GREEN CORN.

Husk, and pick off all the silk.  Boil in well-salted water, and serve on the cob, wrapped in a napkin, or cut off and seasoned like beans.  Cutting down through each row gives, when scraped off, the kernel without the hull.

GREEN-CORN FRITTERS.

One pint of green corn grated.  This will require about six ears.  Mix with this, half a cup of milk, two well-beaten eggs, half a cup of flour, one teaspoonful of salt, half a teaspoonful of pepper, and a tablespoonful of melted butter.  Fry in very small cakes in a little hot butter, browning well on both sides.  Serve very hot.

CORN PUDDING.

One pint of cut or grated corn, one pint of milk, two well-beaten eggs, one teaspoonful of salt, and a saltspoonful of pepper.  Butter a pudding-dish, and bake the mixture half an hour.  Canned corn can be used in the same way.

EGG-PLANT.

Peel, cut in slices half an inch thick, and lay them in well-salted water for an hour.  Wipe dry; dip in flour or meal, and fry brown on each side.  Fifteen minutes will be needed to cook sufficiently.  The slices can be egged and crumbed before frying, and are nicer than when merely floured.

EGG-PLANT FRITTERS.

Peel the egg-plant, and take out the seeds.  Boil for an hour in well-salted water.  Drain as dry as possible; mash fine, and prepare precisely like corn fritters.

BAKED EGG-PLANT.

Peel, and cut out a piece from the top; remove the seeds, and fill the space with a dressing like that for ducks, fitting in the piece cut out.  Bake an hour, basting with a spoonful of butter melted in a cup of water, and dredging with flour between each basting.  It is very nice.

ASPARAGUS.

Wash, and cut off almost all of the white end.  Tie up in small bundles; put into boiling, salted water, and cook till tender,—­about half an hour, or more if old.

Make some slices of water toast, as in rule given, using the water in which the asparagus was boiled; lay the slices on a hot platter, and the asparagus upon them, pouring a spoonful of melted butter over it.  The asparagus may be cut in little bits, and, when boiled, a drawn butter poured over it, or served on toast, as when left whole.  Cold asparagus may be cut fine, and used in an omelet, or simply warmed over.

SPINACH.