Cauliflower Au Gratin

Soak cauliflower in salted water 1 hour. Drain and cook whole in salted water until tender, about 25 or 30 minutes. Drain and separate and arrange in a baking dish. Pour over the following sauce, sprinkle with cracker crumbs and bake until crumbs are brown.

Sauce: Melt 2 tablespoons butter, add 2 tablespoons flour, 1/2 teaspoon salt, pepper to taste. Stir until frothy, then add 1 cup milk, stirring constantly until boiling, then add 1/4 cup grated cheese. Cook until cheese is melted.

Mrs. D. A. Lehman.

Hot Cauliflower Salad

Cook until tender 1 head of cauliflower. Drain from the salted water, break in pieces and marinate in the following dressing:

Dressing: 4 Tablespoons olive oil or Mazola, 4 tablespoons vinegar, 1 teaspoon sugar, 1 teaspoon salt, 1/4 tea-spoon paprika. Set on back of stove 5 minutes.

Mrs. M. S. Coleman.

Cooked Celery

Remove all leaves from the stalks, scrape off all rusted spots, cut into inch pieces and put into cold water. Drain and put on to cook in boiling water. Boil rapidly for 15 minutes, having the cover partly off. Drain; put back on the stove with 1 tablespoon of butter and 1 teaspoon of salt for each quart of celery. Cover and cook slowly for 15 minutes. Shake the pan frequently while celery is cooking. Serve hot.

Creamed Celery

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Prepare celery as above and cook 25 or 30 minutes. Drain and season with White Sauce II, allowing 1 cup of sauce to 1 pint of celery.

Creamed Carrots

Wash, scrape and cut young carrots into 1/2 inch cubes. Cover with boiling water and let stand 5 minutes. Drain and cook in boiling salted water, to which has been added 1/2 tablespoon butter, until soft. Drain and add 1 cup White Sauce II to each pint of cooked carrots. Simmer 5 minutes and serve. Mrs. D. B. Harvey.

Carrots, Poulette Sauce

Prepare and cook carrots as above and dress with the following sauce:

Sauce: 3 Tablespoons butter, 3 tablespoons flour, 1 cup chicken broth, and 1/2 cup cream. Season to taste with salt and pepper, and just before serving add yolks of 2 eggs and 1/2 tablespoon of lemon juice. Mrs. D. B. Harvey.

Green Corn

This most delicious of summer vegetables is frequently spoiled by over-cooking. If the corn is fresh and tender, as it should be, 15 minutes is enough. If only a few ears are cooked so that the water does not stop boiling, 10 minutes is sufficient. Wrap at once in a thick napkin and send to the table covered, as the skin toughens if allowed to dry while hot.

Green Corn Off The Cob

Cut corn from the cob, being careful not to cut too deeply. Scrape with the back of knife to press all the corn from the hulls. Put-in saucepan with salt, pepper and butter. Add enough milk to moisten well and cook from 10 to 20 minutes.

Corn Balls

1 Cup corn, 2 eggs, 1/2 cup milk, 1/4 cup flour, 1/2 teaspoon baking powder, salt to taste. Butter the poacher cups and fill full of the mixture; steam 30 minutes. Serve with roast beef or fried ham. Mrs. D. B. Harvey.

Corn Custard

6 Ears corn, 1 1/2 cups hot milk, 1 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon butter, 1 tablespoon flour, 2 eggs. Melt the butter, mix well with the flour; add the milk gradually, then the seasoning and corn, and last of all the beaten eggs. Pour into a buttered baking dish and bake in a moderate oven for half an hour.

Mrs. D. B. Harvey.

Corn And Cheese Souffle

1 Tablespoon butter, 1 tablespoon chopped green pepper, 1/4 cup flour, 2 cups milk, 1 cup grated cheese, 1 cup corn, 3 eggs, 1 teaspoon salt. Melt the butter and cook the pepper thoroughly in it; make a sauce by adding the flour, milk and cheese; add the corn, yolks of eggs and seasoning; fold in the stiffly beaten whites; turn into a buttered baking dish and bake in a moderate oven for 30 minutes.

Mrs. D. B. Harvey.

Escalloped Corn

Corn, salt, pepper, butter and cracker or bread crumbs. Arrange in a buttered baking dish in layers of corn, crumbs and seasoning, having the last layer of crumbs. Bake until brown on top.