The new Annie Dennis cook book

One pint of grated or cut off corn, three eggs, butter or lard, size of a walnut, one tablespoonful of flour, little milk and salt, pepper if you like- Baked Corn Fill a baking dish with corn, cut and scraped from the cob, cover the corn with sweet milk, season with salt, pepper and a teaspoonful of butter to each quart of corn and bake for half an hour. Roasted Corn Shuck, silk and put in the oven and brown. Then salt and eat ; or roll in wet brown paper and put down in the ashes, covering well. When the paper begins to burn the com is generally done. Canned Corn For each can used allow a tablespoonful of butter, a heaping saltspoonful of salt and half a saltspoonful of pepper ; place this seasoning in a saucepan and when the butter is melted, put the corn in and bring it to the proper heat. If the corn lacks moisture, add two or three tablespoonfuls of cream or milk and a teaspoonful of sugar. Succotash 10 ears corn 1 teaspoonful salt 1 qt. Lima beans ^/4 teaspoonful pepper 2 tablespoonfuls butter 1 cupful sweet cream With a sharp knife, cut the corn from the cobs and add to the Lima beans the last fifteen minutes of cooking. The mixture should be cooked nearly dry. Add butter, seasonings and cream, and simmer for ten minutes. BRUSSELS SPROUTS Cut the sprouts from two medium sized stalks, pick off all tarnished leaves, and lay them for fifteen minutes in salted water. Drain them well and cook in plenty of boiling water, uncovered, until tender, from ten minutes to half an hour, according to their age. Drain in a colander and serve with Bechamel or Hollandaise Sauce. BROCCULI Cook like Brussels Sprouts, and while draining prepare three-fourths pint of Bechamel Sauce. Lay a slice of buttered toast in a deep platter, arrange the largest head in the middle and smaller ones around it. Pour the sauce over and around them. DANDELIONS Gather only the freshly grown plants; best when the dew is on them. The tenderest leaves make an excellent salad with bacon dressing. The whole plant, after thorough washing, may be boiled until tender, drained, chopped fine, seasoned with salt, vinegar and a liberal measure of butter. Those who think it too bitter may use half spinach or beet, or sorrel, in which case the dandelion should be partly cooked before the more succulent plant is added. It cannot be too well recommended. TOMATOES Vinegar should not be poured over sliced tomatoes until they are put on the table. The addition of a few thin slices of onion will impart a pleasant taste. Lemon juice may be used in place of vinegar if preferred. A dish of sliced tomatoes sprinkled with powdered sugar and shaved ice, with the juice of a lemon squeezed over, will be found very refreshing for breakfast in hot weather. Tomatoes, sliced, broiled and buttered, or dipped in egg batter and fried in boiling lard, will also be acceptable for the morning meal. Baked Tomatoes, No. 1 Remove the meat from whole tomatoes, season crumbs of light bread with butter, onion, pepper and salt; fill tomatoes and bake. Baked Tomatoes, No. 2 Remove the meat from six tomatoes, chop and add one cup of boiled ham ground ; season and fill tomatoes. Cover with bread crumbs, and a lump of butter. Bake on buttered tins until tender.