Cut the corn from the cob, rejecting the hull. Put the corn into a deep buttered earthenware dish, add the milk, sugar, salt and pepper, and the eggs well beaten.
Bake in a moderate oven for two hours.
CURRIED VEGETABLES
- 2 beets
- 2 onions
- 2 turnips
- 3 carrots
- 5 potatoes
- 1 parsnip
- 1 cupful string-beans
- 2 celery stalks
- 2 sweet red peppers
- 1 heaping tablespoonful (1 oz.) flour
- 1 heaping tablespoonful (1 oz.) butter
- 1 tablespoonful curry powder
- 1 teaspoonful salt
- 1 cupful (½ lb.) boiled rice
- 1 pint (2 cups) stock
Cook all the vegetables, then cut them into dice-shaped pieces. Melt the butter in a casserole, add the onions, and fry them a nice brown color. Stir in the flour and curry powder, add gradually the stock, stir till boiling, then simmer for a quarter of an hour; add the vegetables, season nicely, cover the casserole, and cook slowly for half an hour.
Remove the fat from the top of the vegetables. Place the red peppers cut in strips on the top and serve with the rice.
EGG-PLANT AU GRATIN
- 1 egg-plant
- 1 heaping tablespoonful chopped lean bacon
- 6 chopped mushrooms
- 2 chopped shallots
- 1 heaping tablespoonful chopped suet
- 2 heaping tablespoonfuls (2 ozs.) butter
- 1 teaspoonful chopped parsley
- 2 tablespoonfuls bread crumbs
- 1 tablespoonful milk
- 2 tablespoonfuls grated cheese
- 1 egg
- Some white sauce
- Seasoning of salt, pepper, paprika, and grated nutmeg
Cut the egg-plant in two lengthways and remove a portion of the interior to make room for the stuffing. Melt the butter in an earthenware pan, stir in the shallots, bacon, mushrooms, suet, parsley, seasonings, one tablespoonful of the cheese, and the egg well beaten. Put this stuffing into the egg-plant. Arrange on a buttered au gratin dish, sprinkle with a mixture of bread crumbs and grated cheese. Bake in a moderate oven for three-quarters of an hour.
Serve hot with white sauce.