Milford chronicle., 1921-10-07

D UGeu drought 10 q DOIl. OpTluhl6 Will
i paprika and serve with croutons o
. crackers. This takes the place of
, meat dish.
EScallOped Corn
> cups grated fresh corn.
: y cup fresh breadcrumbs.
II cup milk.
+ l tablespoon butter.
A little pepper
l egg.
Mix corn with milk, seasoning anC
well-lseaten egg. Brush earthern bake
dish with butter; pour in mixture anC
cover top with buttered crumbs. Bake
80 minutes in a moderate oven.
To butter crumbs you put butter on
pietin, when melted add the crumbs
and shake until they have all been
touched with butter. The melted but
ter makes the crumbs brown nicely.
Corn Pudding
2 cups fresh grated corn.
2 eggs.
1 cup milk.
2 teaspoons melted butter substi-
tute.
1/8 teaspoon white pepper.
Beat the yOlks of eggs and milk,
salt, pepper and butter together; add
to the corn and mix we'll. Beat the
whites of eggs until dry and fold into
mixture; pour in bake dish, which has
been brushed with butter, and bake
in moderate oven 80 minutes. Try
same as you would custard.
Fresh Corn CrOquettes
2 c1Ins oratad fraSb corn
7. cups mashed potatoes.
tablespoon melted butter.
1 teaspoon salt.
A little pepper.
u teaspoon grated onion or a lit
tie nutmeg.
1 teaspoon chopped parsley.
1 egg.
Breadcrumbs.
Boil the potatoes with the skins;
when tender, skin and put thru ricer
or mash thru strainer; add the graf
ed corn, seasoning and favoring
white hot. Form into cones or OBJ
long shape. Dip in egg which has been
mixed with 1 tablespoon milk then in
breadcrumbs; fry in deep, hot fat.
Farm GingeretteS
Place in a mixing bowl
12 cup of molasses.
tablespoOnes of brown sugar.
6 tablespoons of Shortcomings
tablespoons Of sour milk.
l teaspoon of baking soda.
u teaspoon of cinnamon.
12 teaspoon of nutmeg.
1a teaspoon of ginger.
u teaspoon of cloves.
1a teaspoon of salt.
2% cups of -four
Mix thoroughly, and then drop, us I
ing teaspoon, on a prepared baking
sheet in a moderate oven for twelve
Rolled Oat Cakes 4
Place in mixing bowl:
5 tablespoons of shortening.
1 cup of brown sugar.
1 egg.
Cream well and then add:
tablespoons of black coffee.
2/3 cup of -four
11a cups of rolled oats.
2 teaspoons of baking powder
l teaspoon of cinnamon.
u teaspoon of nutmeg.
Grated rind of One-half orange.
l cup of raisins, cut in bits.
Beat to a smooth mixture and then
lrop by the spoonful on prepared bak-
ng sheet in a moderate oven for ten
minutes.
l have four making sheets that fit II
he oven and always bake cookies on
he top and bottom shelves. While '
hese cookies are baking, 1 prepare ;
he other two pans and in this way
he entire heat of the oven is utilized.
.emove the cookies from the baking {
heet with spatula.
Chicken a La Maryland With
Grilled Ham l
Select one and One-half pound brOil-
lg chicken and split down the back. !
raw and SINCE and wash well. Pat :
ry with a piece of cheeseclOth, and
len cut off the wings. Allow the full i,
alf of upper breast, then thighs. This :
ill leave the breast in one piece. =
arboil for fifteen minutes and then y :
fe and let cool. Roll in flour and =
len dip in beaten egg and roll in fine
Fry until golden brown g
lps of gravy, using: q
1 cup of milk. -
u cups of chicken stock. - !.
Season to taste.
To grill ham: Cut slice of boiled .
I'm and pan in butter one side only, y
zen lift grilled ham on each piece of - :.
licken. Set the chicken on slice of :,
ast and then pour over the gravy. !.
Corn Pudding a
Scrape the pulp from six ears of a
,rn into mixing bowl and add: g
" cup of bread crumbs. q
onion grated.
8 tablespoons of finely minced pars- cl
y. p,
1 teaspoon of salt. b.
u teaspoon of pepper. g
1 cup of thick cream sauce. CT
2 well-beaten eggs. ri
8 tablespoons of melted butter. cl
Make the cream sauce of: 81
1 cup of milk. h,
5 tablespoons of flour.
Cook five minutes and beat the pud- tV
ng to thoroughly mix and then fill p,
to well-buttered custard cups and 81
Ike in slow oven for thirty minutes. C;
,move and let stand for three min ly
es, then loosen the pudding from the ol
lie of the cup with knife and turn d.
n c1ioo 0f foocf ond earVo with hOl- oi