Directions for Cookery, in its Various Branches

hominy into a deep dish, and stir into it a small piece of fresh butter. The small grained hominy is boiled in rather less water, and generally eaten with butter and sugar. INDIAN CORN. Corn for boiling should be full grown but young and tender. When the grains become yellow it is too old. Strip it of the outside leaves and the silk, but let the inner leaves remain, as they will keep in the sweetness. Put it into a large pot with plenty of water, and boil it rather fast for three hours or more. When done, drain off the water, and remove the leaves. You may either lay the ears on a large flat dish and send them to table whole, or broken in half; or you may cut all the com off the cob, and serve it up in a deep dish, mixed with butter, pepper and salt. MOCK OYSTERS OF CORN. Take a dozen and a half ears of large young corn, and grate all the grains off the cob as fine as possible. Mix with the grated corn three large table-spoonfuls of sifted flour, the yolks of six eggs well beaten. Let all be well incorporated by hard beating. Have ready in a frying-pan an equal proportion of lard and fresh butter. Hold it over the fire till it is boiling hot, and then put in portions of the mixture as nearly as possible in shape and size like fried oysters. Fry them brown, and send them to table hot. They should be near an inch thick. This is an excellent relish at breakfast, and may be introduced as a side dish at dinner. In taste it has a singular resemblance to fried oysters. The corn must be young. STEWED EGG PLANT. The purple egg plants are better than the white ones. Put them whole into a pot with plenty of water, and simmer them till quite tender. Then take them out, drain them, and (having peeled off the skins) cut them up, and mash them smooth in a deep dish. Mix with them some