Choice recipes

Dozen large ears of sweet corn, one quart of sweet milk, three eggs well beaten, butter size of an egg, salt and pepper to taste. Mix altogether and bake in a moderate oven until the milk and eggs are thick. CORN SOUFFLE— Mrs. A. L. House One can corn (chopped fine), one pint milk (scant), two eggs, salt to taste, one-half teaspoon yeast powder, one tablespoon of flour stirred into the milk. Beat eggs very light, add to the other ingredients. Put all into a buttered pudding dish and bake about forty minutes. To be eaten immediately. CREAMED POTATOES— Miss Polhemos Peel the potatoes and boil till well done. Place on the stove a little milk or cream in which you put a lump of butter ; let this come to the boiling point. Mash the potatoes until there are no lumps; salt to suit the taste, then add the hot milk and beat until creamy ; add a white of egg beaten stiff, put in a dish and set in oven until the top is slightly browned. Serve at once, as it will spoil them to wait long. Use a dish for the baking that can be brought to the table. SPINACH A LA CREME— Miss A. Laughlin Boil the spinach ; drain off and press out all the water ; chop and heat, with two spoonfuls of thick cream, one of butter and seasoning to suit taste, dredging with a spoonful of flour as you stir. Serve in small mounds on piece of buttered toast, with a poached egg on top. POTATOES SCALLOPED RAW— Miss S. E. Polhemus Cut the raw potatoes in thin slices; butter a baking dish and put a layer of potatoes, salt and pepper and bits of butter ; repeat until dish is full. Pour over all until it is covered, sweet milk or cream, and then bake. SALADS ^ ^ ^ ^ ^ "To make a perfect salad there should be a spendthrift for oil, a miser for vinegar, a Wise man for salt, and a madcap to stir the ingredients up and mix them well together." ' — Spanish Proverb. POTATO SALAD— Mrs. Harvey Slice cold boiled potatoes enough to fill a quart dish ; salt and pepper to taste. Chop two small onions very fine and add to potatoes. Put half a cupful of vinegar and one teaspoon of butter in a pan and let it heat gradually. Beat the yolks of two eggs well, pour into a cup, and fill the cup with thick sweet cream. Beat well together and stir in hot vinegar. Stir constantly till it reaches the boiling point, then pour it immediately over the potatoes and mix thoroughly. CHICKEN SALAD-Mrs. J. H. Faught Boil two young chickens until very tender, cut into shreds (do not chop). As much celery and white tender part of cabbage as will measure as much as the meat, chopped fine. DRESSING. Boil six eggs, chop the whites, mash yokes with t.wo table.spoons mustard, one teaspoon black pepper, one-half teaspoon cayenne. Scald one cup vinegar, into this stir one cup butter and yolks of eggs. When thick, take from fire and cool. Then stir into other ingredients with four tablespoons olive oil, several hours before serving. FRESH FRUIT SALAD— Miss Laughlin One-third box Cox's gelatine and one pint of hot water soaked for an hour. When ready, pour over either prepared peaches, sliced bananas, strawberries, blackberries, grapes, plums, oranges or a combination of any two of the fruits; sugar to taste and flavor to judgment. Set aside in cool place. 20 SALADS CREAM SALAD DRESSING-Mrs. Dwinelle