Corn Timbales

Beat 2 eggs until very light. Add 1/2 teaspoon salt, pinch black pepper and 3/4 cup milk. Beat in 1 can Kornletor or grated corn. Pour into buttered cups and bake like a custard, 20 to 30 minutes. Serve at once with fingers of bread covered with grated cheese and browned in a quick oven. This is nicest when made in individual dishes.

Sweet Potato Croquettes

Boil or bake sweet potatoes, mash with plenty of butter; salt, pepper and sugar to taste, and enough cream to make easy to handle; make into balls. Roll in egg and bread crumbs; fry in deep lard.

Corn Oysters

1 pint grated corn 3 eggs

2 tablespoons flour Little salt and pepper

Fry on griddle.

Boiled Cauliflower

Remove the outer leaves, cut off the stem close to the flowers. Wash thoroughly in cold water and soak in cold salted water (top downward) for 1 hour, allowing 1 tablespoon salt to 1 gallon water. Then tie in a piece of muslin or cheesecloth to keep it whole and cook it in slightly salted water, boiling until tender, keeping it closely covered. When done, lift it from the water, remove the cloth, stand it in a round dish with the flowers up. Pour cream sauce over it and serve at once.

Glaci Sweet Potatoes

2 tablespoons butter

2 tablespoons brown sugar

1/4 cup sherry

Salt Pepper

Make caramel sauce; add cold sliced sweet potatoes; fry until a golden brown. - K. S. H.

Stuffed Tomatoes

Cut a thin slice from the stem end of large, smooth tomatoes. Remove the seeds and soft pulp. Mix with the pulp an equal amount of buttered cracker crumbs, season to taste with salt, pepper, sugar and onion juice. Fill the cavity with the mixture, heaping it in the center and sprinkle buttered crumbs over the top; place the tomatoes in a buttered pan and bake until the crumbs are brown. Take them carefully up with a broad knife and serve very hot. A small quantity of cooked meat finely chopped may be used with the crumbs.

Stuffed Green Peppers

Cut off the top and remove seeds of 6 green peppers. Boil in cold water for 15 minutes until tender.

Filling

Place in a frying pan 1 tablespoon butter, 1 chopped onion and 2 cups fine bread crumbs, fry brown, fill the peppers and bake in moderate oven 15 minutes.

Sauce To Cover

Cook together in double boiler 2 tablespoons flour, 1 tablespoon butter, add 2 cups strained canned tomatoes; salt and pepper to taste; cook 10 minutes, pour over peppers and serve. - A. D. H.

Savory Carrots

Scrape, then cut new carrots into straws; cook tender in salted water and drain dry. Season with salt, pepper and a little onion juice and return to the kettle with a generous piece of butter and shake until hot and glazed. Pile on a dish in pyramid style; add 1 cup fresh green peas well seasoned and a sprinkling of chopped parsley.

Lattice Potatoes

Cut with lattice cutter. Fry like French fried in deep lard. Are unusual.