Corn Oysters

1 Pint oysters, 1 can corn, salt, pepper, butter, milk, cracker crumbs. Butter a baking dish. Put in a layer of corn than a layer of oysters, salt, pepper and butter. Repeat until all ingredients are used. Put a layer of crumbs on top, sprinkle with bits of butter, and add milk until nearly covered. Bake in a fairly hot oven. .

Mrs. G. T. Gaskins.

Succotash

5 Ears of corn, 1 pint green Lima beans, 1 tablespoon butter, 1/2 teaspoon salt, dash of pepper, 1 cup cream. Cut corn from the cob, add to the beans the last 15 minutes of cooking. The mixture should be cooked nearly dry. Add butter, seasoning and cream, and simmer 10 minutes.

Stuffed Cucumber

Cut cucumbers in half lengthwise, scoop out the seeds and fill the hollow with a mixture of cold chopped meat, about 2/3 of a cup, 1/2 cup fine stale bread crumbs, 1/2 cup milk, 2 tablespoons butter, white 1 egg, salt, few grains cayenne, a little nutmeg. Lay in a pan with enough butter to keep from sticking. Simmer till the juice flows freely, then add a little good broth, and boil gently till very tender. Lift the slices carefully. Reduce the juice to just enough to cover, and pour over the cooked cucumber.

Stuffed Egg Plant

1 Egg plant, 1 cup fine bread crumbs, 2 tablespoons chopped onion, 1 tablespoon melted butter, 1 egg beaten, 1 saltspoon salt, 1 saltspoon pepper, 1 large can Underwood Deviled Ham. Cut the egg plant into halves lengthwise without peeling. Cook about fifteen minutes. Remove the pulp. Chop and mix with bread crumbs, tongue and onion, melted butter, egg and seasoning. Fill the halves of the egg plant with this mixture, cover with buttered crumbs and bake about 25 minutes. Can be baked in casserole instead of halves. Mrs. G. T. Gaskins.

Baked Egg Plant

Pare, slice and put inside of egg plant in salt water and boil till tender. Drain and mash. Add yolk of 1 egg, salt, butter, 1 cup of bread crumbs, a little milk and beaten white of two eggs. Bake 45 minutes. Mrs. Fred Baumer.

Fried Egg Plant

Cut the vegetable in slices half an inch thick and pare. Sprinkle with salt and pile them upon one another; put a plate with a weight on top. Let them rest an hour, then remove weight and plate. Add 1 tablespoon water, 1/2 tablespoon salt, and 1/2 teaspoon pepper to an egg. Beat well. Dip the slices of egg plant in the egg, then in dried bread crumbs. Fry in deep fat.

Escalloped Egg Plant

Pare an egg plant and cut in 2/3-inch cubes. Cook in a small quantity of boiling water until soft, then drain. Cook two tablespoons butter with 1/2 onion, finely chopped, until yellow, add 3/4 tablespoon finely chopped parsley and egg plant. Turn into a buttered baking dish. Cover with buttered crumbs and bake until crumbs are brown.

Endive I

Cut fine. Boil 1 potato and mash; mix while hot with endive, season with salt and pepper. Heat 2 tablespoons of bacon fryings, add 2 tablespoons vinegar and pour over the potato and endive.

Mrs. Fred Baumer.

Endive II

Cut endive fine. Slice 1 onion fine and brown in 2 tablespoons bacon fryings; add 1 tablespoon of flour but do not brown. Add 1 cup milk and cook until thick, stirring constantly, then add 2 tablespoons vinegar. Mix 1 hot mashed potato, and 1 chopped hard boiled egg, and the cut endive. Pour the hot sauce over it and serve.

Mrs. Fred Baumer.

Greens For Iron

The green leaves of spinach contain iron and vitamines. Their importance cannot be over-emphasized in the diet, by those who value health. So kindly do most stomachs take to them that greens are among the foods for invalids and strained spinach water is the first food besides milk given to tiny babies.

Take care in the cooking. Unless your family is trained, choose the mild-flavored greens, such as Swiss Chard. Always cook the greens in steam if you appreciate their food value, or boil them down until no water need be discarded. They should be watched carefully and when tender should be seasoned and eaten at once. The cook is often the cause for her family's dislike for greens. If they cook on, they develop a strong, disagreeable flavor instead of the delicate one they should have.

Don't fail to teach the children to relish the green leaf vegetables, so valuable for their health-giving elements.

Miss Wright, Home Adviser.