CORN CAKES.--To a pint of corn pulp add two well-beaten eggs and two tablespoonfuls of flour; season with salt if desired, and brown on a griddle. Canned corn finely chopped can be used, but two tablespoonfuls of milk should be added, as the corn is less moist. CORN PUDDING.--One quart of corn pulp prepared as for stewing, one quart of milk, three eggs, and a little salt. Mix the corn with a pint of the milk, and heat it to boiling. Break the eggs into the remainder of the milk, and add it to the corn, turn all into an oiled pudding dish, and bake slowly until the custard is well set. ROASTED GREEN CORN.--Remove the husks and silk, and place the corn before an open grate or in a wire broiler over hot coals until the kernels burst open, or bury in hot ashes without removing the husks. Score the grains, and serve from the cob. STEWED GREEN CORN.--Cut the corn from the cob and with the back of the knife scrape off all the pulp, being careful to leave the hull on the cob. Put into a stewpan with half as much water as corn, cover closely and stew gently until thoroughly cooked, stirring frequently to prevent the corn from sticking to the pan; add cream or milk to make the requisite amount of juice, and season with salt if desired. A teaspoonful of white sugar may be added if desired. Cold boiled corn cut from the cob and stewed a few minutes in a little milk, makes a very palatable dish. SUMMER SUCCOTASH.--This maybe made by cooking equal quantities of shelled beans and corn cut from the cob, separately until tender, and then mixing them; or the beans may be cooked until nearly soft, an equal quantity of shaved corn added, and the whole cooked fifteen or twenty minutes or longer. Season with cream, and salt if desired. DRIED CORN.--The sweet varieties of corn taken when young and tender and properly dried, furnish an excellent material for nearly all purposes to which green corn is put. Take green corn, just right for eating, have it free from silk; cut the fleshy portion from the cob with a sharp knife, then with the back of the knife gently press the remaining pulp from the cob. Spread thinly on plates and put into an oven hot enough to scald, not scorch it. Watch closely for a half hour or more, turning and stirring frequently with a fork. When thus thoroughly scalded, the corn may be left without further attention if placed in a moderate oven, save an occasional stirring to prevent its sticking to the plate, until the drying is complete, which ought to be in about forty-eight hours; however, if one can spend the time to watch closely and stir very frequently, the drying may be completed in a single afternoon in a rather hot oven. Be careful that it does not scorch. When needed for use, soak over night and cook in accordance with recipes for Stewed Corn, Succotash, etc., pages 265, 234, only remembering to allow a longer time. _RECIPES FOR PEAS._