184 DR CHASE'S RECIPES. 



department of the Blade informs us, and I have not a doubt of the fact, that 

 string beans can be kept for winter use nicely, in the following manner: " String, 

 but do not break them, scald a few minutes, then dry by fire heat, turning fre- 

 quently so that they do not sour. When dry enough to rattle, put away in 

 closely-tied paper sacks. To cook them, soak over night and dress the same as 

 fresh- They taste more like green beans than dried corn does like green. 



Com, To Fry— Cut corn from the cob till there is about a quart of it, 

 and carefully pick out all bits of stalk or silk. Beat 2 eggs very light, stir them 

 into the corn, with 2 table-spoonfuls of flour, salt and pepper. Have some lard 

 very hot, and drop in the corn a heaping teaspoonf ul (the author would say a 

 table-spoonful) at a time. Fry a light brown. Canned corn may be used in the 

 same way. 



Corn Oysters. — Nine ears of corn, 2 eggs, 2 table-spoonfuls of flour, 

 pepper and salt. Cut the rows of corn length-wise, and then scrape it off the 

 cob; beat the eggs light, add the flour, pepper, and salt, and fry the cakes 

 about the size of an oyster in butter. 



Remarks. — These recipes are much the same, but make a very nice dish for 

 breakfast. 



TOAST— With or Without Milk, and to Use Bread Crusts, 

 Dry Bread, etc. — A lady writer gives her sisters tlie following plans of sav- 

 ing bread which has been cut in larger quantities than needed, crusts, etc., 

 which many throw away because they do not know how to use them. Her 

 plans will prove a success, every time when followed with judgment. She says:: 



"There are times when bread accumulates and is thrown away. We can 

 not make toast, for we have only just a little milk to spare. Let us tell you how 

 to make a good-sized dish of toast with only one cup of milk— or none at ali. 

 Toast each slice of bread nicely and brown; have a basin of hot water on the 

 stove; salt the water a little, and dip each slice of toast, 1 at a time, into it. 

 Let it remain a moment. Then lay it on the dish you wish to serve it in. Im- 

 mediately on taking it from the hot water spread a thin slice of butter on each 

 piece of bread, and so on until your dish is full. It is good just so. But to 

 give it the appearance of milk toast, heat your small quantity of milk, add a 

 little lump of butter, a pinch of salt, and hot water enough to just cover the 

 toast and no more. 



Bread Crusts, for Balls, or Dressing.— If you have scraps and 

 broken crusts which cannot be toasted, do not throw them away, but soak them 

 until soft, with warm water. Add pepper, salt, and butter, according to taste. 

 Mold into balls like an egg, and lay them in a pan with a roast of beef; turn 

 them when brown and serve with a rich gravy, and you will think it a rich, 

 nutritious dish. 



Remarks. — You will not only think it a rich nutritious dish, but it will b« 

 such, in fact. 



Milk Toast, No. 1.— First toast the bread and lay it in a deep dish, 

 then put a lump of butter the size of an egg in a frying pan; add 1 heaping 

 table-spoonful of flour, and stir until it begins to brown; then poxir in 1 pt. of 

 sweet milk and a little salt, and pour this over the bread. If you like \^ '.(V/Cit. 

 add sugar, to your taste. 



