Corn Mock Oysters.
Mix into a pint of grated green corn three table-spoonfuls of milk, one tea-cupful of flour, a piece of butter the size of a hickory-nut, one tea-spoonful of salt, half a tea-spoonful of pepper, and one egg. Drop it by dessert-spoonfuls into a little hot butter, and sauté it on both sides. It resembles, and has much the flavor of fried oysters. It is a good tea or lunch dish. Serve it hot, on a warm platter.
Corn Custard, to be served as a Vegetable.
Cut corn from the cob, mix it not too thin with milk, two or three beaten eggs, pepper and salt; bake half an hour. It is very nice.
Corn Pudding for Tea.
Ingredients: One dozen ears of sweet-corn, three eggs, one pint of milk, three table-spoonfuls of sugar, a small tea-spoonful of salt, a little butter, a little flour if the corn is quite young, with a little less milk; if the corn is older, omit it; grate half of the corn, and cut the other half. Bake.
Grated Corn Sautéd.
Mix grated corn with salt and pepper; sauté it in a little hot butter.
To Cook Cranberries.
Add one tea-cupful of water to a quart of cranberries, and put them over the fire. After cooking ten minutes, add two heaping cupfuls of sugar, and cook about ten minutes longer, stirring them often. Pour them into a bowl or mold, and when cold they can be removed as a jelly. The berries will seem very dry before the sugar is added, but if more water is used they will not form a jelly.