corn and roast it on a gridiron over
a bright fire of coals, turning it as one side is done. Or, if a wood
fire is used, make a place clean in front of the fire, lay the corn
down, turn it when one side is done; serve with salt and butter.

SUCCOTASH.

Take a pint of fresh shelled Lima beans, or any large fresh beans, put
them in a pot with cold water, rather more than will cover them.
Scrape the kernels from twelve ears of young sweet corn; put the cobs
in with the beans, boiling from half to three-quarters of an hour. Now
take out the cobs and put in the scraped corn; boil again fifteen
minutes, then season with salt and pepper to taste, a piece of butter
the size of an egg and half a cup of cream. Serve hot.

FRIED EGG-PLANT.

Take fresh, purple egg-plants of a middling size; cut them in slices a
quarter of an inch thick, and soak them for half an hour in cold
water, with a teaspoonful of salt in it. Have ready some cracker or
bread crumbs and one beaten egg; drain off the water from the slices,
lay them on a napkin, dip them in the crumbs and then in the egg, put
another coat of crumbs on them and fry them in butter to a light
brown. The frying pan must be hot before the slices are put in--they
will fry in ten minutes.

You may pare them before you put them into the frying pan, or you may
pull off the skins when you take them up. You must not remove them
from the water until you are ready to cook them, as the air will turn
them black.

STUFFED EGG-PLANT.

Cut the egg-plant in two; scrape out all the inside and put it in a
saucepan with a little minced ham; cover with water and boil until
soft; drain off the water; add two tablespoonfuls of grated crumbs, a
tablespoonful of butter, half a minced onion, salt and pepper; stuff
each half of the hull with the mixture; add a small lump of butter to
each and bake fifteen minutes. Minced veal or chicken in the place of
ham, is equally as good and many prefer it.

STRING BEANS.

Break off the end that grew to the vine, drawing off at the same time
the string upon the edge; repeat the same process from the other end;
cut them with a sharp knife into pieces half an inch long, and boil
them in _just enough_ water to _cover_ them. They usually require one
hour's boiling; but this depends upon their age and freshness. After
they have boiled until tender and the water _boiled nearly out_, add
pepper and salt, a tablespoonful of butter and a half a cup of cream;