Corn A La Southern

To one can chopped corn add two eggs slightly beaten, one teaspoon salt, one-eighth teaspoon pepper, one and one-half tablespoons melted butter, and one pint scalded milk; turn into a buttered pudding dish and bake in slow oven until firm.

Cucumbers A La Creme

6 Cucumbers, Medium Size 1 1/2 Cups of Cream Sauce.

Pare and quarter or dice the cucumbers. Remove the seeds and soak for half an hour or until crisp in cold water. Put into saucepan and cover with boiling water, add teaspoon of salt; boil thirty minutes or until tender. Drain and add sauce, allowing it to cook a moment or two in the sauce.

Boiled Cucumbers

Old cucumbers may be pared, cut in pieces, cooked until soft in boiling salted water, drained, mashed and seasoned with butter, salt, and pepper.

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.

Devilled Tomatoes

3 Tomatoes.

Salt and Pepper.

Flour.

Butter for Sauteing.

4 Tablespoons Butter.

2 Teaspoons Powdered Sugar 1 Teaspoon Mustard 1/4 Teaspoon Salt.

Few Grains Cayenne Yolk 1 Hard Boiled Egg.

1 Egg.

2 Tablespoons Vinegar.

Wipe, peel, and cut tomatoes in slices. Sprinkle with salt and pepper, dredge with rice flour, and saute in butter. Place on a hot platter and pour over the dressing made by creaming the butter, adding dry ingredients, yolk of egg rubbed to a paste, egg beaten slightly, and vinegar, then cooking over hot water, stirring constantly until it thickens.

Boiled Onions

Put onions in cold water and remove skins while under water. Drain, place in saucepan, and cover with boiling salted water. Boil 5 minutes, drain and again cover with boiling salted water. Cook one hour or until soft, but not broken. Drain, add a small quantity of milk, and cook 5 minutes. Season with butter, salt and pepper.

Stuffed Onions

Select one large dry onion for each person. Boil in plenty of water, uncovered, until about half done. When cool enough to handle, remove part of the centers, leaving a shell. Season the inside of each onion with salt and pepper. Chop the part removed and add to it the following mixture, the proportion being sufficient to fill about six onions. Mix together the chopped onion centers, one cupful cold cooked oats, one-fourth cupful grated cheese, half a cupful dry crumbs (cornmeal breadcrumbs are good), one teaspoonful sage, one tea-spoonful Worcestershire sauce, one cupful white sauce, and salt and pepper to taste. Stuff the onions, sprinkle the top with grated cheese or oiled crumbs and bake in a moderate oven half an hour. Serve plain or with white sauce poured over them. A little left-over meat or fish may be used in place of the crumbs if on hand.

Stuffed Peppers

1 Tablespoon Butter Substitute or Drippings.

2 Tablespoons Barley Flour 1 Cup Milk.

1 Cup Cooked Fish 1 Cup Cooked Hominy.

Salt and Pepper to Taste 1 Teaspoon Grated Onion 1 Tablespoon Minced Parsley.

Melt fat, stir in wholewheat flour and when smooth add the milk gradually, stirring constantly until thick. Mix together the balance of the ingredients; stir into the sauce and fill the green pepper halves from which seeds have been removed and which have been parboiled five minutes. Cover the top with fine crumbs and bits of butter substitute; bake in a moderate oven fifteen minutes.

Young Beets, Boiled

Beets.

Butter.

Salt and Pepper.

Wash beets very clean, but neither scrape or cut them. Put them in boiling water, and according to their size boil them from one to two hours. Skin when done, season with pepper, salt and a little butter. Beets are very nice baked but require a much longer time to cook.

Fresh Beets With Vinegar Sauce

Boiled Beets 2 Tablespoons Butter 5 Tablespoons Vinegar.

Salt, Pepper.

Drain the beets and put into a vegetable dish to keep hot. Melt the butter with the vinegar, salt and pepper and when boiling hot pour over the beets and serve.