Escalloped Corn

1 small green pepper.

1/2 onion, finely chopped.

2 tablespoons butter 2 tablespoons flour.

1 teaspoon salt.

teaspoon paprika.

1/4 teaspoon mustard.

Few grains cayenne 1/2 cup milk 1 cup canned corn Yolk 1 egg 1/2 cup dried bread 1 tablespoon butter 2/3 cup buttered cracker crumbs.

Wipe pepper, cut in halves, lengthwise, and remove seeds; then cut in strips, and strips in halves, crosswise. Cook pepper, onion, and butter five minutes, stirring constantly. Add flour, mixed with seasonings, -and stir until well blended; then pour on gradually, while stirring constantly, milk; bring to the boiling point and add corn, egg yolk, and bread broken in small pieces and cooked with one tablespoon butter until well browned. Turn into a buttered baking dish, cover with buttered crumbs and bake in a hot oven until crumbs are brown.

Richmond Corn Cakes

cup canned corn 1/2 cup milk 1/2 tablespoon sugar 2 eggs.

1/2 cup flour.

1 tablespoon baking powder 1/2 teaspoon salt.

To corn add milk, sugar, and egg well beaten. Mix and sift flour, baking powder, and salt. Combine mixtures, drop by tablespoons in buttered muffin rings set in a buttered dripping pan, and bake in a moderate oven. A delicious accompaniment to roast beef.

Corn Toast

1/4 tablespoon finely chopped onion 1 1/2 tablespoons butter 1 cup canned corn.

1 pint heavy cream teaspoon salt teaspoon paprika 6 slices toasted bread.

Cook onion with butter two minutes, stirring constantly. Add corn, cream, and seasonings, bring to the boiling point and let simmer five minutes. Pour over toast (from which crusts have been removed), garnish with toast points, and serve at once.

Corn Oysters

1 can corn.

1 teaspoons salt.

1/8 teaspoon pepper.

2 tablespoons milk 3/4 cup cracker crumbs 1 egg, well beaten.

Put corn in saucepan, let stand one-half hour, bring to the boiling point and let simmer fifteen minutes. Add remaining ingredients and drop by spoonfuls on a hot iron fryingpan, which contains a small quantity of bacon fat. Brown on one side, turn and brown other side.

Corn Souffle

1 can corn.

1 tablespoon butter.

2 tablespoons flour.

1 cup milk.

1 teaspoons salt.

Few grains pepper.

2 eggs.

Melt butter, add flour and pour on gradually milk; bring to the boiling point, add corn, seasonings, yolks of eggs, beaten until thick and lemon-colored, and whites of eggs, beaten until stiff and dry. Turn into a buttered dish and bake in a moderate oven from twenty-five to thirty minutes.