ON THE COB.

Husk the corn and remove the silk, put in a kettle, and cover with
boiling water. If the corn is young, it will cook in from five to ten
minutes, as it is only necessary to set the milk. It should be served at
once in a folded napkin.

CURRY OF CORN.

A can of corn, one good tart cooking apple, one tomato, a teaspoonful of
finely chopped green pepper, a teaspoonful of grated onion, a
teaspoonful of curry powder, a tablespoonful of chopped Brazil or
English walnuts, two tablespoonfuls of butter, and salt and pepper to
taste. Put the butter in a spider, when it bubbles add the apple cut in
dice and onion, fry brown, then stir in the curry powder, the chopped
pepper and tomato and nuts, let all simmer together for a few minutes,
then add the corn, and cook gently for twenty minutes. If it is too
thick a little water must be added. Serve in a shallow vegetable dish or
on a platter. Fresh corn may be used. Boil and then cut from the cob,
cook the cobs in the water the corn was boiled in long enough to extract
all the good from them, and use this broth for the curry.

CROQUETTES OF SALSIFY AND CELERIAC.

Two roots of salsify and one large celeriac. Wash and scrape them well.
Cut in pieces and cover with vinegar and water and let them stand one
hour--this will prevent them from turning dark. Pour off the vinegar and
water and nearly cover them with boiling water, cook until very tender,
mash fine and smooth, season with pepper and salt, and a few drops of
onion juice, put in a saucepan over the fire, and add a tablespoonful of
butter, two tablespoonfuls of milk, and just before removing from the
fire add a tablespoonful of cream and one egg, stir well, turn out into
a bowl and set aside to cool. When cold make into croquettes, dip in egg
and cracker crumbs and fry in a basket in boiling oil.

INDIAN CURRY OF VEGETABLES.

Equal quantities of cauliflower and potatoes, raw. The cauliflower cut
into flowerettes and the potatoes into dice. Put them into a spider
with a heaping tablespoonful of butter, a rounded teaspoonful of curry
powder, and let them simmer for a few minutes without taking color. Then
add two tablespoonfuls of tomatoes, an even teaspoonful of grated onion
and one of chopped green pepper, fill up the spider with boiling water,
and set it back on the stove where it will stew gently until the
vegetables are tender and the water has been reduced to one-third the
quantity. It should be as t