Cut kernels from 4 large ears of corn, add 1 cup milk, 2 eggs, well beaten, 1 tablespoon of sugar; season with salt and pepper; bake 3/4 hour. Will serve four.
Mrs. T. H. S. Schooley.
One pint grated corn, 1/2 cup milk, 1/2 cup Henkel's flour, 2 eggs, 2 tablespoons melted butter, 2 teaspoons Royal baking powder, salt. Mix flour and baking powder; beat eggs; add other ingredients, flour last. Fry same as pan cakes; cakes size of oyster. Mrs. E. I. Chase.
Peel, boil and mash egg plant, to which add 1 large cup bread crumbs soaked in milk; butter size of an egg; 1 teaspoon chopped parsley; 1 teaspoon grated onion; pepper and salt to taste. Butter a dish well, put in mixture, cover with bread crumbs and bake 20 minutes.
Peel egg plant, cut in slices, sprinkle each slice with salt and let stand 1 hour. Drain. Dip in beaten egg, cracker or bread crumbs and fry golden brown. Mrs. E. I. Chase.
Boil a cup of rice in double boiler; when thoroughly cooked add enough salt to season nicely and 1/2 cup of milk or cream. When thoroughly mixed, place on hot platter, sprinkle with sugar and cinnamon and pour over it browned butter. Serve with toast. Mrs. J. K. Stock.
Cut in rings, pare and remove seeds. Dip rings in beaten egg and bread crumbs and fry 20 to 30 minutes.
Mrs. Claude F. Stofflett.
Put into double boiler 1 cup rice and 1/2 cup boiling water; cook till water is absorbed, then add 1 1/2 cups milk, cook until milk is absorbed. Add 2 1/2 tablespoons chopped pimento, salt and paprika to taste. Cool and form into cutlets, brush over with beaten egg, toss in bread crumbs and fry. Melt 2 tablespoons butter, add 2 tablespoons Henkel's flour, 1 1/2 cups milk, stir until boiling. Then add 1 cup grated cheese, 1/2 teaspoon salt and white pepper.
Mrs. G. F. Bean.
Two cups rice, 1/4 lb. bacon, cut in small pieces, 1 can tomatoes, 1 green pepper, 1 tablespoon butter, 4 small onions, salt, and cayenne pepper to taste. Cook rice and drain in colander; pour cold water through to blanch. Fry minced onion with bacon. Cut pepper in shreds, taking out seeds. Mix together, pour tomatoes over and stir altogether; cover top with rolled cracker crumbs. Bake 20 minutes so as to brown nicely. Bessie Dudley.
Cook 4 tablespoons of farina in a double boiler with 1 pint of milk until it is tender. Season with salt and pepper and 1 teaspoonful of onion juice. Add 1 teaspoonful of butter, 1 well beaten egg and 1 tablespoonful of chopped parsley. Turn the mixture out on a buttered dish and let it stand until it is cold; then form into small balls, dip them into egg, roll in crumbs and fry brown in smoking hot fat. Rub flour on hands when forming balls, for the mixture is soft.
Mrs. E. I. Chase.