Bakers who heat their ovens every day, would find it profitable to buy Indian corn in large quantities, and prepare it as above, to sell afterwards for table use. If the corn is not young and fresh, it will require half an hour’s boiling before it is dried in the oven.

What is called sweet corn is excellent for this purpose.

EXCELLENT RECEIPT FOR PORK AND BEANS.—Take a good piece of pickled pork (not very fat) and to each pound of pork allow a quart of dried white beans. The bone should be removed from the pork, and the beans well picked and washed. The evening before they are wanted for cooking, put the beans and pork to soak in separate pans; and just before bed-time, drain off the water, and replace it with fresh. Let them soak all night. Early in the morning, drain them well from the water, and wash first the beans, and then the pork in a cullender. Having scored the skin in stripes or diamonds, put the pork into a pot with fresh cold water, and the beans into another pot with sufficient cold water to cook them well. Season the pork with a little pepper, but of course no salt. Boil them separately and slowly till the pork is thoroughly done (skimming it well) and till the beans have all burst open. Afterwards take them out, and drain them well from the water. Then lay the pork in the middle of a tin pan, (there must be no liquid fat about it) and the beans round it; and over it, so as nearly to bury it from sight. Pour in a very little water, and set the dish into a hot oven, to bake or brown for half an hour. If kept too long in the oven the beans will become dry and hard. If sufficiently boiled when separate, half an hour will be long enough for the pork and beans to bake together. Carefully skim off any liquid fat that may rise to the surface. Cover the dish, and send it to table hot.

For a small dish, two quarts of beans and two pounds of pork will be enough. To this quantity when put to bake in the oven you may allow half a pint of water.

This is a good plain dish, very popular in New England, and generally liked in other parts of the country.

INDEX.

