The labor world., 1913-04-12
"A HELP IN USING =
5. =, UP LEFT:OVERS

Corn chowder is not often served,
and yet it is a most delicious dish and
deserves a wider reputation: than it
has: Slice two good-sized onions and
fry rich brown in three tablespoon
fuls of butter. Add q third Of a can
of tomatoes, three green peppers, cut
rather fine, from which the seeds and
the white partitions have been re-
moved, one stalk Of celery cut very
fine, and one can OF corn. Cook to-
gether with one quart =of, water for
an hour over a very slow fire, keep
ing the kettle covered. Season with
salt and pepper and just before re-
moving from the fire add half q cup
full of finely rolled cracker crumbs.
Before serving sprinkle over each
plate tiny bit Of chopped parsley.
Corn baked with mushrooms in
small individual dishes is rather *un-
usual. I add to the can Of corn two
beaten eggs, two tablespoonfuls Of
melted butter, one cupful of rich milk,
one cupful of mushrooms cut in small
pieces-the small variety Is the best
for this purpose. To this mixture
add half a cupful Of cracker crumbs
and season with salt: and paprika.
Bake until each dish is light and a de-
1icate brown. Cold chicken may be
used instead Of the mushrooms.
Corn omelet makes an excellent
luncheon dish. Put the contents of a
can OF corn through a meat chopper.
then place in a double boiler and cook
for half an hour without adding any
liquid. Beat four eggs and add four
tablespoonfuls of cream, and bake in
an omelet pan. When done spread the
corn over the top. fold and serve on
a hot buttered platter. Season with
salt and pepper. Garnished with
sprigs of parsley, this is most tempt
ing dish.
Fried corn is really excellent-eating.
Corn fresh from garden is better, of
course, but it is possible to make a
delectable dish by heating in a fry
ing pan three tablespoonfuls of but
ter and when hot adding to it the
contents of q can of corn. Season
with salt to taste, teaspoonful Of
sugar, dash Of paprika and one
cupful of chopped green pepper. Put
this over very slow fire and cover
the frying pan. Cook this way for
fifteen or twenty minutes, stirring
occasionally. Remove the cover, in
crease the heat and stir almost con-
stantly. Just as you take 1t from
the fire add two tablespoonfuls Of
rich cream. This is especially good
to serve with chicken in almost any
form.
Did you ever cook corn and potatoes
together? They are really very good.
To a. can of corn use three cupfuls
Of cold boiled potatoes that have been
diced. Turn both into a frying pan
in which there are two tablespoon
fuls of melted butter. Salt and pep
per to taste. Pour in cupful of good
rich milk-cream is better still-and
cook, covered, over a slow fire for
fifteen or twenty minutes. Remove
the cover and cook long enough for
sufficient evaporation to take place
to make the contents just creamy.
Half a teaspoonful of onion juice
added with the salt and: pepper
makes very good seasoning.
Many people think succotash can
not be made unless there are fresh
vegetables at hand, and though the
winter supply Of canned corn and
dried beans leaves something to be
desired, a most successful succotash
may be made. My family prefers the
Lima beans combined with the corn
to any Of the other varieties. I soak
a eupful of these overnight and then
cook them until they are about half
done before add the contents Of one
can of corn. The two are then
cooked slowly and in a covered kettle
until the beans are very tender. I
add a. teaspoonful Of sugar, salt.
pepper, butter, half a cupful Of good
rich cream and half a cupful of milk