OCR Text |
Show 14 MARION HOLMES 1 1 RECIPES I, ! CORN CUPS. I "; , v " Fill buttered cups with cut off corn! and pour over each a custard made of! i U one and .ond-half cupfuls of boiling ' K milk, two eggs slightly beaten, salt, I L - "white pepper.' Bake until set, turn out; g; carefully and serve with savory string1 V ) s R beans and brown bread sandwiches. M? The savory string beans are made by' l m cooking tender string beans the last! J W half hour (draining off the water iu I ft which boiled) in enough cut up loma-j i it to and finely minced onion to moisten, Bj m well. Add salt, a little sugar, a piece J m of butter and serve very hot. Swiss i m carrots are' prepared by splitting tiny! m carrots down the middle or slicing' . m larger ones and sauteing them in a mt flTing pan. Sprinkle with salt and a ' I wT very lj'ttle brown sugar and serve hoti I Lfr BAKED HAM. 1 I E Scrub ham and put in kettle covered f "with cold water. Bring slowly to boil- I -iug point and cook slowly until ten- , I,' der. A fireloss cooker is just the thing :. for ham. It will take three to four I' -t hours for a twelve-pound ham. Partial- 4 h- ly cool before removing from water. jr Remove skin and surplus fat. Sprln- t lo well with brown sugar and crumbs, I ick well with cloves, one-half inch ' jarL Bake in slow oven until brown, he ham may be .prepared the day be-ore be-ore used and if carefully carved it will last several meals and for sandwiches |