Mix the corn, milk, flour, and yolks of the eggs together thoroughly. Then fold in the well-beaten whites of the eggs, and fry by spoonfuls.
PROTOSE AND RICE CHOWDER
- Protose, ½ pound.
- Rice, cooked, 1 cup.
- Potatoes, ½ pound.
- Butter, 1 tablespoonful.
- Vegetable stock, 1 cup.
- Bread, ¼ loaf.
- Cream, or milk, 1 cup.
- Salt and mace to taste.
Put the butter in a deep dish, melt, then add a layer of the protose, sliced quite thin, then sprinkle with mace, salt, and bits of butter. Then add a layer of the sliced potatoes, sprinkle with part of the rice, then a layer of bread, then more salt, bits of butter, and minced onion. Add the remainder in the same order, and pour over all one cup of hot vegetable stock. Cover, set on range, and let simmer one-half hour, then pour over all one cup of hot cream or milk, and serve.
NOODLES
- Butter, 1 tablespoonful.
- Salt, ¼ teaspoonful.
- Eggs, 2.
- Flour, to make a very stiff dough.
Whip the egg until light, add the salt, and work in the flour, making a smooth, stiff dough. Roll out thin, in a long narrow strip, sprinkle with flour to prevent sticking, and roll up into a long roll, rolling crosswise. Then with a sharp knife cut into very thin slices and drop into boiling salted water. Cook about twenty minutes. Drain, pour over the melted butter, and serve hot.
VEGETABLE OYSTER A L'ITALIENNE
Take macaroni broken into one-inch lengths, and boiled until tender, and vegetable oyster which has been parboiled twenty minutes, and put in alternate layers in a baking-pan. Pour over this a sauce made from both of the liquors (macaroni and vegetable oyster) thickened with the yolks of the eggs. Sprinkle with granola and bake until browned.