Mrs. C. K. Marquis.

Mrs. Anna McWhorter.

Corn Oysters

Six ears of corn (cut the top of the grains off with a grater, then scrape with a knife), four well beaten eggs, one-half teacup cream or milk, pepper and salt and a little flour. If corn is good, will not need the flour. Fry in butter.

Lizzie P. McCrea.

Corn Oysters

Eight ears corn (split down each row of grains with a sharp knife, scrape out pulp), add 2 eggs, 2 tablespoonfuls sweet cream, one-half cup flour, pepper and salt to taste, teaspoonful baking powder, drop in plenty of hot lard and butter.

Mrs. R. H. Boyd.

Baked Beets

Like potatoes, and in fact almost all roots and tubers, beets are much sweeter baked than when prepared in any other way. By this method of cooking all the juices are retained The baking should be performed slowly and carefully. Several hours are usually required. Mrs. C. W. Dryden.

Egg Plant

Slice the plant one-half inch thick, sprinkle with salt, place layer upon layer, let stand 15 minutes, then dip in a batter and fry in butter or lard. Another good way is to dip in egg and roll in crushed crackers, and fry same way.

Mrs. S. Adams.

A Nice Way For Cooking Tomatoes

Pare nice, ripe tomatoes, slice in a kettle and add a little ginger, mustard, pepper and butter. Use all these to suit the amount used and the taste. Mrs. S. L. Chaplin.

Macaroni Baked With Cheese

Break the macaroni into small pieces and stew until tender. Into a pan put a layer of the macaroni, then a layer of grated cheese, sprinkle with salt and pepper, add some small slices of butter. Repeat the layers till the desired amount is prepared. Pour enough milk into the pan so that when cooking it will cover the macaroni. Bake like pudding.

Mrs. C. K. Marquis. Mrs. A. A. Rice.

Escalloped Tomatoes

Two cans tomatoes for a large pan. Fill pan same as for escalloped oysters, using plenty of milk and butter.

Carrie Jobes.

Cold Slaw With Cooked Dressing

One teacupful of vinegar - part water, I tablespoonful butter, 1 tablespoonful flour, 2 tablespoonfuls sugar, pepper and salt; cook; pour over chopped cabbage while hot. Cover closely and eat cold. Bessie L. Watson.

Cold Slaw

One gallon of cabbage chopped fine, 1 pint rich, sweet cream, 1 lump butter size of hen egg, three eggs, 1 pint vinegar, pepper and salt. First beat the eggs well, then mix cream with eggs. Stir the vinegar with the eggs and cream, then place this mixture with the butter in a kettle and cook it until it becomes thick, pour this dressing over the cabbage.

M. J. Harris.

Cold Cream Slaw

To a medium sized head of cabbage (cut fine) add I heaping teaspoonful salt, 3 tablespoonfuls sugar, and pound well with wooden masher; then take 1 cupful vinegar, one-half cupful thick, sour cream, pour over, stir quickly until light and turn into a dish, and sift pepper on top.

Mrs. Anna. McWhorter.