Corn Pudding

Mix three cupfuls of milk with the corn cut from a dozen ears, and chopped fine. Add four well-beaten eggs, salt and pepper to season, and bake in a buttered baking-dish for two hours.

Corn Oysters

Score each row of kernels and press out the pulp from a dozen ears of corn. Season highly with salt and pepper and add four eggs beaten very light. Drop by spoonfuls on a griddle and fry carefully, turning once.

Corn Fritters

Mix thoroughly one egg, half a cupful of cream, one tablespoonful each of butter and flour, and two cupfuls of grated corn Drop by spoonfuls into deep fat and fry brown.

Corn Succotash

Boil a pint of shelled lima beans for half an hour, or more, changing the water twice. Add an equal quantity of corn cut from the ear and cook until done. Season with salt, pepper, and butter, and serve. Add a little sugar and cream if desired, or moisten with Cream Sauce. The beans may be boiled with the corn-cobs, removing them when the corn is added. Twice as much corn as beans may be used.

Escalloped Cucumbers

Peel and cut into dice six large cucumbers. Butter a baking-dish and put in a layer of the dice seasoning with grated onion and lemon-juice. Cover with crumbs, dot with butter, and season with paprika and celery salt. Repeat until the dish is full, having crumbs and butter on top. Cover and bake for an hour, then remove the cover, and brown. Serve with Sauce Piquante.

Stuffed Cucumbers

Peel and split large cucumbers lengthwise. Scoop out the pulp and fill with a stuffing made of cooked chicken chopped fine and mixed with soft crumbs seasoned nicely and moistened with a beaten egg or a little stock. Sprinkle with crumbs and put into a baking-pan with stock half an inch thick. Bake until the cucumbers are tender, basting frequently, and adding more stock if required. Thicken the gravy with a teaspoonful of cornstarch rubbed smooth in a little cold water and pour around the cucumbers when serving.

Broiled Eggplant

Peel and cut into thin slices and soak for an hour in cold salted water. Drain and dry thoroughly.

Soak for half an hour in a marinade of olive-oil seasoned with salt and pepper. Add a little lemon-juice to the marinade if desired. Broil and serve with Maitre d' Hotel Sauce. The slices may be dipped in egg and crumbs before broiling.

Baked Eggplant

Parboil, cut off the top, and scoop out the pulp. Mash the pulp and cook it in butter, seasoning with salt and pepper. Take from the fire, add the beaten yolk of an egg and enough bread crumbs to make a smooth paste. Mix thoroughly, refill the shell, and bake, basting with melted butter. A slice of onion, finely chopped, may be fried with the pulp. The egg may be omitted and the stuffing moistened with stock. Baste with stock when baking.

Baked Eggplant With Cheese

Cover two eggplants with boiling water and let stand for ten minutes. Drain, peel, slice thin, cut each slice in four, season with salt and pepper, and fry. Cook together one tablespoonful each of butter and flour, add one cupful of milk and half a cupful of stock, and cook until smooth and thick, stirring constantly. Season with salt and cayenne. Put the fried eggplant into a buttered baking-dish in layers, covering each layer with grated cheese and sauce. Have cheese on top. Sprinkle with crumbs, dot with butter, and bake for twenty minutes.