Lima Beans and Marshmallows

1 pound dry lima beans

3 tablespoons brown sugar

3 tablespoons butter

4 strips bacon

Salt and pepper

1 dozen marshmallows

Soak the limas in cold water for five or six hours. Drain off this water and add boiling water to cover. Cook on a low flame for half an hour or until tender.

Melt the butter and add the sugar, then the seasoning. Turn the tender beans into a greased casserole, pour over the butter and seasoning. Lay the strips of bacon on the top. Bake with the cover on for about one hour in a warm oven (350 degrees F.), add water if necessary. Remove the cover and put the marshmallows on top of the bacon. Brown under the broiler flame. Serve in the casserole.

Heat the butter or shortening. Add finely chopped onions and let simmer until brown. Add meat and finely chopped peppers. Stir until the meat becomes juicy. Take from fire and add seasoning to taste. Place in greased baking dish. Pour a can of tomato soup and a can of kidney beans over it. Dot with butter. Place in hot oven about a half an hour, or, until done.

Boiled Sweet Corn

Remove the husks and silk from the corn. Cover with boiling water and cook for ten to twenty minutes. More cobs require longer time. Drain the water and serve with butter and salt.

Canned Corn

Sprinkle one tablespoon flour over a can of corn, add one tablespoon of butter and one-half cup milk. Stir and cook until thoroughly heated through. Season and serve hot.

Corn Pudding

1  can corn

2 eggs Pepper and salt

2 tablespoons butter 2 tablespoons sugar 1 pint milk

Beat the eggs slightly and mix all the other ingredients with it. Pour into a baking dish and bake in a moderate oven until a firm pudding is formed.

Corn Saute

Cut the tops of the kernels of twelve ears of corn. Cut along the center of the line of kernels. With the back of the knife, scrape out the pulp and avoid taking the kernel or the husk. Add salt and pepper and cook in a pan with two tablespoons butter or bacon fat. Simmer under cover for five minutes and cook uncovered for five more minutes until the corn is tender. A little chopped green pepper may be added.

Escalloped Corn

2 cans corn 1 large cup of cracker crumbs

1 cup of milk

1/4 pound American cheese

Butter, salt, pepper

Put layer of corn in bottom of baking dish. Then a generous sprinkling of grated cheese, dot with butter, season with pep-per and 6alt. Last a layer of cracker crumbs, repeat over again and last pour over milk. Bake about forty minutes.

Spaghetti Italienne

1/2 pound spaghetti

1 teaspoon salt Grated cheese

1/4 cup olive oil

2 tablespoons chopped green peppers

Cabbage, Spaghetti and Cheese

4 cups shredded cabbage

2 cups cooked spaghetti

2 cups milk

4 tablespoons flour

4 tablespoons butter

1/2 pound American cheese

1 teaspoon salt

Cook the spaghetti in boiling salted water until tender. Make a sauce of the flour, butter, milk, and salt. Shave up the cheese and add it to the hot sauce. Put the cabbage, spaghetti and sauce in a buttered baking dish in layers and cover the top with buttered bread crumbs. Cook for 20 to 30 minutes in a moderate oven.