Corn is frequently cut from the cob after it is cooked and served in milk or butter; but by this method much of the flavor and juke of the corn itself is wasted; It is better to cut the corn from the cob before cooking. With a sharp knife cut off the grains, not cutting closely enough to remove any of the woody portion of the skins. Then with a knife press out all the pulp and milk remaining in the cob; add this to the corn; season well with salt, pepper and butter; add a little more milk if the corn is dry; cook, preferably in the oven, for about ten minutes, stirring occasionally. If the oven is not hot, cook over the fire. SUCCOTASH Mix equal parts of corn, cut from the ear, and any kind of beans; boil them separately; then stir them lightly together, and season with butter, salt, and pepper and add a little cream if convenient. CANNED CORN To one can of corn take one tablespoon of butter, one-half cup milk; sprinkle one tablespoon of flour over these; stir and cook about five minutes, until thoroughly hot. Season to taste and serve hot. DANDELIONS Wash one peck of dandelions; remove roots. Cook one hour in two quarts of boiling salted water. Drain, chop fine; season with salt, pepper and butter. Serve with vinegar. STUFFED CUCUMBERS Cut four cucumbers in half lengthwise; remove the seeds with a spoon, lay the cucumbers in vinegar overnight; then wipe dry and fill with a mixture made from one cup pecans or Brazil nuts chopped, six tablespoons of mashed potatoes, one well-beaten egg, one teaspoon of salt, two tablespoons of chopped parsley, one saltspoon of white pepper, dash of nutmeg and two tablespoons of melted butter. Bake in a buttered dish until tender. Serve hot with one cup of white sauce, dash of powdered cloves, one well-beaten egg, salt and pepper to taste. FRIED CUCUMBERS Daintily prepared fried cucumbers are immeasurably superior to fried egg plant and are especially nice with boiled chicken. Peel and slice the cucumbers lengthwise in about the same thickness observed with egg plant. Lay these slices in salt and water for about an hour, then dip in beaten egg and cracker dust, and French fry in boiling fat, taking care to carefully drain in a colander before serving. COLD SLAW Take a firm, white head of cabbage; cut it in halves; take out the heart and cut as fine as possible on slaw-cutter. Cut up one onion at the same time and a sour apple. Now sprinkle with salt and white pepper and a liberal quantity of white sugar. Mix this lightly with two forks. Heat one tablespoon of goose oil or butter, and mix it thoroughly in with the cabbage. Heat some white wine vinegar in a spider; let it come to a boil and pour over the slaw, boiling. Keep covered for a short time. Serve cold. BOILED SAUERKRAUT