From VEGETABLES, RICE, MACARONI, …

 

BAKED CORN

     One layer each of sweet corn and cracker crumbs, add salt, pepper, and generous dots of butter; continue the layers until the baking dish contains the amount desired, add milk and bake until brown.                                                               Miss Goldie Peterson.

 

CORN PUDDING

     4 c fresh corn                                         ½ c butter

     2 c milk                                                  1 t salt

     3 eggs                                                    ¼ t pepper

     Beat egg yolks, add other, ingredients, pour into a buttered baking dish, add beaten whites, and bake 1 hr.                                                              Mrs. Dagg.

 

PEPPERS WITH CORN

     6 firm peppers                                      Grated cheese

     6 large ears of corn                               Seasoning

     Remove stem and seeds from peppers, soak in salt water 2 or 3 hrs. Cut corn from cob, season with salt, pepper, and butter. Drain the peppers, stuff with corn, add cheese and stand in a baking dish, add a little water. Bake about 1 hr.         

                                                                                                Mrs. W. J. Bainbridge.           

 

BAKED PEAS

     1 can peas                                              1 ½ c milk

     2 T butter                                               ½ t salt

     1 T flour                                                 ¼ t pepper

     Make a white sauce of the butter, flour, milk and seasoning then pour over the peas and bake until brown.                                                             Miss Lucy Osborn.

 

LADY’S CABBAGE

     1 firm cabbage                                       3 T cream

     2 beaten eggs                                         Salt to taste

     1 T butter                                               Pepper

     Boil the cabbage 15 min. Change the water and continue cooking until tender. Drain and set aside until cold, then chop fine and stir in other ingredients. Bake in a buttered dish until brown.                                                                    Mrs. E. A. Tuttle.

 

HOT CABBAGE SALAD

     ½ medium cabbage                               2 T sugar

     Butter size of egg                                  1 T flour

     1 egg                                                      1 c vinegar

     Slice cabbage, place in a skillet with salt and a little water, boil until it begins to look clear, then add butter. Beat together the egg, sugar, flour, add the vinegar, and pour over the cabbage. Serve hot.                                                         Miss Louise Stampfli.

 

FRIED EGG PLANT

     Slice and pare egg plant; let stand in strong salt water 3 hrs, drain, dip in flour and fry in hot fat, or dip in milk and egg, roll in cracker crumbs and fry.   

                                                                                              Mrs. E. A.  Rockwell.

 

GERMAN POTATO BALLS

     4 c mashed potato                                 2 t salt

     4 eggs                                                    1 t baking powder

     1 c flour

     Drop from spoon into hot fat and fry brown.                   Mrs. Kundtz.  

 

SCALLOPED TOMATOES

     Cover the bottom of a buttered bake dish with buttered bread crumbs, cover with tomatoes, sprinkle with salt, pepper, sugar if desired, and a few drops of onion juice, cover with buttered crumbs and bake until brown.              Mrs. H. Trudel.        

 

RICE FRITTERS

     1 pt. cooked rice                                    ½ c flour

     3 eggs well beaten                                 ½ t salt

     ½ c milk                                                ½ t baking powder

     Fry in skillet with butter. Serve with maple syrup.       Mrs. D. T. Miller.