Boiled Corn.
Strip off all except the inner thin husk. Turn this down, and pick off the silk. Put back the husk, tie with a bit of thread, and cook in boiling water from twenty-five to thirty minutes. Break off the stalks and husks, and send to table wrapped in a napkin.
Fried Egg-plant.
Cut in slices half an inch thick; pare each carefully, and lay for one hour in salt and water, to remove the bitter taste. Then slightly salt and pepper each piece, and dip in a batter made of two eggs, half a cup of milk, and about a cup of flour, or enough for thin batter. Fry in hot lard or dripping to a fine brown; drain well, and serve hot.
Potato Salad.
Slice six or eight cold boiled potatoes; put them into a salad-dish, and season as follows: To two tablespoonfuls of salad-oil add one teaspoonful of sugar, half as much, each, of made mustard, salt, and pepper, and nearly as much essence of celery. Rub to a smooth paste, and whip in, a teaspoonful at a time, five tablespoonfuls of vinegar. When well mixed, pour upon the salad.
Almond Custard, with Cocoanut Frost.
2 cups fresh milk, with a pinch of soda stirred in; ½ lb. almonds, blanched, dried, and pounded; 3 beaten eggs; ½ cup powdered sugar; rose-water; 1 cocoanut, pared, thrown into cold water, and grated.
Scald the milk; stir in the almond-paste, which should have been mixed with rose-water, to prevent oiling. Boil one minute, and pour upon the beaten eggs and sugar. Return to the fire, and stir until the mixture begins to thicken. Take off, and pour into a bowl. When cold, put on ice until Sunday. Then turn the custard into a glass dish, and heap high with the grated cocoanut. Strew powdered sugar over all.
