Corn Oysters

2 cups corn pulp

2 eggs

2 tablespoons flour

2 tablespoons fat Salt and pepper

If fresh corn is used, grate it from the cob with a coarse grater. If canned corn is used, select one of the sieved varieties. Beat the egg-yolks and whites separately and add to the grated corn, with flour and fat, salt and pepper. Drop the batter from a spoon into hot fat (360°-370° F.) and fry light brown (2-3 minutes). Drain on soft paper. Serve hot.

Corn Pudding Or Deviled Corn

2 tablespoons fat

2 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1/4 teaspoon mustard

Paprika

2 cups corn pulp

1 egg

1 tablespoon Worcestershire sauce Buttered crumbs

Make a sauce of fat, flour, milk, and seasonings, add corn, egg slightly beaten, and Worcestershire sauce. Pour into a baking-dish, cover with buttered crumbs and bake in a moderate oven (350°-400° F.) fifteen to thirty minutes.

Baked Corn And Tomatoes

2 cups cooked corn 2 cups tomatoes 1 teaspoon salt Pepper

1 teaspoon sugar

1 cup fresh bread-crumbs

3 tablespoons fat

Mix seasonings with the corn and tomatoes and pour all into a greased baking-dish. Spread the crumbs over the top, dot them with the fat, and bake in a moderate oven (350°-400° F.) for one-half hour. This is a satisfactory way of utilizing left-over corn or tomatoes.

Cucumber Cups

This makes a dainty dish for luncheon. Cut the unpared vegetables into sections two inches long and cook until tender in water salted just before cooking is completed. Scoop out the center of each section, leaving one-half-inch thickness all around the sides, as well as on the bottom, thus making green cups of the vegetable. These cups may be filled with creamed chicken, sweetbreads, mushrooms or any other filling held together with white sauce.

Stewed Cucumbers

3 cucumbers 6 slices toast 2 tablespoons fat 2 tablespoons flour

1 cup boiling water

1/2 teaspoon salt

Pepper

1 1/2 tablespoons lemon-juice

Peel medium-sized cucumbers and cut them into quarters lengthwise. Place in a shallow pan, cover with the boiling water and stew gently for ten to twenty minutes. Add salt just before cooking is completed. When done, lay them carefully on toasted bread, make a sauce of the flour, fat, water in which cucumbers were cooked, and seasonings, cook until smooth, and pour the sauce over the stewed cucumbers.

Cucumber Saute

4 cucumbers

Butter

Flour

Salt and pepper

Minced parsley or chives

Pare and quarter the cucumbers and boil them, without any water, for three minutes. Drain; season with salt and pepper; roll in flour and saute in a little butter until tender. Sprinkle with parsley or chives just before the cooking is completed.