Okra And Corn

1 pint of sliced okra, 1 pint of cut corn, 1/2 cup of milk, 1 teaspoon of flour, 1 slice of pickled pork; salt and pepper to the taste. Fry the pork and remove, leaving the grease in the pan. Fry the okra 10 minutes; then add corn and fry thoroughly. Mix the flour and milk and pour over okra and corn, and fry for five minutes. Season and serve. A teacup of chopped fried tomatoes with the above instead of milk is an improvement.

Corn Pudding

(Mrs. II. N. Boyd.)

1/2 dozen ears of corn or a can of corn, 1/2 teacup of milk, 2 eggs, a tablespoon of butter, 1 teaspoon of sugar, pepper and salt to taste; sprinkle with flour and bake.

Corn Oysters

(Mrs. Thomas C. Williams.)

'2 eggs to 1 pint of grated corn or canned corn mashed through colander, 1/4 cup milk, cracker crumbs enough to make stiff as batter, salt and pepper to taste. Fry in butter and lard.

Attractive Turnips

(Used By Edna Sampsell.)

Boil whole turnips, scoop out the center, fill with green peas highly seasoned with butter, salt and pepper.

Fried Onions

(Mrs. J. P. Smith.)

Slice very thin, 3 Spanish onions; soak in milk for a half hour; dip in flour and fry in deep lard, very hot.

Creamed Cabbage

Par boil cabbage, when tender chop. Place in butter baking dish a layer of cracker crumbs, cabbage and hard boiled eggs. Repeat until cracker crumbs are on top. Add 1 cup cream and some butter. Bake about 20 minutes.

Broiled Mushrooms

Take fresh mushrooms and after peeling them lay them in salted water for a few minutes. Wipe dry and season with salt and pepper and dip in butter and broil over a hot fire. Serve with crisp toast.

Stewed Mushrooms

Peel fresh mushroms; put butter in saucepan and let it get hot. Put mushrooms in and stir till they become tender. Season with salt and pepper and add 1 cup of cream and a spoonful of flour. Let it simmer. Serve in a dish or on toast.

Creamed Spinach

Put in boiling water and boil till tender. Drain and chop fine and season highly with butter, salt and pepper. Serve on toast.

Spinach With Cream

(Mrs. C. B. Pierce.)

Pick and wash 3 pounds of spinach, put in a large sauce pan more than half full of boiling water, with a little salt; cook 12 minutes; put spinach in cold water; squeeze out all water by passing through sieve; when this is done put spinach into a sauce pan, with 2 ounces of butter, pepper and salt to taste; let it cook slowly, stirring occasionally, for 1/4 of an hour; add 3 tablespoonfuls of cream, mix well; pile in center of dish, surrounded with fried crontons of bread.

Stuffed Peppeks

(Mrs. Frank P. Hawkins.)

Split four green sweet bell peppers in half lengthwise and take out seeds and ribs; prepare a force meat by mixing two coffee cups of finely broken, stale bread with 1 small onion grated; one tablespoon minced parsley; salt and pepper to taste; and enough of the liquid and soft pulp of fresh or canned tomatoes to moisten thoroughly; mix lightly and fill into the halved peppers; put a small lump of butter on each and bake half to three-quarters of an hour in a hot oven, with a little water in the pan.