Boiled Green Corn.
Strip off all but the thin husk next the corn. Turn this down, and pick off the silk from the grains. Replace the husk, tie a thread about it to keep it smooth, and cook the corn from thirty to forty minutes, according to size and age. Pull off the husk; break the stalk close to the ear, and serve, wrapped in a napkin.
Raw Tomatoes.
Pare and slice; put into a salad dish, and dress as follows: Rub one teaspoonful of sugar, and half as much each of pepper, salt, and French or other made mustard, smooth with two tablespoonfuls of salad-oil. Beat in, a little at a time, five tablespoonfuls of vinegar, and half a teaspoonful extract of celery. Pour over the tomatoes, and set on ice until wanted.
Narcissus Blanc-Mange.
1 quart of milk; 1 package Cooper’s gelatine, soaked in 2 cups of cold water; yolks of 4 eggs, beaten light; 2 cups white sugar; 1 large cup of sweet cream, whipped with a little powdered sugar, and flavored with vanilla; rose-water for the blanc-mange.
Heat the milk to scalding. Stir in the sugar and gelatine, and when these are dissolved, beat in the yolks, and cook two minutes. Turn out into a shallow dish to cool. When it begins to form, put, a few spoonfuls at a time, into a bowl, and whip vigorously, flavoring with rose-water. When it is a yellow sponge, put into a wet mould, with a cylinder in the centre. Do this on Saturday. On Sunday turn into a dish, and fill the hole in the middle with whipped cream, just churned. Lay more whipped cream about the base. Like all other preparations of gelatine, this should be kept upon ice until you are ready to use it.
Iced Coffee and Sliced Cake.
Make the coffee at breakfast-time. It should be very strong. While hot add one-fourth as much boiling milk. When cool put on ice, and serve with more ice in the tumblers. Send around a basket of cake with it.
