306 
AMERICAN AGRICULTURIST. 
ding usually has to be “ warmed over” the 
next morning for breakfast, before it is 
cooked to be palatable. We are quite sure 
that hasty pudding would become a much 
greater favorite among all classes of people, 
if our good housewives would learn to cook 
it more, and not scorch it while doing so. It is 
a wholesome, healthful food for all classes 
of persons, and especially for children and 
aged persons whose masticators are not 
grown, or are grown and gone. 
Though our plan of wetting the meal se¬ 
cures its freedom from lumps, the shorter 
method of stirring the meal directly into the 
kettle will answer nearly as well, if the 
cooking and stirring be continued long 
enough. A lady to whom we read the 
above, says : A better plan is to heat the 
whole of the Avater first, then take out a 
part, and add the meal to the remainder. 
When it is well mashed, return enough of 
the water to reduce it to a thin batter, so 
that it can be boiled without burning. She 
also adds, that a better plan still is to cook 
it in a “ farina boiler” where the pudding 
can be cooked down almost dry, or as long 
as may be desired, without any trouble of 
stirring, or any risk of scorching. 
FRIED PUDDING. 
There are few persons who do not relish 
good “ fried pudding and syrup” or molas¬ 
ses, for breakfast, though some find it indi¬ 
gestible, and others have never been treated 
to a good specimen, and therefore have not 
learned to appreciate this dish. The fault 
in both of these cases is with the cook. If 
literally fried in fat, it is like all other 
“ fried” food, quite indigestible. If the pud¬ 
ding be not well cooked at first, and is then 
only “ warmed over,” it will have a raw 
taste. But if cooked thoroughly in the man¬ 
ner recommended above, and then warmed 
through with only grease enough upon the 
griddle to keep it from sticking, it will prove 
both palatable and digestible. 
The best fried pudding we have tasted 
was prepared by cooking thoroughly as 
above; then poured into a square dish to 
cool, after which it was cut into cakes three- 
fourths of an inch in thickness, and the 
pieces dipped into a well beaten egg before 
frying. 
We have thus given some of our “no¬ 
tions” about cooking hasty pudding. W'e 
shall be obliged to our lady readers for other 
hints, and also for a chapter on making other 
kinds of Indian puddings.— [Ed. 
GREEN CORN CAKE. 
We have feasted during the last month on 
a most delicious dish, prepared as follows : 
Twelve ears of uncooked green corn (Stow- 
ell’s evergreen) are grated finely. There are 
then stirred into this two tablespoonfuls of 
flour, one egg previously well beaten, one tea¬ 
spoonful of salt, and a very little sugar. The 
whole is then baked full an hour. It is good 
hot or cold, with or without butter. For 
sweet corn, very little if any sugar is re¬ 
quired. For other kinds, more sugar may 
be added. If any reader of the Agriculturist 
has a better preparation, we should be glad 
to get it for publication.—[E d. 
Green Corn Omelet. —The following prep¬ 
aration is said to be excellent: Grate the 
boiled green corn from twelve ears; beat 
up five eggs, stir them with the corn, season 
with pepper and salt, and fry the mixture 
brown, browning the top with a hot shovel. 
If fried in small cakes with a little flour and 
milk stirred in to form a batter, it is very 
nice. 
Baked Tomatoes.— Tomatoes peeled and 
baked on a flat dish, as we bake apples, or 
even baked without peeling, and when done, 
seasoned with salt, butter and pepper, is, we 
think, the most luscious way of preparing 
this excellent fruit. 
Creamed Pine Apple. —Cut two fine large 
ripe pine apples into four pieces each with¬ 
out paring; stand them up successively on 
a large dish and with a coarse grater grate 
the flesh clean from the rind; and make it 
very sweet by mixing in plenty of white 
sugar; whip to a stiff froth a quart of rich 
cream, and heap it high on the top of the 
grated pine apple ; or you may serve it up 
in saucers, first filling each saucer with the 
grated fruit, and then putting on a portion of 
the cream. 
SOME THOUGHTS ON ORDER. 
BY LIBBIE. 
