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Corn Dumplings

Make a good biscuit dough, roll thin, cut in rounds. On each put I spoonful of seasoned corn pulp, draw and pinch the edges together and steam twenty minutes. Serve with chicken fricassee.

Corn, Tomatoes and Onions Thinly slice white onions and let stand in salt water for half an hour, then drain. Take an equal quantity of sliced tomatoes and twice as much corn cut from the cob. Put in layers in a buttered deep dish, seasoning well with salt and pepper. Bake in a moderate oven, covered, for an hour, then uncover and brown.

Corn Entrée Score and scrape i dozen raw ears, steam the pulp twenty minutes. Put I pound of raw chopped beef in a saucepan with 2 heaping tablespoonfuls of butter; heat slowly and stir until the juices are drawn out. Press out every drop of juice, using a small meat press if possible. Return the juice to the fire, season with salt, pepper, a suspicion of mace and thyme.

Stir in a little flour and water paste to make slightly thicker than cream-the exact quantity depending upon the amount of meat juice. Butter a baking dish, put in it the corn and over it pour the gravy. Over all put a layer of grated Swiss cheese and bake in a hot oven until well browned.