BAKED NOODLES Mrs. E. Lewis Phelps
One box of home made noodles, boil until tender then drain. Butter a baking dish; put in a layer of noodles; sprinkle with grated cheese and seasoning; then another layer of noodles; then two cups of cooked boiled ham chopped fine; chopped green pepper and chopped onion; put the remainder of noodles on top and add cheese, etc. Beat up four or five eggs; add milk enough to cover all the noodles. Set pan into pan of water and bake slowly until eggs are done. Can add buttered cracker crumbs on top if liked.
CORN PUDDING Helen M. Bailey
Six ears corn; two eggs; one-half pint milk; pinch salt; pinch pepper; cut corn from cob, beat eggs, and add milk, eggs and seasoning to corn. Bake until light brown.
CORN OYSTERS Mrs. E. S. Smith
Mix one pint of grated corn; three tablespoonfuls of milk; one teacup of flour; a piece of butter the size of an egg. Drop by dessertspoonfuls into a little hot butter. Fry on both sides.
CORN CROQUETTES
One cupful of stewed or canned corn; one-half cupful of dried bread crumbs; one-half cupful of milk; one beaten egg; one teaspoonful of salt; one teaspoonful of baking powder; one tablespoonful of flour. Chop corn, mix with bread crumbs, milk and other ingredients. Drop from spoon into deep fat and fry until light brown.
GREEN PEPPERS STUFFED WITH RICE, TOMATOES AND NUT MEATS
Cut a slice from the stem ends of six medium-sized mild, green peppers; remove seeds and veins; parboil in boiling water eight minutes. Drain. Have ready one and one-half cups hot boiled rice; mix with three-fourths cup thick tomato puree; add one cup chopped English walnut meats. Season with salt, pepper and a few grains of cayenne; add one teaspoonful each finely chopped parsley and chives or onion. Fill peppers. Arrange on buttered dripping pan; cover with buttered cracker crumbs and bake in oven until heated through and crumbs are brown.