Part 9 (2/2)

CORN PUDDING.

One dozen ears of corn, two eggs, one kitchen spoonful b.u.t.ter, one-half teaspoonful salt, one tablespoonful sugar.

CORN PUDDING.

To one can of corn, one pint milk, three eggs, two tablespoonful melted b.u.t.ter, one tablespoonful white sugar, pepper and salt to taste. Beat the eggs very light, add sugar and b.u.t.ter rubbed together; stir hard.

Next the corn and seasoning, finally the milk; beat hard, bake in b.u.t.tered dish one-half hour, covered; then lift top and brown. Serve in baking dish.

CREAMED CAULIFLOWER.

One pint cooked cauliflower, one pint milk, one teaspoonful salt, one-third teaspoonful pepper, one tablespoonful b.u.t.ter, one-half teaspoonful flour, three slices toasted bread. Break cooked cauliflower into branches and season with half of the salt and pepper. Put b.u.t.ter in a saucepan on the fire. When hot add flour and stir until frothy and smooth. Add gradually the milk, constantly stirring. When sauce boils add the salt, pepper and cauliflower. Cook ten minutes and serve very hot on the slices of toast.

GREEN STUFFED PEPPERS.

Clean out peppers and stuff with rice or potatoes, and meat. Moisten with hot water, standing on end in baking dish. Cover and bake until almost done, then remove cover and brown. Cheese or tomatoes may be used instead of meat.

HASHED BROWN POTATOES.

Boil about one quart potatoes, drain and sprinkle with one teaspoonful salt and a little pepper. Add one teaspoonful chopped parsley and a few drops of onion juice, brown one heaping tablespoonful b.u.t.ter, add one tablespoonful flour and gradually one cup hot water. Salt and pepper to taste. Add potatoes, and cook about five minutes, or until they have absorbed nearly all the sauce. b.u.t.ter a saute pan, add the potatoes and cook until light brown. Turn over like an omelet. Potatoes must not be chopped until cold.

HASHED TURNIPS.

Chop boiled turnips into large pieces. Put in saucepan, and for a pint and a half of turnips add a teaspoonful of pepper, a tablespoonful of b.u.t.ter and four tablespoonfuls of water. Cook over a hot fire until seasoning is absorbed.

HOME-MADE NOODLES.

(_Serve as a Vegetable with Stewed Chicken or Veal._)

Four eggs, one tablespoonful cream, one teaspoonful salt, flour enough to make a stiff dough; roll out very thin and let dry an hour or longer; roll up and cut into fine strips; put into a kettle of boiling water, salted, boil ten minutes; cut a few noodles an inch wide and fry brown in b.u.t.ter to place on top. Serve with plenty of gravy.

KALE CANNON.

(Old Irish Dish.)

Take ten or twelve good-sized potatoes, peel and boil in salt water, add a large bunch of parsley previously washed and drained, and a pinch of baking soda. When the parsley is done, which will be in ten or fifteen minutes, take it up and lay it in a plate, drain it well and chop it, leaving out the stems. Chop fine one onion; when the potatoes are cooked place them at the back of the stove with a cloth and the lid over them; mash them, adding the onions as quickly as possible as the hot potatoes cook it, add a little pepper and salt and about one-half cup of hot milk with a lump of b.u.t.ter melted in it. Mix all together, serve with a little b.u.t.ter with each helping. This is sometimes made with kale, hence its name.

LYONNAISE POTATOES.

One pint cold potatoes cut in dice and seasoned with salt and pepper.

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