The daily morning journal and courier., 1906-08-25
A CORN DINNER.

St. Louis Glope-DeHloCAaN
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 A CORN DINNER.
 Al this season when fresh green corn is at it's best dinner in which corn m various forms is prominent may be novelty; incidentally 1t will prove most savory.
 Cream of Corn Soup
 Chicken Fricassee Corn Dumplings
 Boiled Rice Corn in Pepper Boats
 Stuffed Tomato Salad
 Waters Cheese
 Ice Cream with salted Pop Corn
 Coffee
 \ To prepare this dinner for party of eight take for the first course one pint of pulp scraped from raw ears of corn. Score each ear with sharp knife then with the back of the blade cut the pulp, leaving the indigestible hulls on the cob Scala a quart of milk in a double boiler. Rub together two scant tablespoonfuls of flour. Drop this lump of paste into the hot milk and stir very gently until 1t dtssolves and thickens the milk Add the corn, one very thin slice of white onion, one tea spoonful of salt and one third of a tea spoonful of white pepper and simmer for ten minutes. Press through sieve and return to the fire to keep hot, add ing more seasoning if required Whip a half cupful of thick sweet cream to q solid froth and when serving drop a spoonful in each dish of soup With this serve grlsini-bread sticks-or the small cracker sticks.
 One large fowl or two smaller ones will be needed for the fricassee. After slngeing clean and disjoint them if quite fat discard such pieces as are detachable, also as much loose skin as can be pulled off. Put the pieces of meat In a kettele laying in first the back then the neck, legs second joints, wings and the tender breast pieces on top. Pour over sufficient boiling water to half cover, add a small teaspoonful of salt, cover and simmer gently until the meat Is very tender. This will take from two to four hours, according to the age and tenderness of the fowl; this cooking may be done a half day or so in advance If more convenient. When the meat parts readily from the bones set aside long enough for the fat to rise then skim 1t off, else the gravy may be too greasy, Have ready flour and water paste, allowing one tablespoon full of four for each half pint of liquid. The clear broth may be used alone or an equal quantity of milk may be may be mixed with 1t. When the broth boils pour in quickly the flour paste and stir until the gravy Is smoothly thiokened Have ready biscuit dough made by mixing together a pint of flour a half teaspoonful of salt and two scant teaspoonfuls of baking powder; into this rub two seant tablesspoonfuls of butter and mix to a rather stiff paste with sweet milk. From some green corn which has previously boiled for five minutes cut off sufficient to make a cupful. Roll the dough out quite thin and cut in four inch rounds. On each place a spoonful of the corn, a season. ing of salt and pepper and a bit of but ter the size of q bean. Draw the dough up round this filling, pinch well togeth- CT and lay, smooth side uppermost, on greased plate Steam for about twenty minutes; or, after arranging the meat in the hot gravy, the dump lings may be laid on top, the kettle tightly covered and the contents sim mered steadily for twenty minutes. Serve these dumplings as a garnish round the edge of the meat platter, dropping pinch of chopped parsley on top of each.
 For the rice have ready large ket- tie of boiling salted water. Wash thoroughly one pint of rice, rubbing if that all the fine dust may be removed. Drain and drop it into the kettle cover that it may be brought quickly to A. boil then keep at galloping boil until the grains feel tender when rubbed between thumb and fingers. Drain and stand over hot water or in the onen oven for few minutes to dry. Cooked ir this way it will be light and fluffy with every grain distinct.
 Allow one round large sweet red nep- per for each guest Cut out the stem end and carefully remove all seeds and white veins. Make one cupful and a quarter of white sauce; season highly with salt and pepper and stir into 1t one cupful and a half of corn scraped from the raw ears and season highly with salt and pepper, Fill the pepper beats with this mixture. Mix together a scant cupful of fine, dry bread crumbs and two tablespoonfuls of melted but ter. spread over the top of each filled pepper. Bake in a moderate over for three quarters of an hour, This dish nav be served plain or with tomato sauce
 From eight firm round tomatoes re- move the stem end and carefully scrape ont all the seeds and soft pulp. Fill with washed and dried watercress or other salad green mixed with French dressing; this will need eight table,