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Show Crm Combinailovt "Th W !' f'v'i i HiU 1 1! ! i M ORN all by itself is warm in 111 color and delicious in taste. But corn can be cunnuiKiy combined with fish, meat and other vegetables so as to retain all its own succulent flavor and also give an additional filli? to the appetite by intriguing the palate with the flavors flav-ors of other foods. For instance, there is: Corn and Salmon Pudding: Mix in the following order, contents of one number 2 can of corn, one tablespoon melted butter, one-half teaspoon salt, one-eighth teaspoon pepper, one small can salniori and one tablespoon heavy cream or evaporated milk. Bake in a buttered baking dish in a moderate mod-erate oven, 350, for thirty minutes. min-utes. This will serve from six to eight. With Meats and Vegetables Hamburg and Corn Scramble: halite one medium chopped omou in two tablesiu-oiis of buUc-r a lew minutes, aud tluec-uuarters ot a pound of Hamburg steak, and stit until well browned. Add one number num-ber 2 can corn, two teaspoons salt and one-fourth teaspoon pepper, and heat. This, too, will serve from six to eitjht people. . Esoillopcd Corn and EgyPlant: Chop coarsely one green pepper and two pimicutos and saute them one-half a medium eggplant, diced, (about three cups) in three tablespoons table-spoons butter until slightly brown. Add one number 2 can corn, one cup thin cream or rich milk, two teaspoons salt, one-fourth teaspoon pepper and one-fourth teaspoon celery cel-ery salt, and pour into a buttered casserole. Cover with buttered crumbs, and bake, covered. Remove cover at the last to brown the crumbs. This will serve from four to six people. |