One dozen large ears corn. Cut off the top of the grain, scrape with a knife, so as to get the heart of the grain without the husk. Season with a teacup of cream, a large tablespoonful butter, salt and pepper to the taste. Bake in a dish.--_Mrs. Dr. E._ CORN FRITTERS. 3 dozen ears corn. 6 eggs, beaten well. 3 tablespoonfuls flour Salt to the taste. Grate the corn, add to it the flour, and gradually mix with the eggs. Beat all hard together. Drop in oval shapes, three inches long, into a pan, in which fry them brown, in equal parts of lard and butter. A batter cake-turner is convenient for turning them.--_Mrs. Dr. J._ _Corn Fritters._ 8 large ears of corn, cut three times (not grated). 2 eggs. 1 teacup sweet milk (or more, if the corn is not juicy). 2 teaspoonfuls flour. Salt and pepper to taste. Make the mixture the consistency of a soft batter, and fry in lard or butter.--_Mrs. A. W._ CORN FRITTERS FOR BREAKFAST. Make a batter as you would for fritters, put in pepper, salt, lard, or butter, add to a quart of batter, a pint of corn, cut from the cob, and fry.--_Mrs. A. P._ BAKED TOMATOES. 1 quart peeled and sliced tomatoes (not scalded). 1 cup sugar. 1 tablespoonful butter. 1 dessertspoonful salt. 1 teaspoonful black pepper. 1 roll of bread. Spread a layer of tomatoes on the bottom of an earthen (never a tin) baking dish. Put over it half the sugar, butter, pepper and salt, and crumble half the roll over it in small bits. Then spread another layer of tomato, sugar, etc., ending with the remaining half of the roll. Grate cracker or hard brown biscuit on top, and serve.--_Mrs. S. T._ _Baked Tomatoes._ Scald and peel the tomatoes, or else peel thin with a sharp knife, without scalding. Cut in small pieces, season with a little sugar, salt, pepper, and finely minced onion. Grease a baking dish and line it with thin slices of light bread buttered. Pour the tomatoes in the dish, crumming up a little light bread on them. Spread on top a layer of heavily buttered light bread, and bake.--_Mrs. M. C. C._ STEWED TOMATOES. Peel and chop tomatoes till you have a quart. Add one teacup brown sugar, one teacup butter, one teacup bread crumbs. One tablespoonful salt; one teaspoonful black pepper. Stew till free from lumps and perfectly done. Pour in a deep dish, sift powdered crackers over it, and serve.--_Mrs. S. T._ _Stewed Tomatoes._ Scald and peel the tomatoes, chop fine, season with salt, pepper, onion, and a little sugar. Put in some pieces of buttered light bread, cut up very fine. Add a lump of butter, and stew in a saucepan.--_Mrs. V. P. M._ TOMATO OMELETTE.