Old Virginia Corn Pudding

Mrs. Anna Ogier.

Cut and scrape one dozen ears of corn; place in a yel-low dish which it will nearly fill; break into this two eggs. When thoroughly beaten with the corn, add two tablespoon-fuls of flour, a teaspoonful of salt, half teaspoonful of black pepper; mix all well together; fill the pan with milk, stirring it very carefully into the corn, and when it is mixed put small bits of butter over the top and bake about half an hour. If the corn is not sweet corn, some add to the other ingredients one teaspoonful of sugar.

Spinach

Mrs. R. M. Widney.

Wash and pick your spinach very carefully; drop into boiling water and cook fifteen minutes. Drain thoroughly through a colander; then chop quite fine. Return to the store; add one tablespoonful of butter; pepper and salt to taste. Put in vegetable dish and garnish with hard-boiled eggs.

How To Cook Cabbage

Mrs. E. F. Spence.

Take a nice, firm, medium-sized cabbage; wash; cut in four pieces. Have on a kettle with boiling water, in which is salt and one eighth of a teaspoonful of soda; put in the cabbage and boil twenty-five minutes. Serve hot.

Cabbage Pudding

Mrs. E. Workman.

Half head of cabbage, chopped fine and scalded in boiling water. Drain and mix with it four well beaten eggs, two cupfufs sweet cream, two tablespoonfuls melted butter, four biscuit, crumbled, salt and pepper; stir well and bake in a dish.

Stewed Tomatoes

Mrs. C. G. Du Bois.

Pour scalding water over your tomatoes, and as soon as the skin seems loosened pour off again; peel and cut up into a porcelain-lined stew pan. Let them boil some thirty minutes, and just a few minutes before taking up add butter, salt and pepper to taste. Sugar, cracker, bread or flour destroys the pure flavor of the tomato.

Excellent Baked Potatoes

Mrs. M. G. Moore.

One quart peeled potatoes, sliced thin; one cup of cream; pepper and salt. Bake one hour in a pudding dish. Serve hot.

Old-Fashioned Slaw

Mrs. Mary A. Lindley.

Piece of butter the size of an egg, half a teacup of vinegar, one of sweet cream, one egg, heaped tablespoonful of sugar. Put the butter and vinegar in a skillet and heat; mix egg, cream and sugar together and stir slowly into the heated vinegar. Have the cabbage chopped or cut, and sprinkle with salt and pepper; put it into the mixture and let it scald for a minute or two.

Sarsa Of Tomatoes

Mrs. M. E. J.

Take one quart of tomatoes, six or eight pods of green peppers, and two onions; chop together; add salt and a little butter; stew slowly. To this may be added any kind of chopped meat desired.

Baked Beans

Mrs. C. G. Du Bois.

One pint of beans, parboiled till the skins crack when blown upon. Pour off the water and place the beans in your dish or pot. Take a piece of salt pork about two inches square; wash it clean; slit the skin and place in the middle of the beans so all is covered save the skin. Dissolve a tablespoonful of sugar in as much water as will cover the beans, and pour over them. Bake three or four hours.