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Show KITCHEN i ; CABINET i i. j (, 1924, Western Newspaper Union.) There Is very little difference between one man and another, but that little Is very Important. What we do belongs to what we are; and what we are is what becomes be-comes of us. Van Dyke. SAVORY CORN DISHES When the fresh corn may be obtained, ob-tained, gathered, husked and cooked within an hour from the ?'?2fV "H arden one knows what !"llKV de"clous corn Is. How-WjM How-WjM ' mv ever. the canned variety Klja iYj will serve as a substitute -S after fresh corn is gone. Hsfli Corn on the cob should E!Ks3 cook raPidly teD mIn" fjiiii&tX'4& utes. longer cooking toughens it and makes It less palatable. Serve on a platter covered with a napkin to keep it hot. For those who like the corn cut from the cob, use two cupfuls of corn cut from the cob, add one teaspoonful of salt, enough pepper to season and a teaspoonful of sugar; cook In a little water until the corn is tender, add cream or butter and a little milk and serve at once. The salt should be added just before going to the table. Tomatoes Stuffed With Corn. Wash, remove the seeds and pulp of as many tomatoes as needed, fill with corn prepared with seasonings as below be-low and bake in a hot oven until the tomatoes are soft but not broken. Chop one-half tablespoonful of green pepper, the same of onion and cook In two tablespoonf uls of butter ; add two tablespoonfuls of flour, one teaspoonful teaspoon-ful each of salt and sugar, one-fourth teaspoonful each of mustard and paprika, pap-rika, one cupful of corn cut from the cob and one-half cupful of milk. Cook all together until thick before adding the corn. Corn Chowder. To the above mixture mix-ture add two cupfuls of diced potatoes, a slice of salt pork diced and cooked until brown, four milk crackers soaked In milk. Cook the potatoes with pork and fat In water to cover, add the corn mixture and two cupfuls of scalded milk with the crackers. Seasoning may be added if needed. Corn and Potato Salad. Cut tender cooked corn from the cob any leftover left-over Is good add to one or more cupfuls cup-fuls of finely diced potatoes a bit of minced onion and one small cucumber finely diced. Mix with a good salad dressing and let stand for several hours to season before serving. Scalloped corn with leftover chicken makes a most tasty dish which will be sufficiently nourishing for a main dish. A man without a wife, a house without a roof. German Proverb. SOUTHERN COOKERY It Is next to Impossible to get a well-balanced well-balanced (by measure) recipe from any of the old Southern fffl?' "1 cooks. Proportions are lij' ' very hard to get, and one '"fe- 'a Indeed fortunute to be i 'p5!; nhle to watch, measure ypf and obtain an accurate i .' one. i . I Calas. This Is an old 2 1 C New Orleans recipe : In a mortar pound one-half cupful of rice until fine, then cook In three cupfuls of boiling salted water, drain, cool to lukewarm and add one-half one-half a yeast cake dissolved In one-half cupful of warm water. Beat well and set away in a moderately warm place overnight. In the morning add three well-beaten eggs, one-fourth cupful of sugar, one-half teaspoonful of salt, three or four tablespoonfuls of flour, or ground rice, and a pinch of nutmeg. Beat the mixture hard and let rise for fifteen minutes, then drop by spoonfuls Into deep fat. When a rich brown remove, re-move, drnln and sprinkle with sugar and serve very hot. Omelet fritters are prepared by cutting cut-ting an omelet into sections; dip into fritter batter and fry as usual. A nice way to use leftover omelet. Creole Bouilla Bnisse. Take three slices of red snapper and three of red fish, six large tomatoes, half a lemon, three onions, a small bunch of herbs, a clove of garlic, a bay leaf, a sprig of parsley, a pinch of thyme, three tablespoonfuls table-spoonfuls of olive oil, one-fourth teaspoonful tea-spoonful of saffron, salt, pepper and cnyenne to taste. Place the head of the red snapper and the bones of the fish over the fire In two quarts of water, add one onion sliced and a bunch of herbs. Cook and reduce to one quart, strain and reserve the stock. Chop the parsley, garlic, bay leaf and thyme and mix well. Rub the fish well with salt and pepper, then with the herbs, until the slices are well permeated with them. Cook lightly In the olive oil, add the two remaining re-maining onions chopped fine. Place tomatoes with the lemon cut into slices, add fish stock and cook until the tomatoes are cooked; season and cook to reduce slock one-half. Add the fish and cook until done. Place slices of fish on fresh hot toast, odd the saffron to the stock and simmer five minutes. Pour over the fish and serve at once. Baked Apples. Peel and core good-flavored good-flavored apples ard put to cook In a deep crock or bean pot. Bake with a little water added until the apples are tender; sweeten with brown sugar, cover and keep hot In the oven for half a day. They will be brown, delicious de-licious and well flavored. |