Corn Fritters

1 egg beaten light.

1 cup corn.

Salt and pepper to taste.

2 tablespoons flour 1/2 teaspoon baking powder.

Add corn to egg; sift together flour and baking powder and add to corn mixture fry in deep fat.

Mary Jane Weir Colmey, Kirkwood, Mo.

University of Illinois.

Corn Tamale

1 can corn.

1 cup yellow cornmeal 1 bottle stuffed olives 1 cup milk.

1/2 can tomatoes 1 teaspoon Grandma's peppers (spice) 1 clove garlic.

Salt to taste.

Mix and bake one hour in moderate oven.

Rita Benedict, Lodi, Calif.

University of California.

Baked Asparagus

1 bunch fresh asparagus.

1 cup soft bread crumbs.

1/3 cup dried buttered crumbs.

2 cups milk.

1/4 cup grated cheese.

1/3 teaspoon pepper 2 tablespoons butter 2 tablespoons flour 4 hard cooked eggs 1 teaspoon salt.

Boil or steam asparagus until tender; drain and cut in 1-inch pieces. Make a sauce of butter, flour, milk, seasonings and crumbs. Put a layer of asparagus in bottom of casserole; add sauce and hard cooked eggs, chopped. Repeat until 'dish is filled. Sprinkle with dried buttered crumbs, mixed with the cheese. Bake about 20 minutes in moderate oven.

Lucile Robertson, Evanston, Ill. University of Wisconsin.

Vegetable Loaf (Leftovers)

Essentials.

1 cup cooked tomatoes.

1 teaspoon each salt and sage.

And onion if desired.

1 egg.

1 cup uncooked sausage (1/4 pound).

Add any other leftovers you happen to have, such as cooked potatoes, carrots, peas, beans or moistened stale bread. Enough to fill a loaf tin. Bake about one hour.

Vesta B. Simpson, Winnetka, Ill. Northwestern University.

Boston Roast

Cook two cups dry kidney beans until tender, or use one can of kidney beans. Chop beans, add one cup bread crumbs, two cups grated cheese, one tablespoon onion. Salt to taste. Bake with slices of bacon on top of loaf until firm. Baste occasionally with hot water and fat. Serve with tomato sauce.

Tomato Sauce

Heat one can tomatoes and one teaspoon minced onion. Rub through sieve. Melt one tablespoon fat, add two tablespoons flour and seasoning of one teaspoon salt and pepper. Add tomato, cook ten minutes.

Eleanor Svoboda, Cedar Rapids, la.

Coe College.

Creamed Cauliflower With Ham

1 head of cauliflower.

2 cups of white sauce.

3 well beaten eggs 3/4 cup of finely chopped cooked ham.

Trim the cauliflower and boil it in boiling salted water until it is tender; drain and rub through a sieve. Add the eggs and one cupful of the white sauce to the cauliflower and pour the mixture into a buttered mold. Bake until firm. Turn out on a hot, flat dish, cover with remainder of the sauce and sprinkle over with the ham.

Louise Brownell, Cedar Rapids, la.

Coe College.