minutes. Spoons that have been used in eating eggs should be put in
water immediately, as the egg tarnishes them.





VEGETABLES.


To Boil Green Corn.

Pick out ears near the same size, and have the water boiling when you
put them in; half an hour is long enough for young corn; that which is
old and hard will take an hour or more; if young corn is boiled too
long, it becomes hard and indigestible.


To Fricassee Corn.

Cut green corn off the cob; put it in a pot, and just cover it with
water; let it boil half an hour; mix a spoonful of flour with half a
pint of rich milk, pepper, salt, parsley, thyme and a piece of butter;
let it boil a few minutes, and take it up in a deep dish. Corn will do
to cook in this way when too old to boil on the cob.


To Keep Corn for Winter.

When boiled, cut the corn off the cob, and spread it on dishes; set