich sweet
cream.

FRIED AND BROILED TOMATOES.

Cut firm, large, ripe tomatoes into thick slices, rather more than a
quarter of an inch thick. Season with salt and pepper, dredge well
with flour, or roll in egg and crumbs, and fry them brown on both
sides evenly, in hot butter and lard mixed. Or, prepare them the same
as for frying, broiling on a well-greased gridiron, seasoning
afterward the same as beefsteak. A good accompaniment to steak. Or,
having prepared the following sauce, a pint of milk, a tablespoonful
of flour and one beaten egg, salt, pepper and a very little mace;
cream an ounce of butter, whisk into it the milk and let it simmer
until it thickens; pour the sauce on a hot side-dish and arrange the
tomatoes in the centre.

SCRAMBLED TOMATOES.

Remove the skins from a dozen tomatoes; cut them up in a saucepan; add
a little butter, pepper and salt; when sufficiently boiled, beat up
five or six eggs and just before you serve turn them into the saucepan
with the tomatoes, and stir one way for two minutes, allowing them
time to be done thoroughly.

CUCUMBER A LA CREME.

Peel and cut into slices (lengthwise) some fine cucumbers. Boil them
until soft; salt to taste, and serve with delicate cream sauce. For
Tomato Salad, see SALADS, also for Raw Cucumbers.

FRIED CUCUMBERS.

Pare them and cut lengthwise in very thick slices; wipe them dry with
a cloth; sprinkle with salt and pepper, dredge with flour, and fry in
lard and butter, a tablespoonful of each mixed. Brown both sides and
serve warm.

GREEN CORN, BOILED.

This should be cooked on the same day it is gathered; it loses its
sweetness in a few hours and must be artificially supplied. Strip off
the husks, pick out all the silk and put it in boiling water; if not
entirely