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Chicory with Cream

Wash a quarter of a peck of chicory, throw in a large kettle of salted water and boil half an hour. Then drain and throw into a pan of cold water five minutes. Drain and press gently until dry. Chop fine, put into a saucepan with two ounces of butter, a teaspoonful of sugar, a teaspoonful of salt and a grating of nutmeg; then sprinkle over an even tablespoonful of flour. Mix all this well together, add a gill of thick cream, stirring over the fire until boiling hot. Take from the fire. Beat the yolks of three eggs until light, add two tablespoonfuls of cream, stir this into the chicory. Turn into a heated dish and serve garnished with hard-boiled eggs.

CORN BOILED ON THE coB.

Corn should be cooked as quickly as possible after picking, as it heats and loses its sweetness. If necessary to keep over night, spread it out singly on the cold cellar floor; do this as quickly as you receive it. Do not open or tear the husks until ready to boil it. Then remove the husks and every thread of silk. Have ready a kettle of boiling water, throw in the corn and boil, after it begins to boil, five minutes. Long boiling destroys both the color and flavor of the corn and renders it indigestible. When done, take out carefully with a skimmer, place on a corncloth or napkin, throw the corners over to prevent the steam escaping; serve immediately.

While perhaps it is rather unusual to give recipes "how to eat," it is certainly an art to know just how to eat corn. Score every row of grains with a sharp knife, spread lightly with butter, dust with salt, and with the teeth press out the centre of the grains, leaving every hull fast to the cob. Corn thus eaten will not cause trouble or produce indigestion, as the hull is the only indigestible part. Small wooden skewers with quills of paper may be stuck in the ends of the cob and used as holders.