Corn Loaf No. 1

1/2 dozen ears corn

3 eggs

1 cup milk

1 tablespoon flour Salt

Scrape corn from cob, mix with flour, add beaten yolks mixed with milk, and lastly well beaten whites. Bake in moderate oven.

Corn Loaf No. 2

5 ears corn

1 egg

1 cup milk

1 teaspoon salt

1/4 cup chopped pimento

Paprika

Cut corn from cob, add beaten egg, milk, salt, paprika and pimento. Mix thoroughly, put into buttered casserole. Bake in a moderate oven about thirty minutes.

Left-Over Corn Loaf

1 1/2 cups left-over corn loaf 1 cup salad macaroni 3/4 cup tomato sauce

2 eggs

3 tablespoons grated cheese Bread crumbs

Cook macaroni, add salt tomato sauce and cheese. When cool, mix with corn loaf, add one well beaten egg, paprika. Shape into balls. Dip balls into bread crumbs, then egg (one egg beaten with two tablespoons milk) and bread crumbs again. This forms crust so that balls will not soak fat. Fry in deep fat, very hot. Serve with or without sauce.

Corn Tamale

1 quart corn

1/2 quart tomatoes

2 egg

1/2 cup milk

1/2 cup cornmeal 2 tablespoons butter 1 cup stuffed olives 1 teaspoon salt

Mix and bake one hour. Can be baked in ramekin dishes,

Dried Black-Eyed Peas

Wash two cupfuls of peas, put into sauce-pan, cover with cold water. Cook for thirty minutes, add salt, two tablespoons crisco, two of olive oil, then cook for an hour and half. These peas resemble pink shell beans, and are more nutritious than common peas.

Creamed Poached Eggs

Place eggs in pan, and pour enough boiling water over them so eggs will be about two inches under water. Remove from fire, let stand from seven to ten minutes.

Egg Omelet With Peas

4 eggs

2 tablespoons milk

2 tablespoons butter

2 cups cooked peas Salt

Beat the yolks and whites separately. Add milk to yolks, season, fold in the stiffly beaten whites. Fry slowly in butter. When brown turn one half over the other. Serve on platter surrounded with peas, which have been seasoned and slightly thickened. Serves five.

Baked Omelet

4 eggs

1 cup milk

2 heaping - tablespoons flour

Butter Salt

Heat milk, stir in flour smoothed in a little cold milk, cook a few minutes. Mix in beaten yolks of eggs, remove from fire, then fold in well beaten whites and pour into buttered baking dish. Bake about twenty minutes.

Tomato Omelet

5 tomatoes

2 onions

1 clove garlic (if desired)

4 or 5 eggs

1 tablespoon butter or olive oil Salt, pepper

Peel tomatoes, cut fine, add onions minced, garlic, butter or olive oil, salt and pepper. Cover tight, let simmer until tender. Drain off most of water. Beat eggs, stir into tomatoes until done. Serve hot.

Egg Cutlets

3 tablespoons butter, level 1 cup flour 1 cup milk

1/4 tablespoon salt 6 hard-boiled eggs Cracker crumbs

Melt butter in saucepan, add flour, milk and salt. Cook thoroughly about ten minutes. Remove from fire, add the hard-boiled eggs, cut rather coarse. Form into cutlets, cover with cracker crumbs and fry brown. Will serve six.