ne.

_Fried Corn_: Fry crisp, half-pound streaky bacon, take up, and put into
the fat, bubbling hot, eight large ears of corn cut from the cob, and
seasoned with salt and black pepper. Add also the corn-milk, stir well
together for five minutes, then put an asbestos mat under the skillet
and let stand till the corn forms a thick brown crust over the bottom.
Pour out, loosen this crust with a knife, lay on top the corn, lay on
also the crisp bacon, and serve very hot. A famous breakfast dish down
south all through "Roas'in' ear time." That is to say, from July to
October.

_Hulled Corn_: Known otherwise as lye hominy, and samp. Put a pint of
clean strong wood ashes into half a gallon of water, boil twenty
minutes--or until the water feels slippery. Let settle, drain off the
clear lye, and pour it upon as much white flint corn, shelled and
picked, as it will cover. Let stand until the hulls on the grains slip
under pressure--commonly twelve to twenty-four hours. Drain off lye,
cover with cold water, rubbing and scrubbing the grains between the
hands, till all are free of husks. Soak them in clear water, changing
it every few hours till no taste of lye remains. Then boil slowly in
three times its bulk of water, adding a little salt, but not much, until
very tender. A grain should mash between finger and thumb. Fill up as
the water boils away, and take care not to scorch. Cool uncovered, and
keep cool. To cook, dip out a dishful, fry it in bubbling bacon fat as
directed for corn. Or warm in a double boiler, and serve with butter and
sugar or cream and sugar, as a cereal. Use also as a vegetable the same
as rice or green corn. Hominy pudding, baked brown, and highly seasoned,
helps out a scant dinner wonderfully, as corn is the most heating of
grains, as well as one of the most nutritious.

_Steamed Potatoes_: Wash clean a dozen well-grown new potatoes, steam
until a fork will pierce, dry in heat five minutes, then peel, and throw
into a skillet, with a heaping tablespoonful of butter, well-rolled in
flour, half a pint of rich milk, ten drops onion juice, salt and pepper
to taste, and a teaspoonful of chopped parsley. The sauce must be
bubbling when the potatoes are put in. Toss them in it for five minutes,
put in deep dish and pour the gravy over. Serve very hot.

_Candied Sweet Potatoes_: Boil medium potatoes of even size, till a fork
will pierce--steaming is better though a bit more trouble--throw in cold
water for a