The Blue grass cook book

1 pint canned corn. Little salt, sugar, and enough flour for thick batter; add 1 teaspoonful of baking-powder to flour; 1 tablespoon butter; fry in hot lard. CORN FRITTERS (No. 2) 2 eggs, 1 teacup of new milk, 2 tablespoons butter, 2 tablespoons flour, 1 quart grated corn. Mix thoroughly and drop with a spoon in hot butter and lard mixed, and fry a rich brown. Salt and pepper to taste. BAKED EGG-PLANT Do not peel the plant, but parboil it till tender, and then throw it into cold water. Then peel and cut it open and remove the seed and fill with a dressing made of bread-crumbs, a little chopped onion, butter, salt, and pepper. Put in a pan with a little water and bake a rich brown. FRIED EGG-PLANT After peeling the plant cut in slices and lay in salt water. Steam till tender. Make a batter of 2 eggs beaten separately, 1 teacup of sour cream, 1 teaspoon salt, ■| teaspoon soda. Flour enough to thicken. Dip the egg plant in the batter and fry a rich brown. Serve hot. EGG-PLANT PUDDING 2 egg-plants. Yolks of 6 hard-boiled eggs, ^ pound of butter, 1 teaspoon of chopped onion, 1 teaspoon of sweet marjoram, 3 teaspoons of chopped parsley, Salt and cayenne pepper to the taste, 1 raw egg. Split the plants and soak in salt and water 2 hours. Parboil them, peel and press all the water out. Chop them fine; mash the yolks of eggs and mix together. Add onion, parsley, and marjoram, rubbed and sifted. Add the raw egg, after beating well; then the melted butter, salt, and pepper. Put in baking-dish with grated cracker on top, and bake ^ hour. GREEN CORN CUSTARD WITH BROILED TOMATOES Mrs. Daniel B. Wentz 1 cupful of corn, freshly cut from the ears of young corn, 4 eggs, beaten slightly, 1 teaspoon of salt, A little paprika, A few drops of onion juice, 1;^ cups of milk. Bake in buttered moulds in hot water. When firm, turn out and place on dish with broiled tomatoes around. Serve with cream sauce made as follows: 1 tablespoon of butter, 1 tablespoon of flour, 1 cup of milk. Cook till thick. HOMINY PUFFS 1 quart of cold boiled hominy, 4 heaping tablespoons of flour, 3 teaspoons of baking powder, 1 coffeecup of sweet milk, 1 teaspoon of salt, 4 eggs. Take thoroughly cooked hominy when cold and stir in the well-beaten yolks, then flour, milk, and salt alternately with the baking-powder. Add last the whites of eggs beaten to a stiff froth and stirred in slowly. Have lard boiling and drop the mixture in with a spoon, and fry rich brown. MACARONI 1 pound macaroni, ^ pound butter, ^ pound grated cheese. Boil the macaroni till tender, and then put in a deep dish and spread over it pieces of butter and scatter the grated cheese. Put in another layer of macaroni, and so on. Put bits of butter on top, with salt and pepper, and bake well. HOW TO COOK MACARONI Mrs. Woodford Spears Boil 14 short sticks or 24! long ones in salt water for 20 minutes. Drain off water and mix with ^ pint of grated cheese (light measure), 1 pint of cream (or 1 pint of new milk with ^ tablespoon of butter), 1 grated biscuit. Place on top of stove and let it cook until it begins to thicken; then place in oven long enough to brown. SPAGHETTI