The Cook County cook book

BAKED CANNED CORN.— Take one tin of corn, and turn into a well-buttered baking-dish, add a small piece of butter, pepper, salt, ^ cup of milk, and sprinkle over the top with cracker crumbs, and minced nut meat, and bake. — ^Mrs. E. Robinson, 5527 Prairie Ave., Chicago, 111. CORN CROQUETTES.— Take left-over corn, add a little milk, 1 beaten ^^^, seasoning to taste. Form in croquette shapes, roll in egg and cracker crumbs, and fry. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CANNED CORN.— To 1 can of corn add y^ tablespoon of butter, 5^ cup milk, salt and pepper to taste, and 1 heaping teaspoon of sugar to give it the fresh, natural corn taste. — Mrs. C. K. Wurtz. 216*5. 2nd Ave., Maywood, 111. DELICIOUS CORN.— With a sharp knife cut the corn from the cob, and scrape with the knife all the grains and hearts well into the same dish, and put plenty of butter, pepper and salt. Add no water, just the liquor from the scraped corn. Put it in double boiler, and cook for 20 minutes, and you get the fine flavor of the corn. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. CORN FRITTERS OR PANCAKES.— Make an ordinary fritter or pancake batter with left-over corn, flour and milk, and a little baking powder. Drop by spoonfuls into hot fat, and fry. Corn oysters from left-overs jnay be made in the same way. — Mrs. E. Seymour, 6330 Ingleside Ave., Chicago, 111. CORN OR MOCK OYSTERS.— Grate 8 ears of corn and scrape the cob, beat 2 eggs and add to the corn pulp, with 1 teaspoon salt. To this add enough rolled oyster crackers to make a thick corn batter; fry (oyster shape) in hot lard or drippings. Put in oven and keep crisp while others are frying. — Mrs. Anna Day, 121 S. 16th Ave., Maywood, 111. SCALLOPED CORN AND TOMATOES.— In a well-buttered baking-dish put alternate layers of peeled and sliced tomatoes, scraped corn, bread crumbs, salt and pepper, and a little butter; have the last layer crumbs. Bake in moderate oven 45 minutes. Serve in same dish in which it was baked. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SUCCOTASH. — Cook 1 pt. of corn pulp in as little water as you can without scraping. Put the cobs in a qt. of water, and boil hard for 20 minutes; remove cobs, and in this water boil 1 pt. of shelled beans until tender. Drain, and mix with the corn. Add butter the size of a walnut, pepper, salt, and Y^ a cup of thick cream, more if liked. Serve hot. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. LEFT-OVER CORN.— Left-over corn, cooked on cob, may be cut ofif, and seasoned with pepper, butter and salt, heated in a white sauce. Any left-over corn may be treated the same way. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BAKED CUCUMBERS (Delicious).— Peel 5 good-sized cucumbers, cut lengthwise, and remove the seeds and soft part. Rub 1 cup of soft bread crumbs into butter the size of an egg, and add 1 teaspoon of finely-chopped onion; season with salt and pepper. Sprinkle salt over the cucumbers, fill with the seasoned bread crum'bs and bake until cucumbers are very soft and the filling a nice brown. — Mrs. E. D. Kelley, Winnetka, 111. BOILED CUCUMBERS.— Pare, cut in pieces, cook until soft in boiling salted water, drain, mash, and season with salt and pep-