Corn Fritters

1 can sweet corn

5 tablespoons (1 1/4 ozs.) flour

3/4 tablespoon sugar

1/2 teaspoon salt \ teaspoon pepper Cracker or bread crumbs

Mix corn with flour, add sugar and seasonings. Have ready a plate of crumbs and into these drop a tablespoon of the corn mixture, turn with a knife and spoon (it requires both in handling as the batter should be quite soft) until well coated. Drop into the chafing-dish which is one half filled with hot fat. Flatten with a knife so that the fritters will be round and fairly thin. Fry and brown thoroughly on both sides and serve hot.

Another Method. Drain moisture from one can corn. Chop corn and add one cup flour sifted with one teaspoon baking powder, one half teaspoon salt, and one fourth teaspoon each pepper and paprika. Add beaten yolks two eggs and whites beaten to stiff froth. Fry in hot vegetable oil in chafing dish, drain and serve hot.

Creamed Codfish

1 glass shredded codfish 4 tablespoons (2 ozs.) butter substitute 4 tablespoons (1 oz.) flour

2 cups (1 pt.) milk 1/2 teaspoon pepper

1/4 teaspoon paprika

2 egg whites, beaten

Rinse codfish in cold water and drain well. Melt butter substitute in chafing dish, stir in flour, and when smooth and bubbling, add milk, seasonings, and codfish. Simmer ten minutes and just before serving fold in egg whites. Serve at once on buttered toast, or in hot individual dishes.

Creamed Crab Flakes

2 hard-cooked eggs

3 tablespoons bread crumbs 1 1/2 tablespoons pimientoes

(canned red peppers), chopped

4 tablespoons (2 ozs.) butter substitute

1 cup (1/2 pt.) cream

1 cup (1/2 pt.) crab meat

1/2 teaspoon salt

1/4 teaspoon powdered nutmeg

1 teaspoon lemon juice

Chop whites of eggs and mash yolks, add bread crumbs and pimientoes. Melt butter in chafing dish, stir in egg mixture, add cream, crab meat, and seasonings. Stir until smooth and hot and serve at once in hot individual dishes.

Deviled Bananas

6 bananas

2 tablespoons (1 oz.) butter substitute 1 tablespoon chopped pimento

1/2 teaspoon salt

1/4 teaspoon paprika

1 tablespoon chopped olives

Toast fingers

Peel and scrape bananas, and cut them in halves. Melt butter substitute in chafing dish, add bananas, pimento, seasonings, and olives, and cook ten minutes. Serve hot on buttered fingers of toasted bread.

Fish A La Reine

2 cups (1/2 lb.) boiled or canned fish 1 cup (1/2 pt.) milk or cream 1/2 teaspoon salt 1/2 teaspoon paprika 1 tablespoon chopped parsley

1 tablespoon (1/2 oz.) butter

1 tablespoon flour

2 tablespoons finely chopped mushrooms

1 egg yolk

1 teaspoon lemon juice

Flake fish and remove bones and skin. Melt butter in chafing dish, stir in flour, add milk, and bring to boiling point. Now add mushrooms, seasonings, and fish, and heat carefully over hot water. Add egg yolk, parsley, and lemon juice. Serve very hot.