The Landmarks club cook book

Wash and scrape the required number of carrots, place in a bowl of boiling water to scald for a few moments. Take out, drain, slice, put in a saucepan of boiling water with a bit of butter, boil until they are quite tender; put a little butter (a teaspoon), also flour; cook a few moments, add a little lemon juice, the yolks of two eggs, salt, pepper, a cup of rich stock. Place the carrots in; toss them over the fire so as to cook without boiling. Turn out on a dish and serve. Mrs. J. G. Mossin. cauliflower. Pluck off the outside leaves, soak in salted water, top downward, to cleanse it; then cook in salted boiling water twenty minutes, or until quite tender; serve in a shallow dish. Cover with a cream sauce or with cracker crumbs and melted butter. Is often served with a French dressing. Mrs. J. G. Mossin. BOILED CHESTNUTS served AS A vegetable. Peel off the outside skin of the chestnut. Steep in boiling water until the skin can be easily removed. Then throw into a bowl of cold water. Put two ounces of butter in a saucepan, two tablespoons flour, and stir over the fire until well mixed. Then pour in half pint clear broth and continue to stir while vegetables. boiling. Season with salt, throw in the chestnuts; keep them simmering at the fire until soft. Serve with turkey. They are delicious. Mrs. J. G. Mossin. GREEN CORN CUSTARD. Cut corn from ears to make one cupful. Add four eggs beaten slightly, half teaspoon salt, dash of paprika, a few drops of onion juice and a quart of milk. Bake in buttered molds in hot water. When firm, turn from the molds and surround with sprigs of parsley. Serve with cream sauce. Mrs. Hugh W. Vail. CORN OMELET. Cut and scrape the pulp from boiled corn, of which use onehalf cupful to three eggs, one teaspoonful of butter cut into bits, one-half teaspoonful of salt and a little pepper. Beat together well, and cook as a plain omelet. Mrs. H. W. Keff. CORN OYSTERS. One pint grated corn, one small teacup flour, half cup butter. Season to taste ; mix well and fry a light brown. Mrs. Sumner P. Hunt. SCALLOPED CORN. Take six ears of corn, or more, according to size of family ; draw a sharp knife through each row of corn lengthwise ; then cut and scrape out the pulp. Take a layer of corn, season with butter, pepper and salt; then a layer of cracker crumbs, then corn, and season, the last layer cracker crumbs. Fill bake-dish with sweet milk, just so you can see it up to crumbs. Bake one-half hour. Canned corn can be used. Mrs. M. A. Lewis. CRAB LAUDERS. To be served as a vegetable. Line small tart or muffin tins with a rich pastry; fill with sweet potato which has been boiled tender, mashed and seasoned with a liberal allowance of butter, salt and a small quantity of sugar. Cover with the pastry. Crimp edges, perforate the top covering the same as an ordinary pic. Bake until a nice brown. Mrs. M. T. Allen. landmarks club cook book. baked cucumbers. Cut off the two ends of a good-sized cucumber ; peel the remainder ; cut in half, and cut each half in two lengthwise. Parboil the pieces in salted water. Drain them on a cloth; put them on a well buttered dish. Strew plenty of Parmesan cheese over, a little pepper and salt, and over all a few baked bread crumbs. Bake for a quarter of an hour and serve in sauce dish. Mrs. William S. Cross. stewed cucumbers.