Having boiled the corn, grate it, as if for a pudding. Beat six eggs very light, and stir them gradually into a quart of milk. Then stir in, by degrees, the grated corn, till you have a moderately thick batter. Add a salt-spoon of salt. Butter the inside of your muffin-rings. Place them on a hot griddle, over a clear fire, and nearly fill them with the batter. Bake the muffins well, and send them to table hot. Eat them with butter.
COMPOTE OF SWEET POTATOES.—
Select fine large sweet potatoes, all nearly the same size. Boil them well and then peel off the skins. Then lay the potatoes in a large baking-dish; put some pieces of fresh butter among them, and sprinkle them very freely with powdered sugar. Bake them slowly, till the butter and sugar form a crust. They should be eaten after the meat. This is a Carolina dish, and will be found very good.
BAKED HAM.—
Soak a nice small sugar-cured ham in cold water, from early in the evening till next morning—changing the water at bed-time. (It may require twenty-four hours' soaking.) Trim it nicely, and cut the shank-bone short off. Make a coarse paste of merely flour and water, sufficient in quantity to enclose the whole ham. Roll it out, and cover the ham entirely with it. Place it in a well-heated oven, and bake it five hours, or more, in proportion to its size. When done, remove the paste, peel off the skin, and send the ham to table, with its essence or gravy about it. It will be found very fine.
If the ham is rather salt and hard, parboil it for two hours. Then put it into the paste, and bake it three hours.
MUSHROOM SWEET-BREADS.—
Take four fine fresh sweet-breads; trim them nicely, split them open, and remove the gristle or pipe. Then lay the sweet-breads in warm water till all the blood is drawn out. Afterwards, put them into a saucepan, set them over the fire, and parboil them for a quarter of an hour. Then take them out, and lay them immediately in a pan of cold water.
Have ready a quart of fresh mushrooms; peel them, and remove the stalks. Spread out the mushrooms on a large flat dish, with the hollow side uppermost, and sprinkle them slightly with a little salt and pepper. Having divided each sweet-bread into four quarters, put them into a saucepan with the mushrooms, and add a large piece of the best fresh butter rolled in flour. Cover the pan closely, and set it over a clear fire that has no blaze. You must lift the saucepan by the handle, and shake it round hard, otherwise, the contents may burn at the bottom. Keep it closely covered all the time; for if the lid is removed, much of the mushroom-flavour may escape. Let them stew steadily for a quarter of an hour or more. Then take them up, and send them to table in a covered dish, either at breakfast or dinner. They will be found delicious. If the mushrooms are large, quarter them.