Around-the-world cook book

Cold fish, minced, Fine bread-crumbs, Tomato sauce. Peppers. Open, empty, and scald the peppers, and when cold fill the halves with the mixture, well seasoned, and wet with rich tomato sauce. Strew over with fine bread-crumbs, arrange in a deep dish, pour more tomato sauce about them, and bake. GREEN CORN OMELET Com, 4 good-sized ears, Eggs, 5, Cream, 2 tablespoons, Salt, y^ teaspoon. Butter, 1 tablespoon, Pepper. Score lengthwise and scrape out the pulp of the com. Beat the yolks and whites of the eggs separately; mix the com, cream, yolks, and the seasoning all together, and give it a brisk beating for 1 or 2 minutes. Put the butter in the omelette-pan, and while it is heating add the stiffly beaten whites, stirring in lightly. Pour the whole mixture into the hot butter, raising the center with a hot knife, and tipping the pan so as to let all the uncooked part reach the hot pan. As soon as nicely browned, and evenly cooked, fold it over, turn out on a hot platter, and serve at once. FRIED CORN Fresh com, 6 ears, Butter, 1 heaping tablespoon. Salt, % teaspoon. Pepper, 1 salt-spoon. Cream, 1/2 cup, Nutmeg. Cut the corn from the cob; put it, with the butter, in a saucepan. Sprinkle with salt, pepper, and a few gratings of nutmeg. Cook 10 minutes, stirring well. Put in the cream and cook one minute longer. Serve hot. CORN FRITTERS Sweet corn, 12 ears. Eggs, 3, Milk, 2 tablespoons, Flour, 2 tablespoons, Salt, 1 teaspoon. Pepper. Bake in small cakes on griddle, with plenty of butter. Serve hot. CORN PUDDING Corn, 1 pint, Eggs, 2, Flour, 1 tablespoon, Melted butter, 2 tablespoons, Milk, 1 pint, Salt, sugar, pepper. If canned corn is used, press it through a colander; if fresh corn, cut very fine from the ear. Add the eggs, flour, butter, and season with salt and sugar in such proportions that it will be neither salt nor sweet to excess, and also add pepper. Bake in a greased dish until the custard is Eet, or the handle of a silver spoon will come out clean. Serve with broiled steaks or chops, or with roast lamb. GERMAN TURNIPS Yellow turnips (mediiun), 3, Sugar, 1 tablespoon, Butter, 1 tablespoon, Salt and pepper. Peel, and cut the turnips small. Brown the sugar and add to it the butter and the turnips. Add enough water to partly cover the turnips, and season with salt and pepper. Cook slowly, for about 2 hours. MASHED CARROTS Carrots, Butter, Salt and pepper. Scrape the carrots and cut in thin slices. Cover with boiling water, and cook gently until tender. Drain, and rub through a sieve, or put through a potato press. To each pint of carrots add a tablespoon of buttor, and salt and pepper to taste. Mix well, press the mixture into small greased cups, or molds, pressing down well. Set in a hot place for 2 or 3 minutes, then turn out, on a flat dish, and serve with or without a sauce. BROWNED CARROTS Carrots, Butter, Sugar, Salt and pepper, Chopped parsley. Scrape and wash the carrots and cut them into 3-inch lengths, then downward in thin slices, then each slice into strips. Drop into boiling water, salted, and simmer until tender. If finely cut, this should not take over 25 or 30 minutes.