A lady of good taste

Score the kernels of corn down the center with a sharp pointed knife then scrape off all the corn and add the beans. Steam until the beans are tender with as little water as possible. Strain this liquor into a cup and add enough milk to make a cup; add it to the vegetables and the butter rubbed with the flour until smooth. Add salt and pepper and simmer very slowly 10 minutes. (M. C.) Squash Souffle 2 pounds squash 2 cups cream sauce: 2 eggs 2 tablespoons butter 14 pound grated cheese 6 tablespoons flour buttered crumbs 114 cups milk 14 cup cream salt and pepper dash nutmeg Peel, seed and cube the squash, Hubbard or acorn is the best for this. Steam tender, drain and mash. For the sauce melt the butter, blend in the flour and slowly add the liquids, stirring continuously so it is smooth. Season and add the cheese and beaten egg yolks. Cook in the double boiler 14 hour. Mix with the squash and fold in the stiffly beaten whites of the eggs. Put the mixture into a greased baking dish, sprinkle with crumbs and bake about 15 or 20 minutes and until crumbs are brown. Mushroom Casserole 1 pound fresh mushrooms loaf of French or Italian 2 cups heavy cream bread salt and pepper Clean and dry the mushrooms. Sauté them 5 or 6 minutes in butter and season with salt and pepper. Meanwhile toast the loaf in the oven, first [50] cutting it down just to the bottom crust in diagonal slices. Put the mushrooms on the bread and pour the cream over the bread which has been heated a little in the pan the mushrooms sautéed in. Leave in a moderate oven for 6 or 7 minutes. Baked Stuffed Mushrooms 1 pound mushrooms salt and pepper 2 tablespoons vinegar 3, tablespoons catsup 2 small onions 14 cup sherry 7 sprigs parsley 3 or 4 strips bacon butter 14 cup cream Clean the mushrooms and remove the stems. Soak the caps 10 minutes in water to which you add the vinegar, then drain them. Chop the mushroom stems with the onions and parsley. Season with salt, pepper, catsup and sherry. Sauté a little in butter, about 4 or 5 minutes very gently. Stuff the mushroom caps and lay them in a baking pan. Lay the strips of bacon across the mushrooms, cover the bottom 14 inch deep with the cream and bake 20 minutes at 325 degrees. Scrape the liquid in the baking pan over the mushrooms and serve immediately. Croute with Mushrooms 1 pound fresh mushrooms garlic butter 1 loaf of unsliced bread 114 cups cream salt and pepper 1 teaspoon tarragon vinegar Clean the mushrooms and sauté them in butter or olive oil 5 or 6 minutes. Make a croute of the bread by decrusting it and cutting the inside out to make an oblong hollow shape to receive the mushrooms. Brush it with garlic butter and toast it a light color so it is crisp. This is done in a slow oven. Garlic butter is made by crushing a bud of garlic and adding it to melted butter. Add the cream to the mushrooms and stir over a low flame, removing just before the cream comes to a boil. Stir in the vinegar and empty into the crunchy bread and serve. er Mushroom Ideas Never let mushrooms stand in water, it injures their flavor. Try sautéed mushrooms in a sandwich. Smoke mushrooms over applewood coals 4 or 5 minutes, basting with butter. Sauté with chopped parsley, onion, garlic or herbs. Clean white mushrooms do not need washing; just wipe them and do not peel them. Cut a very thin slice off stem. To keep in flavor, try dusting with flour before sautéeing. Broccoli, Cauliflower or Asparagus with Poppy Seed Sauce steamed vegetable sauce: 4 cup butter juice of 14 lemon salt and pepper 1 tablespoon poppy seeds dash cayenne Melt the butter, add the seasonings and pour over the vegetable. Asparagus Variations Hot asparagus served with soft cooked boiled egg mixed with herb butter. Asparagus served with chopped hazelnuts browned in butter.