CORN PUDDING

1 quart fresh corn cut from cob 1 teaspoon salt 1/8 teaspoon pepper 3 eggs slightly beaten 2 cups milk 3 tablespoons melted butter

Put all ingredients into greased baking dish and bake slowly in moderate oven until firm.

ONIONS AND POTATOES

1 quart potatoes 1 quart onions 1 teaspoon salt

Wash, pare and cut potatoes and onions in half-inch rounds.  Put into saucepan with boiling water to cover, adding salt.  Boil about 30 minutes, or until tender.  Drain, put into dish and cover with Thick Cream Sauce page 35.  Bake in hot oven about 25 minutes.  Serve in baking dish.

FRENCH TOAST

1/2 cup flour 1 teaspoon Dr. Price’s Baking Powder 1/4 teaspoon salt 1/2 cup milk 1 egg sliced bread

Sift together flour, baking powder and salt; add milk and beaten egg; beat well.  Into this dip bread.  Fry in hot fat.  Drain and serve hot with powdered sugar.

CHEESE STRAWS

1 cup grated American cheese 1 cup flour 1 teaspoon Dr. Price’s Baking Powder 1/16 teaspoon cayenne pepper 1/4 teaspoon paprika 1/2 teaspoon salt 1 egg 2 tablespoons milk

Mix together cheese and flour sifted with baking powder and seasoning; add beaten egg; mix well; add milk enough to make a stiff dough.  Roll out 1/4 inch thick, on floured board; cut into strips 5 inches long and 1/4 inch wide.  Bake in hot oven 15 minutes.

CHEESE SOUFFLE

2 tablespoons butter 3 tablespoons flour 1/2 cup milk 1/2 teaspoon salt few grains cayenne 1 cup grated American cheese yolks of 3 eggs 2 teaspoons Dr. Price’s Baking Powder whites of 3 eggs

Melt butter; add flour, and when well mixed add milk slowly.  Add salt, cayenne, and cheese.  Remove from fire, add beaten yolks of eggs.  Cool mixture and mix in baking powder and beaten egg whites.  Bake in greased dish 25 minutes in slow oven.  Serve at once.

VEGETABLES

Most vegetables are better cooked the day they are gathered.  Pick over, wash and prepare them for cooking.  Always cook vegetables in freshly boiled water and keep water boiling until done.  Add salt last few minutes when cooking green vegetables.

TIME TABLE

Potatoes—­Boil 25 to 40 minutes. 
Turnips—­Boil from 40 to 60 minutes. 
Beets—­Boil from 1 to 2 hours before peeling. 
Parsnips—­Boil from 30 to 50 minutes. 
Spinach—­Boil 20 to 30 minutes. 
Onions—­Boil 45 to 60 minutes. 
String Beans—­Boil 1 to 1-1/2 hours. 
Shell Beans—­Boil 30 to 60 minutes. 
Green Corn—­Steam 10 to 15 minutes, or boil 5 to 6 minutes. 
Green Peas—­Boil in as little water as possible 30 to 45 minutes. 
Asparagus—­Boil 20 to 30 minutes.