Jerusalem artichokes, in fact, cost no more than potatoes and make an acceptable change. The chief trouble with them is that they are so irregular in shape they take patience to peel, but lots of us have more time than money. Although these tubers were planted by American Indians and introduced from here throughout the world, they have never had the appreciation they deserve in their home- land. Maybe because they're only the tubers of our indigenous American sunflower. LENTIL CROQUETTES 1 CUP LENTILS 2 ONIONS, GRATED I>^ CUPS FINE DRY BREAD CRUMBS 2 PIMIENTOS, CHOPPED % POUND BUTTER ^2 TABLESPOON SALT 3 EGGS CAYENNE NUTMEG✪ Lentil Croquettes Pick over lentils as you would beans, to make sure there are no stones in them, wash and put to soak overnight. Then boil i>^ hours or until tender. Put through sieve and mix in i cup of bread crumbs, }4. the butter, 2 of the eggs, the onions, pimientos and seasonings. Shape into croquettes, roll in bread crumbs first and after that in i egg beaten and mixed with the rest of the bread crumbs. Fry in butter. While the lentils are cheap, the butter and eggs raise the price of this dish. Yet it is substantial enough to take the place of meat and many people find the flavor of lentils as savory as people did in biblical days, when lentils generally took the place of beans. SUCCOTASH 4 CUPS GREEN CORN, CUT FROM COB BUTTER 2 CUPS LIMA BEANS SALT PEPPER✪ Succotash Boil beans 25 minutes in salted water. Boil green ears of corn 10-20 minutes depending on age. Cut corn from cob, not too close to cob or it will be bitter. Drain most of the water from beans, add corn, with butter, salt, a little pepper and heat to just below boiling point. 154 MOST-FOR-YOUR-MONEY COOK BOOK This is the original American Indian dish, but it has sadly slipped, with navy beans, even string beans, substituted for the limas and sometimes canned corn in place of kernels cut fresh from the cob. Since corn is our greatest indigenous food, when it is mixed with the flat bean of tropical America it has an appeal to the native palate unequalled by anything short of turkey and cranberry sauce. GREEN CORN OYSTERS 2 CUPS UNCOOKED GREEN CORN, CUT I CUP SOFTENED BREAD CRUMBS FROM COB I>^ TEASPOONS SALT 1 EGGS, BEATEN }4 TEASPOON PAPRIKA 1 TABLESPOONS BUTTER BACON DRIPPING^✪ Green Corn Oysters Mix bread crumbs in the milky raw corn to soften them, beat in eggs, butter and seasoning. Ladle out big spoonfuls and shape them like oysters on hot griddle greased with bacon dripping. Drain on coarse paper. This is another natural. Next to succotash our native tongue wraps rapturously around these most succulent of vegetable oys- ters. CORN OIL The Turk's national food is beans, the Chinaman's is rice, and ours is corn. Out of beans the orientals make soy sauce (the base of Worcestershire) just as the French, Italian and Spanish people use their olives to make salad and cooking oil. They eat up large crops of peanuts too, mostly expressed into oil which suits the national taste and is the piquant flavor we recognize in "French Fried Potatoes" cooked on the other side. Walnut oil is another French favorite. There are scores of flavorsome oils, such as extracts of sesame and sunflower seed used in the Near East and cocoanut oils in the West Indies; cotton seed oils all over the world, called ''Sarashime" in Japan, and less romantic names here at home.

AI-modernized reading of the original text

Jerusalem artichokes, in fact, cost no more than potatoes and make an acceptable change. The chief trouble with them is that they are so irregular in shape they take patience to peel, but lots of us have more time than money. Although these tubers were planted by American Indians and introduced from here throughout the world, they have never had the appreciation they deserve in their homeland. Maybe because they're only the tubers of our indigenous American sunflower. LENTIL CROQUETTES 1 CUP LENTILS 2 ONIONS, GRATED I>^ CUPS FINE DRY BREAD CRUMBS 2 PIMIENTOS, CHOPPED % POUND BUTTER ^2 TABLESPOON SALT 3 EGGS CAYENNE NUTMEG Pick over lentils as you would beans, to make sure there are no stones in them, wash and put to soak overnight. Then boil i>^ hours or until tender. Put through sieve and mix in i cup of bread crumbs, }4. the butter, 2 of the eggs, the onions, pimientos and seasonings. Shape into croquettes, roll in bread crumbs first and after that in i egg beaten and mixed with the rest of the bread crumbs. Fry in butter. While the lentils are cheap, the butter and eggs raise the price of this dish. Yet it is substantial enough to take the place of meat and many people find the flavor of lentils as savory as people did in biblical days, when lentils generally took the place of beans. SUCCOTASH 4 CUPS GREEN CORN, CUT FROM COB BUTTER 2 CUPS LIMA BEANS SALT PEPPER Boil beans 25 minutes in salted water. Boil green ears of corn 10-20 minutes depending on age. Cut corn from cob, not too close to cob or it will be bitter. Drain most of the water from beans, add corn, with butter, salt, a little pepper and heat to just below boiling point. This is the original American Indian dish, but it has sadly slipped, with navy beans, even string beans, substituted for the limas and sometimes canned corn in place of kernels cut fresh from the cob. Since corn is our greatest indigenous food, when it is mixed with the flat bean of tropical America it has an appeal to the native palate unequalled by anything short of turkey and cranberry sauce. GREEN CORN OYSTERS 2 CUPS UNCOOKED GREEN CORN, CUT I CUP SOFTENED BREAD CRUMBS FROM COB I>^ TEASPOONS SALT 1 EGGS, BEATEN }4 TEASPOON PAPRIKA 1 TABLESPOONS BUTTER BACON DRIPPINGS Mix bread crumbs in the milky raw corn to soften them, beat in eggs, butter and seasoning. Ladle out big spoonfuls and shape them like oysters on hot griddle greased with bacon dripping. Drain on coarse paper. This is another natural. Next to succotash our native tongue wraps rapturously around these most succulent of vegetable oysters. CORN OIL The Turk's national food is beans, the Chinaman's is rice, and ours is corn. Out of beans the orientals make soy sauce (the base of Worcestershire) just as the French, Italian and Spanish people use their olives to make salad and cooking oil. They eat up large crops of peanuts too, mostly expressed into oil which suits the national taste and is the piquant flavor we recognize in "French Fried Potatoes" cooked on the other side. Walnut oil is another French favorite. There are scores of flavorsome oils, such as extracts of sesame and sunflower seed used in the Near East and cocoanut oils in the West Indies; cotton seed oils all over the world, called ''Sarashime" in Japan, and less romantic names here at home.

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Most for your money cookbook