Carolina cookery from Quaker kitchens

Equal parts cooked corn and mashed white potato (not creamed). Drain liquid from corn, mix corn and potato working in a little flour and yolk of one egg. Add salt and pepper to taste. Shape into croquettes and fry in equal parts of lard and butter. —Mrs. Allen Blair. CORN PUDDING 1 qt. fresh corn, cut from 14 tsp. black pepper cob 3 eggs, slightly beaten 1 tsp. salt 2 cups sweet milk 3 tbs. melted butter Put all ingredients into greased baking dish and bake in moderate oven until firm. —Miss Mamie Farlow. CORN PUDDING 2 eggs % cup sugar (less sugar if 3 ears of corn, with kernels sweet corn is used) well-filled but not too old) 1 pt. new milk Salt and papper to taste With sharp knife split the kernels down through the middle and scrape the corn from the cob. Beat the egg, add the sugar, then the corn and thin with the milk. Salt and pepper to taste. Bake one hour. —Miss Cora White. CORN PUDDING 1 can corn 2 tbs. melted butter 2 eggs 2 tbs. flour 1 tsp. salt 1% cups scalded milk Beat eggs and add to corn, add salt and dash of pepper, melted butter and flour blended with milk. Put in buttered pudding dish and bake in moderate oven until firm. —Miss Ida E. Millis, Guilford College. BAKED PEPPERS STUFFED 6 sweet peppers 1 cup chicken, beef or other % eup rice or bread crumbs meat chopped fine 1 onion 2 tomatoes Mince onion and add to rice, meat, chopped tomato and season with salt and pepper to taste. tuff peppers with mixture and put a little butter on top of each stuffed pepper. Stand upright in baking dish, pour around a little meat stock with fat in it and bake, basting frequently, until peppers are tender. —Mrs. Banner Davis. BANANA FRITTERS 1 cup flour 1 egg 2 tsp. baking powder % cup milk 1 tbs. sugar 1 tbs. lemon juice % tsp. salt 3 bananas Beat. egg well and add milk. Combine with dry ingredients sifted together. Add lemon juice and sliced bananas. Drop by small spoonful into deep fat and brown. Take up on brown paper. Serve hot with following sauce. 2 tbs. butter 2 tbs. cold water 1 cup sugar 1 tsp. lemon flavoring or 1 tbs. flour juice of % lemon 2 cups boiling water Rub sugar, flour and butter together with cold water. Add boiling water and cook 2 or 3 minutes. Remove from fire and add flavoring. —Mrs. Jos. T. Weaver. SWEETBREAD PATTIES 1 pair sweetbreads 1 cup cream 2 ths. butter Five large mushrooms, or 2 tbs. flour half as much canned % tsp. salt mushrooms as sweet- White pepper breads. . Cayenne Sweetbreads spoil very quickly. Remove from paper at once, soak in cold water 10 minutes, and parboil 15 minutes. Add salt 5 minutes before they are done. Put them in cold water for 15 minutes, then remove the tough portions. Cut sweetbreads into small pieces and chop mushrooms fine. Make a white sauce of the butter, flour, seasoning and cream. Add the sweetbreads and mushrooms, and when hot serve in patty dishes or timbales. If desired, the mushrooms may be omitted and twice as many sweetbreads used. | —Mrs. F. R. Taylor. RED DEVIL ON TOAST 1 can Campbell tomato % lb. chopped cheese soup 2 eggs, beaten separately 1 can water Bring water and soup to a boil, then add cheese, yolks of egg and lastly fold in stiffly beaten whites of egg and serve on toast while very hot. —Mrs. S. H. Tomlinson. CREAMED PEANUTS ON TOAST 2 cups milk 1 teaspoon cornstarch 1 cup finely ground roasted 1 teaspoon onion juice peanuts % cup chopped stuffed 1 teaspoon salt olives