New Delineator recipes.

corn to the mixture. Cool slightly, then add the well-beaten egg-yolks and fold in the stiffly beaten egg-whites. Turn into a greased baking-dish, set the dish in a pan of hot water, and bake in a moderate oven until the egg is set, about thirty minutes. CORN OYSTERS 2 cups com pulp 2 tablespoons butter or other 2 eggs fat 2 tablespoons flour Salt and pepper If fresh corn is used, grate it from the cob with a coarse grater. If canned corn is used, select one of the sieved varieties. Beat the egg-yolks and whites separately and add to the grated com, with flour and butter or fat, salt and pepper. Drop the batter from a spoon into hot fat and fry light brown. Drain on soft paper. Serve hot. DEVILED CORN 2 tablespoons butter or savory 2 cups corn pulp (fresh or fat canned) 2 tablespoons flour i egg i^ cups milk I tablespoon Worcestershire 1 teaspoon salt sauce % teaspoon mustard Crums Paprika Make a sauce of the fat, flour and seasonings, add corn, egg slightly beaten, and Worcestershire sauce. Pour into a baking-dish, cover with crums mixed with a little butter or butter substitute and bake until crums are brown. BAKED CORN AND TOMATOES 2 cups cooked corn (fresh or Pepper canned) i teaspoon sugar 2 cups tomatoes (fresh or i cup fresh bread-crums canned) 3 tablespoons butter or savory I teaspoon salt fat Mix seasonings with the com and tomatoes and pour all into a greased baking-dish. Spread the crums over the top, dot them with the butter, and bake in a moderate oven for one-half hour. This is a satisfactory way of utilizing left-over corn or tomatoes. • CUCUMBER CUPS This makes a dainty dish for luncheon. Cut the unpeeled vegetables into sections two inches long and cook until tender in water salted just before cooking is completed. Scoop out the center of each section, leaving one-half-inch thickness all around the sides, as well as on the bottom, thus making pretty green cups of the vegetable. These cups may be filled with creamed chicken, sweetbreads, mushrooms or any other filling, held together with white sauce. STUFFED EGGPLANT 1 eggplant Yi cup water 2 tablespoons butter 2 cups crums Salt and pepper Cut the eggplant in half lengthwise and scoop out the center pulp, leaving the rind about one-half inch thick so that the shape may be firm. Cover the shells with cold water. Chop the pulp fine, season it with salt and pepper, add butter or other savory fat and cook in a frying-pan for ten minutes, stirring well, then add water and one cup of bread-crums. Drain the shells, sprinkle the interior of each with salt and pepper and fill them with the mixture. Spread one cup of crums on the surface of the mixture, place the two pieces of plant in a baking-dish or deep pan, and pour enough hot water into the pan to come one-third up the sides of the plant. Bake one hour, and serve hot. CREAMED KOHLRABI 6 kohlrabies Salt 2 tablespoons butter or savory Paprika fat 2 cups milk 2 tablespoons flour i egg-yolk Wash and pare the kohlrabies. Cut into half-mch cubes, drop into boiling water to cover and cook until tender. Just before cooking is completed, add salt, then drain and shake over the fire to dry slightly. Make a white sauce from the flour, fat, milk and seasonings, adding the egg-yolk last, and pour it over the vegetable.