Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

CORN CAKES.

One pint grated corn, two eggs, one teaspoon melted butter, three tablespoons sweet milk, two and one-half tablespoons Boston crackers, rolled. Fry in spider.

Mrs. W.

CORN OYSTERS.

Eight ears of sweet corn, grated; two cups of milk, three eggs, salt and pepper; flour enough to make a batter. Put a tablespoon of butter into a frying pan and drop the mixture into the hot butter—a spoonful in a place; brown on both sides. Serve hot for breakfast or as a side dish for dinner.

Mrs. Sage.

SUCCOTASH.

Ten ears green corn, one pint Lima beans; cut the corn from the cob, and stew gently with the beans until tender. Use as little water as possible. Season with butter, salt and pepper—milk, if you choose.

EGG PLANT.

Pare and cut in slices half an inch thick; sprinkle with salt; cover and let stand for an hour. Rinse in clear cold water; wipe each slice dry; dip first in beaten egg, then in rolled cracker or bread crumbs. Season with pepper and salt, and fry brown in butter.