Corn

Escalloped Corn

One pint can corn, a little salt and pepper, 1 teaspoon sugar, 3/4 cup of cracker crumbs, 3 tablespoons melted butter, 2 eggs, well beaten, l 1/4 cups of milk. Mix all together and bake 1/2 hour.

Green Corn Pudding

One-half dozen ears corn, 2 eggs, beaten, 1 pint milk, 1 large tablespoon butter, 1 teaspoon sugar, salt and pepper. Bake until brown and firm.

Corn Chowder

Fry in butter or pork fat, in a deep kettle, 2 sliced onions; when tender, add 8 potatoes sliced thin; season well with salt and pepper, cover with hot water, cook a few minutes and add corn scraped from eight ears (or canned corn); add more water and boil 1/2 hour. Then add 1 quart boiling milk, 2 tablespoons butter rubbed smooth with flour. Good dish for luncheon.

Corn Fritters

To 1 pint of corn add 3 eggs, beat whites and yolks separate; 1 tablespoon butter, 1 tablespoon sugar, 2 teaspoons baking powder, 1 small cup flour; salt to taste. Drop in hot grease.

Corn Fritters

Take 1 pint corn pulp, 2 eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons flour or just enough to hold the corn and eggs together. Fry in deep fat.

Potatoes

Peas Served In Potato Cases

Mash 6 boiled potatoes, add salt and pepper to taste, 2 tablespoons butter, the yolks of 4 eggs, 4 teaspoons grated mild cheese, 2 tablespoons cream. Mold in oblong wells, brush with egg, bake a delicate brown. Fill with hot seasoned French peas. Serve at once.

Potatoes A La Bryan

Cut potatoes in dice, 1 bunch of chopped parsley, 1 small can of sweet red peppers. Cover with the following sauce:

Two tablespoons of flour, 2 tablespoons butter, 1 cup of sweet milk, 1/4 teaspoon salt, pepper, cream, flour and butter, cook with milk. Put bits of butter on top and bake 1/2 hour.

Potato Croquettes

Two cups mashed potatoes, 1 tablespoon melted butter, 1/8 cup hot milk, well beaten together. Add whites of 2 eggs, well beaten. Salt, mold, roll in yolk of egg and cracker crumbs. Fry in deep fat.

Escalloped Potatoes

Pare, soak and cut potato slices, 1/4-inch thick. Put a layer in buttered dish; sprinkle with salt and pepper, dredge with flour and dot with 1/2 tablespoon butter; repeat. Add hot milk until it may be seen through top layer; bake l 1/2 hours or until potatoes are soft.

Stuffed Potatoes

Bake 6 good-sized potatoes. When done cut off the tops, and with a spoon scoop out the potato into a hot bowl. Mash fine and add 1 tablespoon of butter, 1/4 cup of hot milk, a teaspoon salt, pepper to taste. Beat until very light, then add the well beaten whites of 2 eggs; stir gently. Fill the skins with this mixture, heaping it on top; brush over with the yolk of the egg, put in the oven and brown.

Scalloped Potatoes

Butter well a baking dish and put a layer of either bread crumbs or rolled crackers, then put in a layer of cold boiled potatoes, sliced thin, and over these put plenty of butter, pepper and salt; then another layer of crackers, and so on until the dish is full. Then wet up thoroughly with milk and bake 1/2 hour.

Southern Sweet Potatoes

Pare 6 medium-sized sweet potatoes, and place them in a flat pan. Pour over the potatoes the following syrup: 1/2 cup boiling water, 1/2 cup granulated sugar, 1 large tablespoon of butter, pepper, salt, and a sprinkling of cinnamon. Cook slowly on back of range, turn frequently, and as the syrup thickens, remove the cover that they may brown a trifle.