The representative. [volume] (St. Paul, Minn.) 1893-1901, 1899-09-28

too many tables the leftover vegetable,
appear Just as they were left at tn,
dinner table, II. indeed, they are moi
thrown away as useless; and yet mos,
vegetables admit Of SO many ways o1
re-cooEing that they might help solve
the vexed question. what shall we
have for supper" If one would set ones
wits to work.
OF all the canned vegetables. corn and
tomatoes, perhaps, allow the greatest
variety in cooking and warming over.
Provided there is enough left, it can
De cooked IN almost any way given in
the cook books, but we have to do with
the small quantities that would many
times be thrown away as "too little to
russ with" One cupful of stewed corn
Will make dish Of scalloped corn suf-
hcient for small family. Butter a
pudding dish, put in alternate layers of
bread crumbs and corn, being careful to
have the top and bottom layers of
crumbs. Put a little butter and salt
over each layer Of corn. Pour enough
milk to cover, and bake 20 minutes. If
you have hardly enough corn, use thick
er layers of crumbs, and add a beaten
egg to the milk used.
A cupful of stewed corn will make SUI
flcient corn oysters for four people.
Drain well, then add we'll beaten egg
and a tablespoonful of milk. Stir in
just enough -four to hold them together
adding half a teaspoonful of baking
powder to the -four. Fry the size OF
large oysters in butter and lard mixed.
Lovers of this vegetable will find corn
muf1ins delicious, and they are really
better when the cooked corn is used.
Beat together one cupful of chopped
corn, drained almost dry, quarter of
a teaspoonful of salt, teaspoonful 81
melted butter, and the beaten yolk of
two eggs. Add one cupful of milk and
then stir in one and one-half cupfuls of
flour in which teaspoonful of baking
powder has been sifted. Beat vigorous
~ for five minutes. then fold in careful
ly the beaten whites of the eggs. Half
fill heated muf11n irons, and bake in a
brisk oven for half an hour.
Scalloped tomatoes are made like the
scalloped corn, but without the milk.
Tomato Toast-Heat cupful of stew
ed tomatoes to boiling point, add butter,
pepper and salt. Stir in three or four
beaten eggs, stirring one way for two
minutes. Half cup of boiling cream
may be added. Serve on toast.
A small quantity of tomatoes can be
used in tomato sauce, added to soup.
or strained and added to the gravy of
fried liver, together with a teaspoonful
Of pepper-sauce.
Cold string beans make an excellent
salad. Add a teaspoonful of chopped
onions to cupful of BEAMS salt and !
pepper to taste. Cut a small slice OF
bacon into dice and fry, add half a cup
ful of vinegar, pour over the beans
while hot
Try string beans with cheese. Melt |
small piece of butter in a frying pan,
add the cooked beans, milk, according
% the quantity of beans, salt to taste.
and then scatter in thick layer of
grated cheese, and cook ten minutes,
A green pea omelet is a most delicious
luncheon dish. Drain cupful of cold
'eas almost dry; mash with the back
Il spoon and season. When your
'melet is ready to dish, spread peas over
fold the other over, and take
Up on a hot platter
A few peas may be added to a cream
auce, and served on the platter with
amb chop or egg outlets
Baked squash may be scraped from
he skin, moistened with milk, season.
d well with salt, dotted over with but
er and baked until brown.
Parsnips or satisfy or carrots may be
mashed and made into small cakes to
e fried in fat. Carrots will require
ggs and flour to hold them together.
Turnips may be mashed, moistened
nd seasoned well, covered with but
cred crumbs, and baked till brown in
OF oven.
Scaloped onions are especially nice
lade of cold boiled onions.
Try adding a beaten egg to the cab
age stewed in milk, and baking it till
rown. If the cabbage has been boiled
hop it, fry lightly in ham or sausage
It, and add tablespoonful Of vinegar
efore dishing.