CORN AND TOMATO PIE
Butter a pudding dish and fill it with alternate layers of boiled or canned corn and tomatoes, and season with salt, pepper, and butter; cover the top with pie-crust and bake in a moderately hot oven for fifteen minutes. If a crust is not desired the dish can be covered with bread crumbs and browned. If fresh tomatoes and corn are used the pie will require twice the time to cook, the first half of the time covered with a plate, and the last half uncovered.
CORN CHOWDER
Put 1 tablespoon of butter in a saucepan, and when melted add 1 sliced onion, and let cook slowly for five minutes; then add to it 4 cups of potatoes which have been parboiled for five minutes, and then cut in small squares, and 2 cups of boiling water. Let cook for twenty minutes or until the potatoes are tender, then add 1 can of sweet corn, 4 cups of hot milk, 1 tablespoon of butter, and plenty of salt and pepper, and let heat through. Break 8 soda crackers into a deep dish, and pour the chowder over them to serve.
RHODE ISLAND ESCALLOP
Bake 4 medium-sized sweet potatoes for half an hour, then scrape out the potato and chop it into small bits. Boil 2 ears of green corn for ten minutes, run a sharp knife down each row of grains, cutting them in two, and then cut the corn from the cob and mix it with the chopped sweet potato. Butter six individual gratin dishes and fill them with the mixed corn and potato, sprinkle them with salt, pour 1 tablespoon of melted butter over each, cover with bread crumbs, and let cook for eight or ten minutes in the oven. The same mixture can be used to fill a baking dish, and enough melted butter used to moisten the potato thoroughly.