CORN BOILED 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.

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