Escalloped Corn

Six ears of cooked corn or 1 can of corn, 1/2 cup corn liquid, 3 tablespoons milk, 1 teaspoon sugar, 1 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons flour, 1 cup bread crumbs, 1 tablespoon butter. Cut fresh boiled corn, too old to serve on cobs, from the cob, or use the pulp of 1 can of corn; mix corn with the salt, pepper, flour and sugar and add the liquids; melt the butter, mix with the bread crumbs and cover bottom of a pudding dish with half of the crumbs; add the corn mixture and cover with the rest of the crumbs; bake in a moderate oven about 20 minutes and serve hot in pudding dish.

Macaroni With Tomatoes And Mushrooms

One-half pound macaroni, 2 quarts boiling water, 2 teaspoons salt, 1 tablespoon butter, 1 small onion, cut fine, 1 teaspoon flour, cup of hot beef or chicken stock, 1 pint stewed tomatoes, 1 tablespoon finely chopped mushrooms, 1 teaspoon salt, cayenne pepper, 1 teaspoon parsley, chopped, 3 tablespoons grated Parmesan cheese. Add salt and then the macaroni to the boiling water; let boil 20 minutes, stirring to avoid sticking to the bottom of the kettle; drain in colander; pour 1 cup of cold water through it, then return to cleared kettle.

Potato Pancakes

Six raw grated potatoes, 3 whole eggs, a pinch of baking powder, 1 tablespoon flour, a little milk. Peel large potatoes and soak several hours in cold water; grate, drain and for every pint allow 2 eggs, about 1 tablespoon flour, 1/2 teaspoon salt, a little pepper; beat eggs well and mix with the rest of the ingredients; drop by spoons on a hot buttered spider in small cakes; turn and brown on both sides. Serve with apple sauce or catsup.

O'Brien Potatoes

Fry 3 cups potato cubes in deep fat; drain on brown paper, and sprinkle with salt; cook a slice of onion in 1 1/2 tablespoons butter about 3 minutes; remove the onion and add to butter 3 pimentoes (canned), cut fine; when this is thoroughly heated, add potatoes, stir well and serve hot with parsley.

Mexican Stuffed Chili

Six green peppers, 1 onion, chopped fine, 2 tablespoons of butter, 4 tablespoons of chopped mushrooms, 1/3 cup brown sauce, 3 tablespoons bread crumbs, 4 tablespoons lean raw ham, chopped, salt, pepper and buttered bread crumbs. Cut a slice from stem end of each pepper, remove the seeds and parboil peppers about 15 minutes; cook onion in butter 3 minutes, add mushrooms and ham, cook a minute, then add brown sauce and crumbs; cool the mixture; put into peppers, cover with buttered bread crumbs, salt and bake 10 minutes. Serve on toast with brown sauce.

Fried Parsnips

Boil until tender, scrape off the skin and cut in lengthwise slices; dredge with flour and fry in hot drippings, turning when one side is browned.

Baked Winter Squash

Cut in 3-inch squares; remove seeds and stringy portion; place in a dripping pan; season with salt and pepper, and for each square add 1/2 teaspoon molasses and 1/2 teaspoon melted butter; bake about 1 hour, or until soft, in a moderate oven, keeping covered the first 1/2. hour. Serve in the shell with dots of butter.