Corn Croquettes.—To two cupfuls of green corn, chopped, add one well-beaten egg, a teaspoonful of butter, one of sugar, salt to taste, and just enough flour to hold the ingredients together. Form into croquettes with floured hands, and fry in deep fat.
9.
Pickled Lambs' Tongues. Egg Salad.
Boiled Corn-Bread.
Loppered Milk.
Egg Salad.—Slice hard-boiled eggs, arrange them upon crisp lettuce leaves, and pour over all a mayonnaise dressing.
Boiled Corn-Bread.—Two cups sour milk, one cup warm water, one tablespoonful lard, one tablespoonful molasses, one teaspoonful soda, one cup flour, two cups corn-meal. Mix the ingredients, beating well; pour into a Boston brown-bread mould with a tight top; set in a pot of water; boil two hours, and turn out.
10.
Welsh Rabbit. Cold Corned Ham.
Sliced Cucumbers.
Rolls.
Hot Oatmeal Crackers. Cream Cheese.
Welsh Rabbit.—One egg, half-cup milk, one cup grated cheese; salt, Cayenne, and made mustard to taste; squares of stale bread toasted and buttered. Heat the milk in a double boiler, melt the grated cheese in this, season, add the egg, and pour the mixture over the toast. If the rabbit seems too thin, add more cheese or a few fine bread-crumbs.
FAMILY LUNCHES FOR AUTUMN
1.
Sweetbread Pâtés. Raised Corn-meal Muffins.
Fried Potatoes.
Jelly Toast.