To the Editor of the American Agriculturist: 
We are told that the love of order is one 
of the most pleasing traits in our sex ; that 
this is one of the characteristics of female 
character ; that it is more prominent in 
woman than in man; and that woman has an 
intuitive perception of neatness and grace 
Without arrogantly putting forth any such 
claim for ourselves, we may well be pleased 
with the oompliment thus offered, and we 
should do all in our power to merit and 
retain the good opinion thus voluntarily 
awarded to us by the sterner sex. 
This trait is certainly a pleasing one 
wherever found, and when its opposite is 
encountered, especially in the female sex, 
an unpleasant feeling usually arises, which, 
without great caution, will generally merge 
imperceptibly into dislike. It is therefore a 
matter of the highest importance to those in 
whom this quality is deficient, either natu¬ 
rally or from education, as it often is even 
in people of fine talents and high moral and 
social attributes, to guard well their conduct 
when with others, lest in trifles they render 
themselves disagreeable. 
Our happiness and that of those around us 
depend more frequently upon the little 
things of life than upon events of far greater 
magnitude. I give in illustration a little cir¬ 
cumstance which recently came under my 
own observation, and which perhaps prompt¬ 
ed this article. 
A lady was upon a visit at the house of 
my friend, whom I will call Emma. She 
was busily engaged in making a dress, and 
had her work-table pretty well crowded. 
She asked Emma to set the bird-cage down 
upon the table beside her, but Emma re-* 
marked that the table was already full. “ Oh, 
I’ll throw these things upon the floor !” 
Emma quietly remarked that “ there was no 
room for them there,” and walked away. 
Now some easy sort of people would call 
Emma “very particular,” and doubtless her 
visitor mentally anathematized her as a 
“ whimsical old maid;” and perhaps she was 
unreasonable, but she had been vexed by 
the daily careless habits of her friend, and 
was little inclined to humor her longer, 
though she was in other respects an agree¬ 
able acquaintance, well educated and in¬ 
telligent, and to one meeting her casually 
she would have appeared a very companion¬ 
able and entertaining young lady. But her 
lack of order and neatness betrayed itself to 
all those with whom she daily associated. 
I am aware that there is an extreme of 
methodical neatness, which is still more un¬ 
pleasant than the “ shiftlessness” so repul¬ 
sive to prim “ Miss Ophelias.” What a pain¬ 
ful feeling of restraint creeps over us as we 
enter our neighbor’s dwelling, where the 
chairs always sit in stiff rows around the 
wall, and the books are piled up in prim 
pyramids on the table—where the broom 
and dusting-brush are the insignia of power 
and warfare, and an innocent spider would 
not for his life dare to show his head. The 
mistress of such a house always keeps her¬ 
self and every one around her in torment 
by her jealous fear that people will fail in 
their duty to her door-mat and scraper, and 
that her immaculate carpets will suffer by 
the presence of an infinitesimal portion of 
dust. 
We never feel at home in such a parlor, 
where the very pictures gaze down upon us 
in blank astonishment, if we presume to dis¬ 
arrange a stately stack of books, or have the 
audacity to throw open more than one shut¬ 
ter. One extreme is as bad as the other, 
and it is in this, as in every thing else, that 
we find the medium to be the safest and hap¬ 
piest course. 
A neatly kept sitting-room presents innu¬ 
merable attractions to the home circle, and 
if sisters wish their brothers to spend their 
leisure hours at home, let them render that 
home attractive; let a spirit of neatness 
pervade within doors, and every thing have 
a proper place ; and when nightfall comes, 
instead of spending the evening in the idle 
bar-room, they will prefer the quiet fireside. 
They know just where they will find a fa¬ 
vorite book, and the hours, cheered by a sis¬ 
ter’s kindly word or smile, will pass plea¬ 
santly and profitably. Strangers and those 
who casually join the circle will feel the per¬ 
vading influence, and oft-times carry away 
with them a resolution that they will thereaf¬ 
ter adorn and beautify other homes. Thus 
one’s influence may extend to others than her 
own family, and ultimately be the means that, 
shall reform and happify many a household.' 
Order and method in daily business argues 
mental precision and discipline, and as all 
the various duties of life are merely prepar¬ 
ing agents, disciplining our mental nature 
for a more elevated and exalted future life, 
it follows that the nearer we approximate 
