TO BOIL CABBAGE WITH BACON. 
Quarter a head of hard white cabbage; examine for inserts; lay in 
salt and water for several hours. An hour before dinner drain and put in 
a pot in which bacon has been boiling—a pod of red pepper boiled with 
it will make it more wholesome and improve the flavor of both bacon and 
cabbage. 
CELERY. 
Wash carefully and put in cold water to keep crisp till dinner. Re¬ 
move all the green, as nothing is so ornamental as the pure white leaves 
of bleached celery. If the ends of the stalks have been broken, split and 
curl them. 
TO BOIL SNAPS. 
Early in the morning, string round, tender snaps. Throw into water 
and set in a cool place till an hour before dinner, when they must be 
drained and thrown into a pot where the bacon is boiling. 
STEWED TOMATOES. 
Peel and chop tomatoes till you have a quart; add one teacupful 
brown sugar, one teacupful butter, one teacupful bread crumbs, one table¬ 
spoonful salt, one teaspoonful black pepper. Stew till free from lumps 
and perfectly done. Pour in a deep dish, sift powdered crackers over it 
and serve. 
BAKED TOMATOES. 
One quart peeled and sliced tofnatoes (not scalded), one cupful sugar, 
one tablespoonful butter, one dessertspoonful salt, one teaspoonful black 
pepper, one roll of bread Spread a layer of tomatoes on the bottom of 
an earthen (never a tin) baking dish. Put over it half the sugar, butter, 
pepper and salt, and crumble half the roll over it in small bits. Then 
spread another layer of tomato, sugar, etc., ending with the remaining 
half of the roll. Grate cracker or hard brown biscuit on top and serve. 
TO COOK ASPARAGUS. 
Wash well, scrape, cut off the tough end, tie up in bunches and put 
in boiling water with a spoonful of salt. Boil thirty minutes, or till ten¬ 
der. Lay it on slices of toast in a dish, pour melted butter over it and 
serve hot. 
CORN PUDDING. 
One dozen large ears corn. Cut off the top of the grain, scrape with 
a knife, so as to get the heart of the grain without the husk. Season with 
a teacup of cream, a large tablespoonful butter, salt and pepper to taste. 
Bake in a dish. 
CORN FRITTERS. 
Three dozen ears corn, six eggs, beaten well; three tablespoonfuls 
flour; salt to taste. Grate the corn, add it to the flour, and gradually mix 
with the eggs. Beat all hard together. Drop in oval shapes, three inches 
long, into a pan, in which fry them brown, in equal parts of lard and 
butter. A batter cake turner is convenient for turning them. 
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