Corn Puffs

Score down the centre of each row of grains of six ears of corn; with a dull knife press out the pulp. This should measure one cupful and a half. Add to this half a cupful of milk, the yolks of two eggs and half a teaspoonful of salt; then stir in one cupful and a half of pastry flour that has been sifted with one rounding teaspoonful of baking powder. Fold in the well-beaten whites and bake in greased gem-pans in a moderate oven for twenty minutes. Serve the same as breakfast muffins.

Creole Corn

Peel and cut in quarters four good-sized tomatoes; put these in a saucepan with a dozen okra washed and cut in thin slices; cover and stew slowly for twenty minutes; add the pulp of a dozen ears of corn, a level teaspoonful of salt, one sweet pepper chopped fine, a dash of white pepper; cook over hot water for fifteen minutes; add either four tablespoonfuls of cream or two tablespoonfuls of butter, and send at once to the table.

This is one of the most delicious of all the summer vegetable dishes. Served with chicken it forms a good Brunswick stew, or it may be served as a vegetable with broiled or baked chicken. The accompanying starchy vegetable should be rice.

Fresh Peas Pudding

Boil two quarts of shelled peas for fifteen minutes until tender; press through a colander; add two teaspoonfuls of salt, half a cupful of cream and a dash of pepper. Fill into custard cups and stand in a pan of hot water and bake in a moderate oven for twenty minutes. Serve with cream sauce.

This may be made in the morning and cooked just at serving-time.

Bean Roll

Cook lima beans in boiling water until tender; press through a sieve; add salt and pepper, and a tablespoonful of butter to each pint of pulp. Stir in two eggs well beaten, and sufficient breadcrumbs-about half a cupful-to make the mixture thick enough to roll. Wrap in greased paper, and at serving-time bake for twenty minutes in a quick oven. Serve plain or with tomato sauce.

This takes the place of meat.