Kirmess cook book

utes. Strain them, add a cream sauce and stew twenty minutes. Add a little lemon juice. NEW POTATOES. Rose Brown, London, England. Rub the skins oflE new potatoes with coarse towel. Boil gently twenty minutes in boiling water with salt. ONIONS. Mrs. T. K. Egbert, New York. Slice white onions, soak in milk one and a half hours, then fry in hot lard. BROILED ASPARAGUS. Mrs. Elmer S. Forbes. Lay a bunch of boiled asparagus evenly on a platter, and sprinkle with fine bread crumbs and pieces of butter. Season with salt and pepper and brown under the gas or in a hot oven. ASPARAGUS AU GRATIN. Mrs. Elmer S. Forbes. Boil the asparagus and cut off the tips. Fill a casserole with alternate layers of asparagus tips and fine bread crumbs, sprinkled with grated Parmesan cheese, a very little onion and bits of butter. Have the top layer of crumbs and brown in the oven. CORN. Mrs. T. K. Egbert. Corn on cob should never be put in salted water, as salt hardens it. Place it in boiling hot water, cooking for ten to fifteen minutes or until tender. A teaspoonful of sugar added to water in which corn is boiled adds to flavor. CORN PUDDING. Mrs. David Keever, Atlanta, Georgia. Twelve large ears of corn grated, one quart of milk, three eggs^ whites and yolks beaten, four tablespoons sugar, one tablespoon flour, a little salt. Bake four hours in slow oven. CORN CAKES. Mrs. T. K. Egbert, New York. One dozen ears of corn grated from the cob. Nine large square soda crackers rolled fine, one and a half cups of milk, little salt, and sugar to your taste. Fry in frying pan with butter or lard. (Good.) CORN PUDDING. Mrs. M. Cornell, Bayside, L. I. Pass the corn over a grater so as to cut the kernels. Then take the back of a knife and press out the corn. It takes from eight to ten ears for a pudding. Put a piece of butter half the size of an egg, some salt and pepper to taste, and half a cup of cream. Put in oven until the top is a light brown and serve. SWEET CORN. Mrs. Howland, Brooklyn, Husk the corn, removing all the silk; put into boiling water about six or eight minutes, if the corn is young; if the corn is old, a little longer. Then throw the corn into ice cold water and leave for a few minutes as this blanches it ; with a sharp-pointed knife, cut through the center of the kernel, and with the back of the knife press out the corn. To prepare for dinner, cook in a double boiler and let it boil for about ten or fifteen minutes. Remove from fire and season with butter, pepper and salt. CORN FRITTERS ( PRICE'S PLEASURE BAY). Mrs. T. K. Egbert, New York. One can sweet corn (in summer cut from cob a can of corn), four eggs, one tablespoonful of sugar, one cup of sweet milk, flour enough to thicken for frying, a little salt, one teaspoon baking powder. Mix all together ; fry in very little lard. CORN AU GRATIN. Miss J. Grenier, New York. A can of grated corn is the basis of the vegetable served "au gratin," or ordinary canned com may be chopped fine and used instead. Butter a baking-dish, put in a layer of corn, dot it with butter, salt and black pepper, put on more corn, and seasoning, and so on till the dish is full ; then cover with sifted bread crumbs and melted butter, and brown in the oven. BAKED CORN IN PEPPER CASES.