ESCALLOPED SWEET CORN
- Corn
- Bread crumbs
- Salt and pepper
- Butter
- Milk
Cut the corn from the cob, put a layer in a buttered earthenware dish, sprinkle with salt and pepper, and cover with fine bread crumbs. Repeat this until the dish is full, having the crumbs on the top; then dot with butter and fill the dish with milk.
Bake in a moderate oven till ready.
LENTILS CREOLE
- 1 cupful (½ lb.) lentils
- 3 canned red peppers
- 2 heaping tablespoonfuls (2 ozs.) butter
- 1 pint (2 cups) tomatoes
- 1 onion
- Salt and pepper
Wash the lentils, then cover with cold water and soak overnight. Drain, cover with fresh warm water, and simmer for half an hour. Bring to boiling point. Again drain, again cover with hot water, and simmer until the lentils are tender.
They are ready when they mash easily between the fingers. Melt the butter in a casserole; add the onion and red peppers chopped fine. Stir and cook until the butter is browned. Add the tomatoes, canned or raw, salt and pepper to taste. Drain the lentils and add them. Cook for half an hour without the cover.
MUSHROOMS AU GRATIN
- 1 lb. mushrooms
- 3 heaping tablespoonfuls (3 ozs.) butter
- 1 tablespoonful grated cheese
- 2 tablespoonfuls bread crumbs
- 1 teaspoonful chopped parsley
- 1 tablespoonful chopped cooked meat
- Stock to moisten
- Salt, pepper, and grated nutmeg to taste