One peck of green tomatoes chopped fine, three cabbages, six green peppers, one pint of grated horseradish, one tablespoon of ground cloves, one pint of molasses; allow the tomatoes to stand over night in salt and water. Boil the cabbage twenty minutes in vinegar, then the tomatoes twenty minutes in the same vinegar, when cool mix all the ingredients together and cover them with fresh vinegar; a little celery seed may be added if liked. This may be kept in stone jars but glass fruit cans will preserve it better.
Peel and wash, boil ten minutes, drain off the water, add boiling water, boil and drain a second time; pour on more boiling water, and cook until done; drain off all the water, add salt, pepper, butter and milk or cream. The milk can be omitted.
Soak macaroni for two hours. Then let it boil for twenty minutes, drain off the water, place in an earthen dish a layer of macaroni, then a layer of grated cheese, till your dish is full; season with salt, pepper, a tablespoon of butter and a cup of sweet milk. Bake slowly one-half hour.
One quart white beans, nicely picked and washed, soak over night, put in fresh water, and cook until they begin to crack open; then put them in a little stone crock, add sufficient water to cover them, put in a little salt and soda and a tablespoon of sugar. Three-fourths pound of pork gashed through
the rind, sink it in the beans even with the top, cover them closely, and let them bake four hours.
Soak over night one quart small white beans with one teaspoonful soda. Into an earthen ware pipkin with close-fitting lid, put half the beans, then one lb. salt pork, well-streaked with lean, and then the balance of the beans. Add three table- spoonfuls of N. O. molasses, one teaspoonful soda, cover the
beans with water, and cook in a moderate oven seven or eight hours. When done they should be nicely browned, soft and juicy.
Do not shell them until ready to cook, put into enough water to cover, boil twenty to thirty minutes: season with butter, salt and a little flour made smooth. Serve hot.
Carefully cut the corn from the ear, so as not to cut into the cob, scrape the cob lightly so as to secure the milk, add water to just cover, place in a stew-pan. cover and cook slowly half an hour or more, until done. Add a little milk, season with butter and salt.
Green corn is best when first picked; the husk should never be removed until just before cooking. Remove all the milk, and cut off the end of the cob close to the corn. Put in boiling water with a little salt, cook ten or fifteen minutes.
Grate six ears of corn, add two beaten eggs, two tablespoons of flour, two tablespoons of cream or sweet milk, salt, pepper, and butter, and drop in spoonfuls on a hot, well-buttered griddle.
