Baked Beans

In baking beans, 1 tbsp. olive oil or peanut oil may be used instead of pork. The other ingredients are as usual, except that more salt is needed.

Baked Peas

Soak dried green peas over night. In morning parboil and put in bean pot. Mix mustard, salt, pepper, molasses and water as for baked beans. Put a small onion, slice of carrot and sprig of parsley in a small bag, place bag on top of peas, and bake all day. Remove bag before serving.

Baked Egg And Potato

Mashed potato

2 hard boiled eggs

1 cup brown sauce (well seasoned)

Put a layer of mashed potato in buttered baking dish, then eggs cut in medium sized pieces and mixed with brown sauce, then layer of mashed potatoes. Brush top over with melted butter and bake in oven till brown.

Corn Souffle

1 can corn

1 tbsp. butter

2 tbsp flour

1 cup milk

1 1/4 tsp. salt

2 eggs

Melt butter, add flour, and gradually milk, bring to boiling point, add corn, seasonings, yolks of eggs, beaten until thick, and whites of eggs beaten stiff and dry. Turn into a buttered dish, and bake in moderate oven 25 or 30 minutes.

Corn And Tomato Stew

1 can tomatoes

1 can corn

1 cup chopped celery

3 tbsp. butter

1 onion

4 hard-boiled eggs

3 tbsp. flour

1 tsp. salt

1 saltspoon black pepper

Put tomatoes, corn, celery and onion in saucepan and simmer 1/2 hour. Rub butter and flour together, add a little of hot chowder, stir and add this to ingredients in saucepan. Stir till smooth and boiling. Add salt and pepper. Slice eggs and put them in hot dish, pour in stew and serve with hot, crisp croutons. This should be served as main course: good with corn cake.

Baked Savory Kornlet

4 tbsp. butter

1/2 cup flour

1 1/2 tsp. salt

1 tsp. mustard

1/4 tsp. paprika

1 1/2 cups milk

1 can Kornlet

1 egg

3 tsp. Worcestershire Sauce

1 cup bread cubes

Melt butter, add flour mixed with salt, mustard and paprika. Stir till well blended, then pour milk on gradually while stirring. Bring to boiling point and add Kornlet, egg slightly beaten and Worcestershire Sauce, Spread 1/4 inch slices of stale bread with butter and cut in cubes. Pour mixture in baking dish, cover with cubes and bake.

Kornlet Souffle

1/2 can Kornlet

2 eggs beaten separately

1 tbsp. milk

1/2 tsp. grated onion

salt and pepper

1 tbsp. butter (large)

Beat egg yolks, add Kornlet and milk, melted butter, onion and seasonings, beaten whites of eggs last. Turn into buttered baking dish and bake in moderate oven. Serve at once.

Creamed Mushrooms In Cases

1 lb. mushrooms

5 tsp. butter

1/2 tsp. salt

a little pepper

1 1/2 tbsp. flour

1/2 cup thin cream

Wash mushrooms and cut stems and caps in slices. Melt butter, add mushrooms and cook till tender. Sprinkle with salt and pepper, dredge with flour, and pour over cream. Cook 5 minutes while stirring. Serve in patty cases.