Fried Corn

Husk and silk several ears of corn, cut about half the kernel from the cob and scrape off the rest. Heat a large lump of butter in the frying pan, put in corn, season, cover tightly, cook slowly and stir often. Do not brown.

Mrs. Frank Stark.

Spanish Corn

Two tablespoons olive oil, 2 chili copini, 1 clove garlic. When smoking hot add 1 can corn. Cook on back of stove for twenty minutes. Mrs. Frank Stark.

Spanish Beans

Pink beans 2 cups, pickle pork 1 lb., 1 large onion, 1 can tomatoes, 3 red peppers, garlic 3 parts.

Mrs. Hattie Ross.

Baked Beans

Take 1 cup each of white beans and brown, put on in cold water with pinch of soda and boil until tender. Then add 1 pint tomatoes, couple of slices of bacon, 1 large onion and water if necessary. Pepper, salt and sugar to taste. Put in oven and bake for two hours.

Mrs. Wm. Putnam.

Lima Beans

Take 2 cups of beans, wash, then pour boiling water over them and partly cook. Then drain off water, add more boiling water and salt to taste. When cooked tender drain off the water and add 1/2 cup of cream and butter the size of a walnut. Mrs. Agnes Fitzsimmons, Orosi.

Bean Croquettes

One cup navy beans, 1 tablespoonful olive oil, 1 teaspoon salt, bread crumbs, 1 egg beaten. Cover beans with water, soak over night, drain and cook until tender. Drain, press through colander, add salt and olive oil, mix thoroughly and roll into croquettes. Dip into beaten eggs. Roll in bread crumbs and bake in moderate oven. Serve with tomato sauce. Mrs. E. C. Scruggs.

Creamed Cabbage

Chop cabbage, put into sauce pan, cover about half with water and boil until tender. When about done remove cover and let water boil out pretty well. Stir in one cup of cream, salt and pepper to taste. When it boils add 1 tablespoon of flour stirred into a little milk. Let boil slowly five minutes or until thickened.

Mrs. R. Demaree, Orosi.

Escalopped Squash

Pare and cut the squash into small pieces and boil until tender, but not soft enough to mash. Butter a baking dish and cover the bottom with a layer of squash over which sprinkle a little salt, sugar and a few bits of butter. Keep on until the dish is full. Sprinkle with grated nutmeg, pour in 2/3 of a cup of milk and bake in a moderate oven.

Laura M. Jones

Fried String Beans

String and wash 2 quarts beans, put into deep frying pan 2 spoons butter or lard, 1 teaspoon salt and cover closely and cook one hour, stirring frequently to prevent burning. When almost done put a cup of water on them and let cook for fifteen minutes.

Macaroni Tomatoes Spanish

One pint tomatoes, 3 small onions, 1 quart cooked macaroni. Fry onions to a light yellow. Cook tomatoes and macaroni separately. Add all together and stew slowly for three-fourths of an hour. Add sugar, salt and pepper to taste. Mrs. James Cook.

Baked Tomatoes

Take the tomatoes from one can, rejecting most of the juice. Put them in small pan, sprinkle with salt and pepper. Over top add butter and 1 tablespoon sugar. Cover with bread crumbs browned in butter. Bake half hour.

Oak Hill Potatoes

Four large cold potatoes, 6 hard boiled eggs sliced, 1 clove garlic or onion, 2 cups cream dressing. Same as scalloped potatoes. Mrs. Frank Stark.

Corn Pudding

Scrape the substance of twelve ears of green uncooked corn (better scraped than grated), add yolk and whites beaten separately of 4 eggs, a teaspoon of sugar, same of flour mixed in a tablespoon of butter, a little salt and pepper, 1 pint of milk. Bake about one-half or three-quarters of an hour.

Baked Sweet Potatoes

Wash and scrape, split lengthwise, steam or boil until tender. Drain and place in baking dish with lumps of butter over them, pepper and salt, then sprinkle thickly with sugar and bake until browned nicely.