Strawberry Fritters

Sift together one-half cup of flour, one-half teaspoon of baking powder, one-eighth teaspoon of salt. Add one egg beaten very light, two tablespoons of milk and, last, two teaspoons of melted buter. Drop 12 large strawberries in batter, coat well and, using a large spoon, drop into hot fat. Serve with sugar.

Spaghetti and Bacon

Cook one package spaghetti in boiling salted water for half an hour. Turn into colander and rinse with cold water. Cut six slices bacon in inch lengths. Cook over slow fire, turning frequently. Remove bacon and fry three medium sized sliced onions in the bacon drippings until light brown. Then add 2 cups tomatoes, a level teaspoonful salt and a sprinkling of cayenne pepper. Cook until onions are soft. Then add bacon and spaghetti. Cook over hot water until flavors are well blended.

Corn Pudding

2 eggs well beaten 1 cup milk

Salt and pepper to taste

Add to above 1 can golden bantam corn and 2 cups corn flakes. Mix all together well and place in dish ready to bake.

Top with butter and bake at 350 degrees until custard has set. Test it by cutting a knife into it, which should come out dry if done.

1  pint can of tomatoes

2  medium sized onions, chopped

2 teaspoons sugar Chopped parsley

Cook spaghetti in salted water.

Cook onions and pepper in olive oil until half tender. Add canned tomatoes, parsley, salt and sugar. Cook very slowly until onions are tender. Turn cooked spaghetti into a warmed dish, stir cheese into sauce, pour sauce over spaghetti and serve very hot. Serve additional dry grated cheese in a side dish.

Vegetable Pudding

6 large potatoes

1  large onion

2 cans corn

1 quart milk

1 pound bacon

1 tablespoon flour

Cut the bacon into small pieces and brown. Cut the onions fine and brown in part of the bacon fat. Put in a layer of potatoes, a little flour, a layer of corn, bacon and browned onion. Repeat until all the ingredients are used. Cover with milk and bake.


Mix one cup boiled lima beans and one cup boiled corn; using left over corn from cob if available. Season with salt and pepper and heat in a little melted butter, add one-quarter cup milk and when thoroughly heated, serve. Chopped green pepper may be added for flavor and color.

Corn and Cheese Souffle

1 tablespoon butter

1 tablespoon chopped green pepper

1/2 cup flour

2 cups milk

1 cup chopped corn 1 cup grated cheese 3 eggs 1/2 teaspoon salt

Melt the butter and cook the peppers thoroughly in it. Make a sauce out of the flour, milk and cheese; add the corn, egg yolks and seasoning; cut and fold in the whites beaten stiffly; turn into a buttered baking dish and bake in a medium oven thirty minutes.