Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

the contents of a can of tomatoes, into a chopping bowl and chop the large pieces of the vegetable into small bits; then set in a saucepan over the fire and bring to the boil. Drain the liquor from a can of corn, or grate the grains from a dozen ears, and put the corn into a bowl of fresh water. After ten minutes drain the water off, and transfer the corn to a saucepan with enough boiling water to cover it. Let it simmer for five minutes, pour off the water and add the boiling tomatoes to the corn. Let both cook together for five minutes, during which time stir into them a heaping teaspoonful of butter, two teaspoonfuls of granulated sugar, and salt and pepper to taste. Pour the mixture into a greased bake-dish, sprinkle bread-crumbs and bits of butter over the top and bake for half an hour. Green corn croquettes Grate the corn from a dozen ears, or drain the liquor from a can of corn, and chop the kernels fine. Cook together a tablespoonful of butter and two of flour, and, when these are blended, add slowly a pint of milk into which has been stirred a pinch of soda. Cook this mixture, stirring all the time, until you have a thick white sauce; add to it the chopped corn and half a teaspoonful of powdered sugar, with pepper and salt to taste. Remove from the fire and set aside to cool. When cold, form with lightly-floured hands into croquettes, and dip each croquette in beaten egg and cracker-dust. Set all aside in a platter in the ice-chest for several hours, then fry in deep, boiling fat. Corn omelet Grate the corn from four ears of boiled corn. Beat four eggs well, add three tablespoonfuls of cream and cook in a hot pan. When ready to fold, sprinkle with salt and pepper, add the corn and turn out on a hot dish. Heat the corn slightly over hot water before putting into the omelet. Creole chowder Heat a generous lump of butter and in it