Green Corn au Gratin in Ramekins
Cook one slice of onion and a slice of green pepper, chopped fine, in one or two tablespoonfuls of butter, until softened and yellowed; add two tablespoonfuls of flour and half a teaspoonful of salt and cook until frothy; add two cups of thin cream and cook and stir until boiling, then stir in sweet corn, cut from the cob, to make quite a consistent mixture. One or two beaten eggs may be added, if desired. Turn into buttered ramekins and cover with two-thirds a cup of cracker crumbs mixed with melted butter; let cook in the oven until the crumbs are browned. Serve as an entrée at dinner or luncheon, or as the chief dish at supper or luncheon.
Kugelhopf Kuchen Sliced and Toasted