Corn In Husks

Remove the husks, pull down remaining husks and take out silk. Tie husks around corn, put in cold water and heat until bubbles begin to rise. Cook four minutes. Drain and serve in husks. Salt water if desired.

Mrs. R. M. Wrigley.

Baked Celery With Cheese

3 stalks celery,

4 tablespoons butter, 4 tablespoons flour, ½ teaspoon salt,

½ cup grated cheese, ¼ teaspoon pepper, Bread crumbs,

Cut celery in one-inch pieces and cook in boiling salt water until tender; drain and reserve this stock; with it make a sauce using the butter and flour; add celery, cheese and seasoning; pour into buttered baking dish; cover with bread crumbs and bake until delicately browned.

5 Mrs. W. B. Reed.

Baked Bananas

Mix together the following: ½ cup sugar, ½ teaspoon corn starch, ¼ teaspoon salt.

Stir into this: 1 cup boiling water. Add ½ lemon cut into slices or the juice of ½ lemon.

Butter baking dish, remove skins from 5 or 6 bananas. Cut in halves lengthwise, cut each half in two. Put layer in baking dish. Pour over a little sauce. Alternate layers and cover with buttered cracker crumbs. Bake 25 or 30 minutes until crumbs are brown. Serve with roast mutton or lamb as a vegetable. - Mrs. R. M. Wrigley.

Stuffed Peppers

Remove seeds from as many sweet peppers as are desired. Make a filling of chopped cold meat, bread crumbs, tomatoes, and one small onion, moisten with warm water; season with salt and butter. Fill the peppers and place in a shallow pan with a little water. Bake in a moderate oven.

Mrs. C. R. Brewer.

Turnip Cups With Peas

Pare turnips the size you want for cups, hollow out the inside, being careful not to make the wall of cup too thin. Put on to cook in cold water, season with salt and sugar. When tender (not too tender) drain off water. Cream the peas and serve while hot in the cups. - Mrs. M. J. Grieves.

Philadelphia Pepper Pot

(Adapted from my Great Great Grandmother's Cook Book.) Melt a tablespoon of butter in a sauce pan; add two green peppers chopped fine, two onions sliced thin, and two medium sized turnips cut in small cubes and stir until the butter is absorbed; add a pound of tripe cut into small cubes, and one-fourth cup of rice. Blanch the rice before adding to the other ingredients. Add two quarts of cold water, and a three pound chicken which has been cleaned and jointed. Let simmer at least three hours until the chicken is tender. Season with salt and a dash of celery salt. Add one cup of tomato puree about fifteen minutes before serving and let simmer gently. A three pound piece of veal may be substituted for the chicken. This is a fine dish for the fireless cooker, and makes nearly a meal of itself.

Mrs. M. L. Fuller.

Parsnip Fritters

Wash parsnips and cook until tender in boiling water. Drain, plunge into cold water and the skins will come off easily. Mash well, season with salt, pepper, and butter. Shape in small round cakes, saute in butter after rolling in flour. - Mrs. Morehead.