This is a Virginia dish.  Scrape the substance out of twelve ears of tender, green, uncooked corn (it is better scraped than grated, as you do not get those husky particles which you cannot avoid with a grater); add yolks and whites, beaten separately, of four eggs, a teaspoonful of sugar, the same of flour mixed in a tablespoonful of butter, a small quantity of salt and pepper, and one pint of milk.  Bake about half or three-quarters of an hour.

STEWED CORN.

Take a dozen ears of green sweet corn, very tender and juicy; cut off the kernels, cutting with a large sharp knife from the top of the cob down; then scrape the cob.  Put the corn in a saucepan over the fire with just enough water to make it cook without burning; boil about twenty minutes, then add a teacupful of milk or cream, a tablespoonful of cold butter, and season with pepper and salt.  Boil ten minutes longer and dish up hot in a vegetable dish.  The corn would be much sweeter if the scraped cobs were boiled first in the water that the corn is cooked in.

Many like corn cooked in this manner, putting half corn and half tomatoes; either way is very good.

FRIED CORN.

Cut the corn off the cob, taking care not to bring off any of the husk with it and to have the grains as separate as possible.  Fry in a little butter—­just enough to keep it from sticking to the pan; stir very often.  When nicely browned, add salt and pepper and a little rich cream.  Do not set it near the stove after the cream is added, as it will be apt to turn.  This makes a nice dinner or breakfast dish.

ROASTED GREEN CORN.

Strip off all the husk from green corn and roast it on a gridiron over a bright fire of coals, turning it as one side is done.  Or, if a wood fire is used, make a place clean in front of the fire, lay the corn down, turn it when one side is done; serve with salt and butter.

SUCCOTASH.

Take a pint of fresh shelled Lima beans, or any large fresh beans, put them in a pot with cold water, rather more than will cover them.  Scrape the kernels from twelve ears of young sweet corn; put the cobs in with the beans, boiling from half to three-quarters of an hour.  Now take out the cobs and put in the scraped corn; boil again fifteen minutes, then season with salt and pepper to taste, a piece of butter the size of an egg and half a cup of cream.  Serve hot.

FRIED EGG-PLANT.

Take fresh, purple egg-plants of a middling size; cut them in slices a quarter of an inch thick, and soak them for half an hour in cold water, with a teaspoonful of salt in it.  Have ready some cracker or bread crumbs and one beaten egg; drain off the water from the slices, lay them on a napkin, dip them in the crumbs and then in the egg, put another coat of crumbs on them and fry them in butter to a light brown.  The frying pan must be hot before the slices are put in—­they will fry in ten minutes.