Part 6 (1/2)

Omelet.

Beat six or eight eggs, with some chopped parsley and a little salt; have the pan or speeder nicely washed; put in a quarter of a pound of b.u.t.ter, when it is hot, pour in the eggs; stir it with a spoon till it begins to form; when it is of a light-brown on the under side it is done; turn it out on a plate, and send to table immediately.

Grated bread, soaked in cream, put in the omelet, some think an improvement. The dripping of a nice ham, some persons use for omelet instead of b.u.t.ter.

To Boil Eggs.

Have the water boiling, and look at your watch as you put them in; two minutes and a half will cook them to please most persons; if you want them very soft, two minutes will be sufficient, or if less soft three minutes. If you wish them hard, as for lettuce, let them boil ten minutes. Spoons that have been used in eating eggs should be put in water immediately, as the egg tarnishes them.

VEGETABLES.

To Boil Green Corn.

Pick out ears near the same size, and have the water boiling when you put them in; half an hour is long enough for young corn; that which is old and hard will take an hour or more; if young corn is boiled too long, it becomes hard and indigestible.

To Frica.s.see Corn.

Cut green corn off the cob; put it in a pot, and just cover it with water; let it boil half an hour; mix a spoonful of flour with half a pint of rich milk, pepper, salt, parsley, thyme and a piece of b.u.t.ter; let it boil a few minutes, and take it up in a deep dish. Corn will do to cook in this way when too old to boil on the cob.

To Keep Corn for Winter.

When boiled, cut the corn off the cob, and spread it on dishes; set these in the oven to dry after the bread comes out. If you have no oven, it can be dried in a stove of moderate heat, or round a fire. When perfectly dry, tie it up in muslin bags, and hang them in a dry place; when you use it, boil it till soft in water; mix flour, milk, b.u.t.ter, pepper and salt together, and stir in.

Corn Fritters.

Cut the corn through the grain, and with a knife sc.r.a.pe the pulp from the cob, or grate it with a coa.r.s.e grater, and to about a quart of the pulp, add two eggs beaten, two table-spoonsful of flour, a little salt and pepper, and a small portion of thin cream, or new milk; beat the whole together; have the b.u.t.ter or lard hot in the pan, and put a large spoonful in at a time, and fry brown, turning each fritter separately; this makes an agreeable relish for breakfast, or a good side dish at dinner.

Hominy.

Large hominy, after it is washed; must be put to soak over night; if you wish to have it for dinner, put it to boil early in the morning, or it will not be done in time; eat it as a vegetable.

Small hominy will boil in an hour; it is very good at breakfast or supper to eat with milk or b.u.t.ter, or to fry for dinner.

Both large and small hominy will keep good in a cool place several days.

Be careful that the vessel it is cooked in, is perfectly clean, or it will darken the hominy.

To Fry Hominy.

Put a little lard in your frying-pan, and make it hot; mash and salt the hominy; put it in, and cover it over with a plate; let it cook slowly for half an hour, or longer if you like it very brown; when done, turn it out in a plate. If you do not like it fried, mash it well, with a little water, salt, and b.u.t.ter, and warm it in a frying-pan.