Belgian Corn Fritters

To one can of corn add the beaten yolks of two eggs and one cupful of flour which has been sifted with one teaspoonful of baking powder, two teaspoonfuls of salt, and one-third teaspoonful of paprika. Beat well together, then add two tablespoonfuls of finely chopped parsley. Fold in the stiffly beaten whites of two eggs. Cook in a frying pan, preferably in bacon fat, dropping a large tablespoonful in the pan. Fry golden brown on each side and serve garnished with strips of bacon.

Mint Peas

Cook the peas in the regular way, but add one or two mint sprigs while cooking. This adds a delicate flavor of mint.

Mock Beef A La Mode

Beef a la mode is a substantial dish. Cut a Hubbard squash into thick slices, remove the outer skin and the pithy inside portion which contains the seeds. Butter a deep stone baking-dish. Arrange a layer of the squash; dust with salt and pepper; add a thinly sliced onion and a layer of tender carrots, thinly sliced, with a thin covering of chopped parsley. Repeat with alternate layers until the dish is full, and then fill up with beef-stock. Cover and bake in a moderate oven for two hours. Make a thick brown gravy with some more stock; add a table-spoonful of Worcestershire sauce or mushroom-ketchup; arrange squash cutlets and other vegetables on a heated dish, and pour the gravy over it. Garnish with small yellow turnips which have been boiled, and fried hominy. Serve with potatoes and tender cabbage. Remember, a large Hubbard squash must be used for this dish. When properly cooked you can hardly detect that no meat has been used.

Red Cabbage

Wash a large head, quarter, shred fine, wash again, and drain. Put a lump of drippings in a deep skillet, test with shredded onion; when the onion browns put in the cabbage, stir well, add boiling water to cover, and cook an hour. Then add three large apples, sliced thin, and a small pinch of salt; let boil ten minutes, then stir in a level tablespoonful of flour wet smooth in three spoonfuls of vinegar. Boil up, and serve hot. A variant, much approved in some kitchens, is to slice sweet potatoes instead of apples. Finish the same.

Green Peppers Stuffed With Cauliflower

Cut a thin slice from the stem end of large green peppers and remove seeds. Parboil ten minutes and fill with creamed cauliflower. Sprinkle tops with buttered crumbs and bake until skins are tender, basting occasionally with butter and water.

Okra

Test with the thumb-nail. Unless the nail cuts it freely the pods are too tough. But do not throw away the tough ones. Shell the seed from them and either dry to use in soups, or to cook alone, when they should be served with butter, vinegar, and salt. Cut stems off the pods, cook whole those half-grown or under, but cut those more mature into half-inch slices. Boil tender, in water very slightly salted. When a fork pierces them readily they are cooked enough. Drain them well, lay in a deep pan or hot dish, dress liberally with butter, pepper, salt, and vinegar, and set for five minutes in a hot oven. They should be served very hot.