Albany cake, 195.
Alkanet colouring, 250.
Almond icing, 221.
Almond pudding, boiled, 112.
Almond rice pudding, 112.
Almond soup, 16.
Altona fritters, 133.
American chintzes, to wash, 307.
American citron, 165.
American prunes, 183.
Anchovy toast, 29.
Ants,—to destroy garden ants, 280.
Ants,—to expel small ants, 280.
Antique oil, 253.
Apple cake, 221.
Apples, to keep, 248.
Apple marmalade, 171.
Apples meringued, 154.
Apples (dried,) 184.
Apple water, 243.
Artichokes, fried, 42.
Artificial flowers, fine colouring for, 337.
Arsenic, remedy for, 290.
Asparagus loaves, 46.
Asparagus omelet, 46.
Atmosphere of a room, to purify, 268.
Austrian cake, 196.
Autumn soup, 8.
Baked tongue, 76.
Barberry jam, 174.
Bathing the feet, 284.
Batter cakes, (Indiana,) 186.
Batter cakes, (Kentucky,) 186.
Batter cakes, (rye,) 187.
Beans, stewed, 49.
Bed-bugs, to destroy, 279.
Bee-miller, to destroy, 281.
Beef,—cold corned, to stew, 73.
Beef, (French,) 74.
Beef, minced, 72.
Beef olives, 75.
Beef, round of, stewed brown, 69.
Beef,—smoked, to stew, 74.
Beef-steaks with mushrooms, 72.
Beef-steak pot-pie, 71.
Beef’s tongue, stewed, 76.
Beets, to keep, 248.
Bergamot water, 254.
Biscuit ice-cream, 161.
Biscuit pudding, 113.
Biscuit sandwiches, 85.
Birds in a grove, (French dish,) 99.
Birds with mushrooms, (French,) 98.
Black lace, to wash, 305.
Black-currant jelly, (fine,) 174.
Blackberry syrup, 294.
Blackberry wine, 233.
Blanc-mange, (chocolate,) 150.
Blanc-mange, (coffee,) 151.
Blanc-mange, (gelatine,) 151.
Blanc-mange, (maccaroon,) 149.
Blanc-mange, (Spanish,) 147.
Blanc-mange, (vanilla,) 148.
Blue wash for walls, 264.
Bobbinet, (to hem,) 325.
Boned turkey, 104.
Bonnets, 320.
Bonnet, to keep white, 323.
Boot-bag, to make, 317.
Boston cake, 194.
Brandy grapes, 182.
Brandy green gages, 181.
Brandy peaches, (excellent,) 179.
Brandy peaches, (fine,) 179.
Brandy peaches, (the French way,) 181.
Brandy pears, 180.
Bread fritters, 136.
Bread muffins, 188, 229.
Bread, (rice,) 189.
Bread, (rice-flour,) 190.
Breakfasts for spring and summer, 365.
Breakfasts for autumn and winter, 367.
Breakfast parties, 368.
Britannia metal,—to keep it bright, 272.
Broccoli and eggs, 41.
Broken cork, to get out of a bottle, 268.
Brown fricassee, 94.
Brown mixture for a cough, 288.
Cabbage, an excellent way of boiling, 38.
Cabbage, (red, to stew,) 39.
Cake, Albany, 195.
Cake, apple, 221.
Cake, Austrian, 196.
Cake, Boston, 194.
Cake, carraway, 215.
Cake, chocolate, 201.
Cakes, cinnamon, 222.
Cake, cocoa-nut, (West India,) 210.
Cakes, ginger pound, 223.
Cakes, Harlem, 188.
Cake, honey, 200.
Cakes, ice-cream, 205.
Cake, lemon, 200.
Cakes, light seed, 214.
Cake, Madison, 197.
Cakes, molasses, 227.
Cakes, palmer, 214.
Cakes, peach, 199.
Cake, rice-flour pound, 210.
Cake, rice sponge, 211.
Cakes, strawberry, 198.
Cake, sweet-potatoe, 212.
Cakes, sugar, 227.
Cakes, to freshen them, 229.
Cake-syllabub, 151.
Calf’s head, stewed, 61.
Calves’ feet jelly, (hints on,) 164.
Camphor spirits, 290.
Caper sauce, substitutes for, 17.
Carbonated syrup-water, 238.
Carraway gingerbread, 226.
Carrots, to keep, 248.
Carrots, stewed, 49.
Case for combs, brushes, &c., 318.
Cassia, (oil of,) 253.
Caterpillars, to destroy, 281.
Cauliflower, fried, 40.
Cauliflower omelet, 40.
Cauliflower maccaroni, 40.
Cauliflowers and sweetbread, 67.
Celery, fried, 42.
Cement for jars and bottles, 258.
Chafed upper-lip, (cure for,) 288.
Champagne, (gooseberry,) 230.
Charlotte, (French,) 145.
Charlotte, (Italian,) 144.
Charlotte russe, (very fine,) 142.
Charlotte russe, another way, 143.
Charlotte pudding, 126.
Cherry pudding, 118.
Cherry-water ice, 159.
Chicken gumbo, 90.
Chicken patties, 91.
Chicken pie, (French,) 89.
Chicken salad, (Italian,) 53.
Chicken salad, (lettuce,) 52.
Chicken rice pudding, 91.
Chickens, stewed whole, 88.
Chickens with tomatoes, 90.
Chocolate blanc-mange, 150.
Chocolate cream, 155.
Chocolate cream, another way, 155.
Chocolate ice-cream, 160.
Chocolate maccaroons, 207.
Chocolate puffs, 213.
Cider,—to keep it sweet, 247.
Citron, (American,) 165.
Citron melons, preserved, 167.
Clam fritters, 32.
Clam pie, 31.
Clam soup, (fine,) 13.
Clam soup, (excellent,) 14.
Clam sweetbreads, 68.
Closets, to clear from cockroaches, 276.
Coal-fire, to extinguish, 295.
Coat, dress, or gown, to make it set closely to the waist, 327.
Cochineal colouring, 250.
Cockroaches, 277.
Cocoa, 245.
Cocoa-nut cake, (West India,) 210.
Cocoa-nut cream, 157.
Cocoa-nut pudding, 110.
Cocoa-nut puffs, 214.
Cocoa-nut soup, 15.
Cod-fish, fried, 24.
Cod-fish, stewed, 24.
Coffee, an excellent way of making it, 243.
Coffee blanc-mange, 151.
Cold corned beef, to stew, 73.
Cold potatoes, to stew, 50.
Cold starch for linen, 298.
Colouring for cheese, 250.
Colours of dresses, to preserve, 308.
Coloured water, 251.
Coloured silks, French mode of washing, 300.
Columbian pudding, 107.
Columbian soap, 255.
Columbus eggs, 92.
Combs and brushes, 318.
Company dinners for spring, 383.
Company dinners for summer, 384.
Company dinners for autumn, 386.
Company dinners for winter, 387.
Connecticut sausage meat, 80.
Corks, covering for, 258.
Corns, to remove from between the toes, 283.
Corn meal pudding, 114.
Corrosive sublimate, (antidote for,) 291.
Cottage pudding, 117.
Cream cocoa-nut pudding, 110.
Cream, (pistachio,) 156.
Cream trout, 23.
Cream tarts, 204.
Cream, (vanilla,) 157.
Crickets, to destroy, 278.
Croquettes of rice, 92.
Croquettes of sweetbreads, 65.
Cross buns, 217.
Crossing the sea, 356.
Crullers, (soft,) 216.
Cucumber catchup, 56.
Curds and whey, flavoured, 161.
Currant ice, 158.
Currant jelly, (excellent,) 173.
Currant pudding, 118.
Custard, (green,) 130.
Custard, (red,) 131.
Damson jam, 175.
Damson-water ice, 159.
Dark stains, to remove from silver, 270.
Directions for embroidering merino, 332.
Directions for working slippers, 327.
Directions for making a tabouret, 339.
Domestic Frontiniac, 231.
Domestic Tokay, 233.
Dried apples, 184.
Dried peaches, stewed, 184.
Ducks, (canvas-back, dressed plain,) 95.
Ducks, (canvas-back, roasted,) 95.
Ducks, (canvas-back, stewed,) 96.
Ducks, (wild ducks, stewed,) 94.
Duck soup, 12.
Dumplings, (sweetmeat,) 133.
Dusting furniture, 275.
Eggs, to beat, 193.
Eggs and broccoli, 41.
Embroidery on both sides, 335.
Embroidering standards, 336.
Excoriated nostrils, (cure for,) 287.
Eye-stone, to apply one, 286.
Fillet of mutton, 59.
Fillet of pork, 77.
Frontiniac wine, (domestic,) 231.
Flavoured curds and whey, 161.
Fleas, to expel, 278.
Flemington gingerbread, 223.
Flies, to destroy, 279.
Four fruit jelly, 174.
Fowl and oysters, 88.
French beef, 74.
French brandy peaches, 181.
French charlotte, 145.
French chicken pie, 89.
French hungary water, 254.
French icing for cakes, 220.
French oyster pie, 30.
French peas, 48.
French lamb cutlets, 58.
French pie, (raised,) 100.
French stew of rabbits, 84.
French way of dressing a shoulder of veal, 62.
French method of washing coloured silks, 300.
Fresh butter, to keep for frying, 248.
Fritters, (Altona,) 133.
Fritters, (bread,) 136.
Fritters, (green,) 136.
Fritters, (indian,) 137.
Fritters, (sweetmeat,) 135.
Fritters, (Washington,) 134.
Fritters, (wine,) 135.
Fruit stains, to remove them from doilies, napkins, &c., 276.