Corn Fritters

One can corn, 1 cup flour, 1 teaspoon of baking powder, 2 teaspoons salt, 1/4 teaspoon paprika, 2 eggs. Chop corn and add flour, baking powder, salt and paprika mixed and sifted, then add the yolks of eggs beaten thick, and fold in whites beaten stiff; cook in fresh, hot lard and drain.

Rice Croquettes

One teacup of rice; boil 1 quart milk; when boiled and hot add a piece of butter the size of an egg, 2 tablespoons of sugar, 2 eggs, juice and grated peel of 1 lemon; stir this up well; have ready the yolks of 2 eggs, beaten on a plate, cracker crumbs on another; make the rice in rolls and dip in the eggs and crumbs. Fry them in butter. Serve hot.

Lima Beans

Shell them in cold water; let them lie 1/2 hour or longer; put them into a saucepan with plenty of boiling water, a little salt and cook until tender; drain and butter well and pepper to taste.

Potato Au Gratin

Slice cold boiled potatoes; make a cream sauce from 2 tablespoons each of butter and flour, 1 level teaspoon of salt, 1/8 teaspoon of pepper; heat butter; add flour and seasoning; when hot, add milk gradually and cook smoothly; add potatoes; let heat through and put in buttered individual dishes or baking dish; fold lightly some finely chopped cheese and bake about 10 minutes in a moderate oven.

Potato Cakes

Roast some potatoes in the oven; when done, skin and pound in a mortar with a small piece of butter, warmed in a little milk; chop a shallot and a little parsley very finely, mix well with the potatoes, add pepper, salt; shape into cakes, egg and bread crumb them and fry a light brown.

Carrots And Other Root Vegetables

Scrape or pare carrots, parsnips, turnips. Dice and cook gently in unsalted water till tender; drain and reheat in seasoned butter, 1 tablespoon to 1 pint, or in a drawn butter or white sauce. In early summer, when roots are small, water should be salted. Onions should also be boiled in salted water, then finished as here directed.

Stewed Corn

Husk corn; draw sharp knife down center of each row of grain; press out pulp with back of knife; to 1 pint add 1/2 teaspoon each salt and sugar, dash pepper, 1/2 cup milk; heat and simmer 10 minutes.

Fried Eggplant

Pare and slice the eggplant as desired and dip at once into egg (previously seasoned with salt and pepper) and then into cornstarch, seeing to it that every part is well covered; fry in deep hot fat to a rich brown; lay on brown paper until served, to absorb any extra grease. Eggplant cooked in this way will be found very delicate and digestible.

Creamed Cauliflower

Remove leaves, cut off stock and soak about 30 minutes (head down) in cold water to cover; cook (head up) 20 minutes, or until soft, in boiling salted water; drain, separate and reheat in 1 1/2 cups white sauce.