The bride's cook book

2 Teaspoons Corn Syrup Salt, Pepper Bread Crumbs Butter Rub the tomatoes through a colander; season with the syrup, salt and pepper. Butter a pudding dish and put in a layer of tomatoes, sprinkle with bread crumbs and scatter bits of butter over; put in more tomatoes and more crumbs, until the dish is full, having on top a layer of buttered crumbs. Set the dish, covered, into the oven for half an hour; uncover and brown. TOMATO SOUP 1 Quart Soup Stock 1 Can Tomatoes Salt, Pepper, Kitchen Bouquet 2 Teaspoons (heaping) Rice 1 Teaspoon Sugar Skim and season soup stock and turn tomatoes into it; bring to a boil and cook ten minutes. Run through a fine strainer, return to fire, season and stir in the raw rice after washing carefully. Set where it will simmer gently but not boil hard; when the rice is tender add the sugar and serve. SCALLOPED ASPARAGUS Asparagus Tips, canned 3 Eggs, hard boiled White Sauce, Salt, Pepper Drain asparagus, cut off tips, leaving about an inch of stalk; cover with boiling salted water and simmer for five minutes. Drain and put in bottom of buttered pudding dish; sprinkle with salt and pepper and cover with the eggs, chopped fine; over this pour the sauce, sprinkle with crumbs and bits of butter. Set in oven for fifteen minutes and serve. STEWED CORN PEA SOUFFLE 1 Can Corn 1 Can Milk 1 Tablespoon Butter Thickening Turn corn into a colander; wash with cold water under faucet and turn into saucepan. Cover with slightly salted boiling water and stew for ten minutes or until the kernels are as tender as desired. Drain off the water and add the milk, into which the butter has been stirred; beat until very hot and serve. ASPARAGUS A LA VINAIGRETTE 1 Can of Asparagus 6 Tablespoons Salad Oil 2 Tablespoons Vinegar Vz Teaspoon Salt ^z Teaspoon French Mustard Paprika Drain the asparagus, cover with boiling water; drain as soon as heated, and while hot pour over a dressing made by mixing all the other ingredients, beaten to an emulsion. Set all in ice until the stalks are chilled through. 1 Can of Peas . 1 Teaspoon Sugar 3 Eggs 2 Cups of Milk Pepper, Salt, Butter Drain peas and put in double boiler; add sugar, pepper and salt and cook until very soft; drain, rub through colander and mash with the back of a silver spoon, adding melted butter until a smooth paste is formed. Beat the eggs well and add the milk. Beat the mixture into the pea paste gradually, whipping all very lightly. Turn into a buttered pudding dish and bake covered for fifteen minutes, uncover and bake to a delicate brown. Serve as soon as done. A delicious dish. BAKED CORN AND CHEESE 1 Can Corn 1/2 Cup Cheese % Cup Milk 1 or 2 Eggs Place alternate layers of corn and cheese in baking dish. Beat egg and combine with milk. Pour over corn. Bake. ^■■" "^" Hi ■ ■■■nfi PJj I^Hn ffl 7f ' 11'''' ■TM mt^-fJlt, ■*\ \i ^*^ ^i^;B>||!^«^Nj wll llr ^ M m 1^ Preservation of Fruits and Vegetables PRESERVATION OF VEGETABLES CANNING VEGETABLES 1. Make a false bottom to fit inside an ordinary wash-boiler. This bottom may be a piece of heavy wire ^netting or a wooden grating.