Mix corn with the salt, pepper, flour and sugar and add the liquids. Melt the butter, mix with the bread crumbs and cover bottom of a pudding dish with half of the crumbs, add the corn mixture and cover with the rest of the crumbs. Bake in a moderate oven about twenty minutes, and serve hot in pudding dish.
MACARONI WITH TOMATOES AND MUSHROOMS
- ½ pound macaroni,
- 2 quarts boiling water,
- 2 teaspoonfuls salt,
- 1 tablespoonful butter,
- 1 small onion, cut fine,
- 1 teaspoonful Gold Medal Flour,
- Cup of hot beef or chicken stock,
- 1 pint stewed tomatoes,
- 1 tablespoonful finely chopped mushrooms,
- 1 teaspoonful salt,
- Cayenne pepper,
- 1 teaspoonful parsley, chopped,
- 3 tablespoonfuls grated Parmesan cheese.
Add salt and then the macaroni to the boiling water. Let boil 20 minutes, stirring to avoid sticking to the bottom of the kettle. Drain in colander; pour 1 cupful of cold water through it; then return to cleared kettle.
DUTCH ONION PIE
Slice six onions, fry in butter to delicate brown, add one-half cupful of milk, one-half cupful of cream, one tablespoonful Gold Medal Flour, one well beaten egg; salt to taste. Have ready a baked pie crust in usual pie pan and pour in onion mixture. Return to oven and bake to good brown. White of egg may be added to top. This is a most excellent Holland Dutch dish.
