My best 250 recipes

Score down the centre of each row oi grains of six ears of corn ; with a dull knife press out the pulp. This should measure one cupful and a half. Add to this half a cupful of milk, the yolks of two eggs and half a teaspoonful of salt; then stir in one cupful and a half of pastry flour that has been sifted with one rounding teaspoonful of baking powder. Fold in the well-beaten whites and bake in greased gem-pans in a moderate oven for twenty minutes. Serve the same as breakfast muffins. CREOLE CORN Peel and cut in quarters four good-sized tomatoes; put these in a saucepan with a dozen I02 My Best 250 Recipes okra washed and cut in thin slices ; cover and stew slowly for twenty minutes; add the pulp of a dozen ears of corn, a level teaspoonful of salt, one sweet pepper chopped fine, a dash of white pepper; cook over hot water for fifteen minutes; add either four tablespoonfuls of cream or two tablespoonfuls of butter, and send at once to the table. This is one of the most delicious of all the summer vegetable dishes. Served with chicken it forms a good Brunswick stew, or it may be served as a vegetable with broiled or baked chicken. The accompanying starchy vegetable should be rice. CORN PUDDING Score down the centre of the grains of twelve ears of corn, press out the pulp; add half a pint of milk in which you have moistened six tablespoonfuls of flour; add a teaspoonful of salt, a saltspoonful of pepper, the yolks of three eggs, and then stir in the well-beaten whites. Bake in a shallow pan. Serve as a dinner or supper dish. FRESH PEAS PUDDING Boil two quarts of shelled peas for fifteen minutes until tender; press through a colander; add two teaspoonfuls of salt, half a cupful of cream and a dash of pepper. Fill into custard My Best 250 Recipes 103 cups and stand in a pan of hot water and bake in a moderate oven for twenty minutes. Serve with cream sauce. This may be made in the morning and cooked just at serving-time. BEAN ROLL Cook lima beans in boiling water until tender; press through a sieve; add salt and pepper, and a tablespoonful of butter to each pint of pulp. Stir in two eggs well beaten, and sufficient breadcrumbs — about half a cupful — to make the mixture thick enough to roll. Wrap in greased paper, and at serving-time bake for twenty minutes in a quick oven. Serve plain or with tomato sauce. This takes the place of meat. SOME PEACH DESSERTS PEACH SHORTCAKE Sift two rounding teaspoonfuls of baking powder and one of salt with one quart of flour; add sufficient milk to make a soft dough; knead quickly, roll out in a sheet one inch thick, cut to fit the baking-pan, brush with milk, and bake in a quick oven for twenty minutes. Pull the sheet apart, butter the inside, and cover the under part with finely-chopped sugared peaches. Put on the upper crust, dust with powdered sugar, and send to the table with a pitcher of cream. I04 My Best 250 Recipes PEACH DUMPLINGS Wash half a pound of rice through several cold waters; drain, throw the rice in a kettle of boiling water and boil rapidly for twenty minutes; drain. Spread a thin layer in the centre of a dumpling-cloth; place in the centre of this one small stoned peach ; fold the rice over, tie tightly ; throw the dumplings in a kettle of boiling water, boil rapidly for fifteen minutes, and serve hot with a pitcher of cream. PEACH CUP