The Henderson cook book

WHITE SAUCE. One pint milk, 1 tablespoon flour, 2 tablespoons butter, salt and pepper. — Mrs. Lat Harris. BOILED CORN. Free from husks and silks and put into freshly boiled salted water. When ready to serve pour melted butter and serve hot. CORN IN POTATO CASES. Bake 6 or 8 medium sized potatoes, when done cut one end off at the potato, scoop out the center and mash thoroughly. Grate enough green corn to measure one cupful, put it in a double boiler with y2 cupful of cream, 1 egg, 1 tablespoon of butter, and cook five minutes. Add the mashed potato, 1 teaspoon of salt, 14 teaspoon of white pepper; refill the potato cases with the corn mixture, and place in the oven until thoroughly heated again, and browned on top. Garnish with parsley. SCALLOPED CORN AND TOMATOES. Cut the corn from about 8 ears, peel and slice about 3 medium-sized tomatoes, mince 1 large onion, season the corn with salt and pepper, butter a baking dish, put first layer of the tomatoes, sprinkle with a little salt, sugar and a teaspoon of the onion. Cover lightly with cracker crumbs and then add a layer of corn. Continue this way until all the ingredients are used, cover the top with cracker crumbs and bits of butter, bake in a moderate oven. CORN PUDDING. One tablespoon butter, 2 eggs, 1 pint milk, 1 pint corn (after cut from the cob), salt and pepper to taste, (teaspoon sugar, if you like), little salt. CORN CHOWDER. Two ounces salt pork, 4 potatoes, 2 small onions, 1 can corn; 1 quart milk, salt and pepper. You may pare and slice the potatoes and onions. Cut the pork into dice and put it on the fire in a stewpan. Cook slowly until crisp and brown; then add the potatoes and onions and one pint boiling water. Boil for half an hour; then add milk — which must be hot — and corn. Season with salt and pepper and boil up once. Serve very hot. CAULIFLOWER. Soak it head down in cold water for an hour. Cut off all wilted leaves and put it into boiling salted water; boil until tender; take up and drain in a colander. Serve with cream sauce. CAULIFLOWER HUNTINGTON. Drain a cooked cauliflower, separate into flowerets and pour over the following sauce: Mix the yolks of two eggs, !/4 cup cream, i/> teaspoon salt, i/s teaspoon nutmeg and the juice of !/2 lemon. Cook in double boiler, stirring con- stantly until mixture thickens. Add 2 tablespoons butter, bit by bit and when melted serve at once. — Mrs. Jacques Phelps, Dallas, Texas. SALSIFY OR VEGETABLE OYSTER. Wash thoroughly, scrape off skin, cut across in rather thin slices, stew until tender in water enough to cover, season with salt, butter and either a little milk or a teaspoon flour made smooth in a little water. This is nice served on toast. BROILED TOMATOES. Cut tomatoes in halves, season with salt, pepper, onion juice and parsley and serve with butter. Broil under the gas flame and serve very hot, with buttered toast. — Mrs. D. H. Mangum. STUFFED TOMATOES.