Corn Patties

To one can of corn add 1 well beaten egg, salt and pepper to taste, and enough flour to thicken, so as to drop from spoon; stir thoroughly and fry in hot lard and butter until brown and ready to turn. Serve hot.

Mrs. Chas. E. Duvall.

Asparagus Souffle

Peel and skin two inches up from the bottom of a bunch of asparagus, cut asparagus up and boil tender in salt water. Beat four eggs very light, add one tablespoon of soft butter, one salt spoon of salt and a little pepper. Whip in asparagus drained, and bake in quick oven.

Vegetable Loaf

Chop a cold carrot or two, one small onion, grated, and some raw potatoes, enough of all together to fill a large cup. Put one small cup of flour into a pan with one-half cup of olive oil. Mix well, place over the fire and stir until well browned. Add two small cups of water and stir until smooth and cooked. Remove from the fire, add salt and pepper to taste, and the cup of chopped vegetables. Put two-thirds of it into an unbuttered baking dish and spread the mixture around the bottom and half way up the sides to form a thick crust. Have ready an ordinary dressing such as you would use for turkey. Pour this into baking dish and cover by spreading the other third of the mixture over top. Bake about forty-five minutes. Mrs. A. K. Philleo.

Corn Custard

One can of corn, one and one-half cups of milk, one tablespoonful corn starch, one tablespoonful butter, one tablespoonful sugar, pinch of salt, three eggs, whites beaten separately and stirred in last. Serve with meat course.

Mabel Clara Miller, Lizzie McCrea.

Pilaff

Cook one quart of tomatoes and one bunch of celery in two quarts of beef broth until the celery is tender. Strain. Pour part of the broth over one cupful of rice which has been soaked over night and salted. Cook until the rice is tender, stirring frequently and adding the rest of the broth.

Mabel Bigelow Ramsey.

Two cups cold mashed potatoes, stir in two tablespoonfuls of melted butter, one-half teacup of milk, two beaten eggs. Season with cayenne pepper, and salt. Beat all to a cream. Drop large spoonful into a well buttered tin. Brown in hot oven. Mrs. W. N. Boyer.

Creamed Carrots

Wash and scrape six or seven medium sized carrots. Boil until tender, cut into small pieces, season with salt and pepper, very little sugar. Sprinkle lightly with flour and pour over them a rich cream in which fresh parsley has been minced; then let them come to a boil and serve hot. They are both pleasing to the eye and delicious to the taste.

May I. Whitham.

Cream Salsify

Scrape and wash the salsify, slice thin and stew in water until tender. Season with salt, pepper and butter and thicken slightly with flour mixed smooth in milk.

Mrs. Bessie Nelson.

For three persons, peel and boil three good sized onions; when tender chop and place in baking dish with alternate layers of bread crumbs; season with butter, pepper and salt and moisten thoroughly with milk; bake.

Stuffing For Tomatoes, Green Peppers, Etc

One cup dry bread crumbs, one-third teaspoon salt, one-fourth teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon chopped parsley, 2 tablespoons melted butter. Hominy, rice or other cooked cereal may take the place of crumbs.

Leota Grace Guthrie.

Baked Apples

Remove cores from sound apples, stand them in baking dish and fill space from which cores were taken with sugar; put a slice of lemon on the top of each apple; add enough water to come about one-third the way up on apples and bake until done. Mix 1 tablespoon butter with 4 of sugar until light. Dish the apples and turn the hot sauce from baking dish into butter and sugar. Cook for a few minutes to a syrup, add 1 teaspoon vanilla and pour over apples.

Mrs. Rose Church.