Brussels Sprouts With Cheese

1 box Brussels sprouts 1/2 pint (1 cup) rich cream 1 teaspoonful salt.

1/2 cupful grated Parmesan cheese.

Trim the sprouts and boil them in boiling salted water till they are perfectly tender, drain thoroughly, and let get quite cold.

Mix the cream and salt together, then dip each sprout into it; arrange them in a buttered shallow earthenware dish, sprinkle the cheese over them, and bake in a hot oven for six minutes.

Serve hot.

Carrots A La Pompadour

2 cupfuls cooked sliced carrots.

2 cupfuls cooked sliced potatoes.

2 heaping tablespoonfuls (2 ozs.) butter.

2 heaping tablespoonfuls (2 ozs.) flour 1/2 pint (1 cup) cream 1/2 pint (1 cup) milk 2 tablespoonfuls grated cheese Salt and pepper A few browned bread crumbs.

Butter a fireproof dish, then put in the carrots and then the potatoes on the top. Blend the butter and flour together in a saucepan over the fire, add gradually the milk, cream, cheese, salt and pepper, and stir till it boils.

Pour over the potatoes, sprinkle the browned bread crumbs on the top. Bake in a hot oven for ten minutes.

Cauliflower Au Gratin

1 cauliflower.

1 pint (2 cups) white sauce 3 tablespoonfuls grated cheese.

1 heaping tablespoonful (1 oz.) butter Salt and pepper.

Wash and trim the cauliflower and boil it in boiling salted water till tender. When done, drain well and shape it neatly. Mix two tablespoonfuls of the grated cheese with the white sauce. Butter an au gra-tin dish and put in it three tablespoonfuls of the sauce. Upon this place the cauliflower, head upward.

Cover with the sauce, which has been nicely seasoned, and sprinkle the surface with fine bread crumbs and the rest of the cheese. Place the butter in pieces here and there on the top, and bake for a quarter of an hour.

Colcannon

6 cupfuls boiled cabbage 3 cupfuls mashed potatoes 3 ozs. (3 heaping table-spoonfuls) butter.

Salt and pepper to taste 1/2 pint (1 cup) milk.

Mix the cabbage, potatoes, half of the butter, milk, and the salt and pepper together with a fork.

Put the mixture into a buttered earthenware baking dish, place the rest of the butter on the top, and bake for three-quarters of an hour in a fairly hot oven.

Serve hot, alone or with meat of any kind.

Corn Pudding

12 ears sweet corn 1 1/2 pints (3 cups) milk 4 eggs.

4 ozs. (4 heaping tablespoonfuls) sugar Salt and pepper to taste.

Cut the corn from the cob, rejecting the hull. Put the corn into a deep buttered earthenware dish, add the milk, sugar, salt and pepper, and the eggs well beaten.

Bake in a moderate oven for two hours.

Escalloped Sweet Corn

Corn.

Bread crumbs.

Salt and pepper.

Butter Milk.

Cut the corn from the cob, put a layer in a buttered earthenware dish, sprinkle with salt and pepper, and cover with fine bread crumbs. Repeat this until the dish is full, having the crumbs on the top; then dot with butter and fill the dish with milk.

Bake in a moderate oven till ready.