Healthful cookery

Cut down the center of each row of the kernels of corn in the ear, then scrape out the pulp with a strong, dull knife. To each cup of this corn pulp add one cup of water and three fourths of a cup of Granuto, with salt to taste. Put into well-oiled cups or large molds, and steam for half an hour. Let it stand in a warm place for a few minutes, and serve with warm Almond or dairy cream or cream sauce. Served cold with cream, it is par excellence. PEAS Stewed Peas. — If from the garden, pick and shell the peas with clean hands ; if from the market, wash the pods before shelling, so that the peas will not require washing, as they are much better without. When shelled, put into a colander, and sift Vegetables out the fine particles and undeveloped blossoms. If not of equal growth, sort the peas, and put the older ones to cook ten minutes before the others. Use a porcelain or granite-ware kettle, with onehalf pint of boiling water for each quart of peas, if young and tender; older ones, which require longer stewing, need more. Cover closely, and simmer gently till tender. The time required for young peas is from twenty-five to thirty minutes ; older ones require from forty to fifty minutes. Serve without draining, season with salt and enough sweet cream to make them as juicy as desired. Nut Cream may be used instead of dairy cream. If preferred, the peas may be stewed in a larger quantity of water, and served in their own juices thickened with a little flour and seasoned with salt. *Timbale of Granuto with Green Peas. — Cook Granuto porridge a little longer than to serve without molding. Mold in cups or timbale molds. Set the molds in a steamer, or pan of hot water for a few minutes, then serve with a liberal border of stewed green peas. Protose with Peas. — Serve stewed Protose with green or canned peas which have had cooked with them two or three leaves of fresh mint to each can of peas, and, if necessary, a very little sugar. Healthful Cookery Protose with Green Vegetables. — Green peas, wax beans, beet greens, shelled beans, and tomatoes are all excellent cooked with Protose. Add the Protose in about the proportion of two thick slices oi Protose, cut into small pieces, to one pint of shelled peas or one pound of canned peas. Cook together until the vegetables are done, and serve without other seasoning than a little salt. Granuto and Pease Croquettes. — i cup Scotch peas (dry), cup Granuto, salt to taste. Cook one cup of dried green peas until tender and well strained out. Turn through a fine colander to remove the skins. (There will be about two and an eighth to two and a fourth cups after the peas are cooked and mashed.) Add three fourths of a cup of Granuto, and salt to taste. Shape into rolls about three inches long, and one and one-half inches in diameter. Roll in Granuto that has been ground rather fine, and bake in a moderate oven until well heated through, but not dried. Serve with or without tomato or cream sauce. BEANS Lima Beans. — Lima beans are not good until they are full grown, and have turned white. Shell, wash, cover with boiling water, and cook about Vegetables