hick ears of fresh corn, remove all the
husks except the inner layer: strip that down far enough to remove the
silk and any defective grains and then replace it, and tie at the upper
end of each ear of corn. Have ready a large pot half full of boiling
water, put in the corn and boil steadily for about twenty minutes, if
the ears are large, and fifteen minutes if they are small. Remove from
the boiling water, take off the strings, and serve hot at once. If
desirable, the inner husk may be removed before serving, but this must
be done very quickly, and the ears covered with a napkin or a clean
towel to prevent the heat from escaping. Serve plenty of salt, butter
and pepper with the corn. These may be mixed by heating them together,
and serve in a gravy bowl.

~BOILED ONIONS WITH CREAM~--Peel twelve medium-sized onions, pare the
roots without cutting them, place in a saucepan, cover with salted
water, add a bunch of parsley, and boil for forty-five minutes; take
them from the saucepan, place them on a dish, covering with two gills of
cream sauce, mixed with two tablespoonfuls of broth, garnish, and serve.

~CORN FRITTERS~--Prepare four ears of fresh corn by removing the outer
husks and silks; boil and then drain well. Cut the grains from the cobs
and place in a bowl, season with salt and pepper, add one-fourth pound
of sifted flour, two eggs and a half pint of cold milk. Stir vigorously,
but do not beat, with a wooden spoon for five minutes, when it will be
sufficiently firm; butter a frying-pan, place it on a fire, and with a
ladle holding one gill put the mixture on the pan in twelve parts, being
careful that they do not touch one another, and fry till of a good
golden color, cooking for four or five minutes on each side. Dress them
on a folded napkin, and serve.

~BROILED EGGPLANT~--Peel an eggplant and cut it into six slices each
half an inch thick. Put them into a dish and season with salt and pepper
and pour over them one tablespoon of sweet oil. Mix well and arrange the
slices of the eggplant on a broiler and broil on each side for five
minutes, then place on a dish which has been heated and pour over a gill
of maitre d'hotel sauce, and serve.

~FRIED EGGPLANT~--Select a nice large eggplant, peel, remove the seeds,
and cut into pieces about one and one-half inches long and
three-quarters of an inch wide. Put them on a plate, sprinkle well with
salt and leave standing for an hour or so. Then wrap the piece