Show 4 vr rG ODD ODDS AND D ENDS Alter After sweet SHet cot corn pisses passes the milk ste e I Its It's s 's too hird rd to serve erve on the cob but It can be cut off oCt o t and used In i 1 variety of ot was v n s Longer cook cook- cooking ing big and careful seasoning Is re- re required re require quire to make palatable dishes As A long as s there are tire fresh e ege- ege e- e eta ta tables hs ps quite a saving In the tha meat hll bill can be accomplished It If li hart hearty dl es are desired a small amount or oC mea meat can DO oe added Many Miny of ot the th late vegetables re- re rc working orIng up Into hearty Uncertain weather cather has made mafle them them rather impel feet These blemishes aro are cut away ay aw y and the th re- re remaining r good part used i Otto when then potatoes aro dug time the SIT all ones are considered un- un un 01 t hy of oC storage should ho be used by the th thrifty house housewife Ife early I the tho ill fill The rhe potatoes are ar Immature and unripe ml much mach h like lIko the tho ear early potatoes Of or summer These Their recipes are aro suggestions for tor forthe uso use ot of odds and ends of ot vege ege ege- ege tables taLles vegetables They make that tn l tre both cheap end nd ap- ap ap A of ot Corn Corll To h or 01 s1 si li nubbins of corn COrll 2 or 3 ilp tomatoes teaspoon salt 2 auger s 's teaspoon pap pap- pap 1 7 I tablespoons butter 4 or 5 ot of hot buttered toa toast t 6 thin rt Cf r t Scot Scot-c the middle ot of each row ot of kernels with Ith a sharp knife Cut athin a athin athin thin slice lice from the top and scrape out the tho heart This INt leaves es the hulls I h hae ha h v grown tough and hard Scald and peel tomatoes Cut In lU Put tomatoes and corn ina In a 11 sauce auco pan and d till atil until the boiling point Is reached It If the thc corn absorbs absorb the tom tomato litO juice add addOno Ono one mote mOl moi c e tomato Cook stirring tor for lb Ib 1 or 15 minutes iAd Ad 1 sat sugar nod anil butter butler cook five fiso minutes long longer r Pour r 0 uter pl 01 toast tont arranged on a It pl ter Cover Coser with bacon brolle broiled l un- un un until til rist and hi blown own Scalloped Right Eight tr cr r 10 small new 2 1 l onion 1 feen p pepper pIer 1 tablespoon I e parsley t t tablespoon flour lour flour 14 t cups ClipS milk mill h cup cheese s 's i s teaspoon snIt sail i te- te spoon paprika l potatoes In iii slightly salt salt- salted salted ail ailed ed McL l for 10 minutes minute Drain brain and pt In fn a oiLing dish Melt add onion anti an try It L golden brown bro bitt I Ht In flour and amid str until smooth Add milk milks s sij nfl constantly Bring to the tho thoI I I but do not let 1 boil 01 AU cleese cl I cese ani pepper cut in Pour ur over oer potatoes sea ea sop son with salt al and paprika and bake bako 3 minutes In a n hot hoi 0 oven n heio eno In Ibe lie baking dishI dish dishI dish J I ot 01 have us d part ot of a head lot o of c In a salad and base hav th the st rist left letl tT trl try this scalloped abbage recipe Two und ind One halt cups cup I d 1 tablespoon rIo fior r 3 J teaspoon salt aalt teaspoon ir sug-r sug i teaspoon paprika p J 4 tea lea teaspoon spoon on m i tard 1 cup mil milk milk- 1 table tablespoon spoon spon poon butter Lutter t r tablespoons but but- but numbs crumbs Mix cna nd sift silt flour sat sa sugar paprika and d c 11 I Ic c thor thoro thor loul ly with Ith cabbage Add milk milkan ant ani mL mj well nell Pour into Inlo a well ell baking dish dot with Ith bits bit bitof of amid coer cover with Ith buttered t Bake In a hot 11 0 for tor 30 cr or 40 10 mInutes 1923 EA NEA Inc |