One dozen ears of corn, two eggs, one kitchen spoonful butter, one-half teaspoonful salt, one tablespoonful sugar.
CORN PUDDING.
To one can of corn, one pint milk, three eggs, two tablespoonful melted butter, one tablespoonful white sugar, pepper and salt to taste. Beat the eggs very light, add sugar and butter rubbed together; stir hard. Next the corn and seasoning, finally the milk; beat hard, bake in buttered dish one-half hour, covered; then lift top and brown. Serve in baking dish.
CREAMED CAULIFLOWER.
One pint cooked cauliflower, one pint milk, one teaspoonful salt, one-third teaspoonful pepper, one tablespoonful butter, one-half teaspoonful flour, three slices toasted bread. Break cooked cauliflower into branches and season with half of the salt and pepper. Put butter in a saucepan on the fire. When hot add flour and stir until frothy and smooth. Add gradually the milk, constantly stirring. When sauce boils add the salt, pepper and cauliflower. Cook ten minutes and serve very hot on the slices of toast.
GREEN STUFFED PEPPERS.
Clean out peppers and stuff with rice or potatoes, and meat. Moisten with hot water, standing on end in baking dish. Cover and bake until almost done, then remove cover and brown. Cheese or tomatoes may be used instead of meat.
HASHED BROWN POTATOES.
Boil about one quart potatoes, drain and sprinkle with one teaspoonful salt and a little pepper. Add one teaspoonful chopped parsley and a few drops of onion juice, brown one heaping tablespoonful butter, add one tablespoonful flour and gradually one cup hot water. Salt and pepper to taste. Add potatoes, and cook about five minutes, or until they have absorbed nearly all the sauce. Butter a saute pan, add the potatoes and cook until light brown. Turn over like an omelet. Potatoes must not be chopped until cold.