COOKING RECIPES. 301 



Potato BaU.'i. — Mash boUed potatoes; add butter, size of mi egg, two 

 Bpoonfula of milk, a little salt; stir it well; roU with your hands into 

 balls; roll them in egg and crumbs; fry them in hot fat, or brown in the 

 oven. 



To Prepare Potatoes for nrealcfast. — A nice way to prepare potatoes 

 for breakfast is to cut cold boiled ones in square pieces, and dip them in 

 beaten egg, and put them on a buttered pic-plato in the oven; when they are 

 hot and brown send them to the table. 



Green. C^orn. Pudding. — Take twelve cars of sweet com, grated, one 

 and one-half pints of milk, four well-beaten eggs, and one and-half teacups 

 of sugar. Mix the above. Bake it for two hours in a buttered dish. 



Caaliflo-fver Omelet. — Take the white part of a boiled cauliflower; after 

 it is cold chop it very small and mix with it a sufficient quantity ol wtll- 

 beaten egg to make a verj* thick batter. 



Tomato Toast. — Prepare the tomatoes as for sauce, and while they are 

 cooking toast some slices of bread very brown, but not burned; butter them 

 on both sides, and pour the tomato sauce over them. 



Tomatoes Fried — Do not pare them, cut in slices; dip in pounded 



crackers sifted. Frv in butter. 



Salads and Relishes. 



Fine Caciiml>er Pickles. — Make a brine that will bear an egg, and 

 drop in the cucumbers; cover them with grape leaves; weight them down, 

 and lot them stand ten or more days. Then take them out, drain well, and 

 Boak a day or two in plenty of clear water, frequently changed. Afterward 

 put them in a kettle ^ith grape and cabbage leaves and a lump of alum. 

 Cover with weak vinegar, and let them stand until they turn green. Tlien 

 take out, drain, and put into stone jars. For each three gallons of pickles 

 use one gallon of cider vinegar, and place into it one ounce each of mace and 

 celery seed, two ounces of ginger, tliree ounces each of cloves and stick cin- 

 namon, four ounces each of mustard seed (black and white mixed), choice 

 black pepper and allspice, two tiblespoonfuls of ground mustard, a handful 

 of chopped horseradish, two pods of red pepper, four onions, and two jHJuuds 

 c»f sugar. Boil, and pour it hot over the pickles. More sugar can be added 

 to suit the taste. Cover the jar very closely, and expose to the sun every 

 day during hot weather. 



I^SS Pitkle. — Obtain a moderate-sized, wide-monthed earthen jar, 

 sufficient to hold one dozen eggs; let the latter be boiled quite hard; when 

 fuiIy done, place the same, after taking them up, into a pan of cold wat<.r. 

 Itemove the shells from them, and deposit them carefully in the jar. Have 

 on the fire a quart (or more, if necesst»r}-) of good white wine vinegar, into 

 which introduce one ounce of raw ginger, two or three blades of sweet mace, 

 one ounce of allspice, half an ounce of whole black pepper and salt, and half 

 an ounce of mustard seed, mth four cloves of garlic. When it has simmered 

 for half an hour, take it up and pour the couteutb into the jar, taking care to 

 ob»«rve that the eggs are wholly covered. When quite cold, stopper it down 

 for use. It -will be ready after a month. When cut into quarters they scrso 

 as a garnish, and afford a nice rehsh to cold meat of any kind. 



