Open a small can of corn and strain off the liquid; then simmer the corn until tender, but not "pulpy "in three table-spoonfuls of milk, half an ounce of butter, pepper and salt. About ten minutes will suffice for the cooking.

Curried Corn

Prepare the corn as before and heat in a good curry sauce. Pile in the center of a hot dish, and surround with boiled rice, garnished with strained yolk of egg.

Corn And Omelette

Prepare the omelette as' usual and have ready some corn heated in white sauce. Just before serving the omelette spread the inner portion with the hot corn.

Corn Rissoles

Take the cooked corn and beat it in white, cheese, or tomato sauce, and then leave until cold. Form into rissoles, egg and crumb and fry. Serve very hot, garnished with fried parsley.

Corn Au Gratin

Cook the corn as before, and have ready some white sauce. Heat a fireproof dish, butter it, and sprinkle with some fine brown crumbs. Heat the corn in the sauce and place it in the dish, cover with cheese and crumbs, and bake for twenty minutes in a hot oven.

Corn With Buttered Eggs

Have ready the buttered egg, and pile it in the center of a hot fireproof dish, surround with the cooked corn and garnish with small circles of fried bread.

Egg And Corn Toast

Prepare the egg and corn, stir them together, and serve very-hot on buttered toast.

Corn Fritters

Take half a can of corn, two eggs, two tablespoonfuls of flour, one tablespoonful of finely-chopped parsley, seasoning to taste. Drain the corn into a bowl; stir in the flour carefully, add the parsley, season, and lastly, well beat the eggs and stir those in. Have ready some boiling fat in a frying-pan, into which the batter should be dropped in dessertspoonfuls. Drain on kitchen paper, and serve at once on a hot dish.