skins. Then with a knife press out all the pulp and milk remaining in the cob; add this to the corn; season well with salt, pepper and butter; add a little more milk if the corn is dry; cook, preferably in the oven, for about ten minutes, stirring occasionally. If the oven is not hot, cook over the fire. SUCCOTASH To a pint of corn cooked off the cob add a pint of cooked and creamed Lima beans. CORN PUDDING 6 ears com 1/2 teaspoon sugar 1 cup hot milk Vi tablespoon butter 14 teaspoon salt V2 tablespoon flour 1 egg Prepare the corn as for cooking off the cob. Melt the butter; mix well with the flour; add the milk gradually, then the season- ing and corn, and last of all the beaten egg. Pour into a buttered baking dish and bake in a moderate oven for half an hour. STEWED MUSHROOMS 1 pint mushrooms Salt and pepper 1 tablespoon butter✪ Corn Pudding Flour Wash the mushrooms; peel them and cut off the bottom of the stalks. Melt the butter; add the mushrooms, sprinkling them with salt, pepper and flour. Let them cook slowly in the butter and their own liquor for about fifteen minutes. If desired, a few tablespoons of cream and a little grated nutmeg may be added to the butter, and the mushrooms served on small pieces of buttered toast. BROILED MUSHROOMS Wash the mushrooms; remove the stems and peel the caps. Place them in a broiler and broil for five minutes, with the cap side down during the first half of broiling. Serve on circular pieces of buttered toast, sprinkling with salt and pepper and putting a small piece of butter on each cap. 171 VEGETABLES Fai^y ot Four BAKED MUSHROOMS Choose the larger mushrooms for baking. Prepare them as for broiling and place them upside down in a shallow baking dish, sprinkling with salt and pepper and placing a small piece of butter on each. Bake for about twenty minutes, basting with a little melted butter. MUSHROOMS A LA POULETTE Stew the mushrooms in cream; remove from the fire and stir in the beaten yolks of two eggs✪ Mushrooms a la Poulette. Return to the fire to let the eggs thicken; then serve at once. BOILED CHESTNUTS Boil the chestnuts a few minutes; drain and remove the shells and skins. Boil again until tender, adding suflBcient salt to make them palatable. Drain again; shake over the fire until dry; cover with cream sauce✪ Boiled Chestnuts and serve at once. If allowed to stand the chest- nuts become heavy and unappetizing. ROASTED CHESTNUTS With a sharp knife cut across on the flat side of each chestnut; put them in a wire pan and shake constantly over a hot fire until the shells split. Serve at once. BOILED POTATOES If the potatoes are to be boiled in their skins, cut a narrow band of skin from the center of the potato and small pieces from the ends. If the potatoes are to be peeled, use a very sharp knife and remove as thin a layer as possible. If the potatoes are very young, the skins may be scraped off. Let the potatoes boil fifteen minutes ; then add a tablespoon of salt for every dozen potatoes✪ Boiled Potatoes; boil xmtil tender and remove immediately from the water so that they will not become soggy. They will be improved by being kept hot for an hour or more provided that they are so ventilated that they dry rather than retain moisture. Boiled potatoes may be served dry or covered with cream sauce. 172 Fi1^.ir'ot°Fo"ur VEGETABLES STEAMED POTATOES

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skins. Then with a knife press out all the pulp and milk remaining in the cob; add this to the corn; season well with salt, pepper and butter; add a little more milk if the corn is dry; cook, preferably in the oven, for about ten minutes, stirring occasionally. If the oven is not hot, cook over the fire. SUCCOTASH To a pint of corn cooked off the cob add a pint of cooked and creamed Lima beans. CORN PUDDING 6 ears com 1/2 teaspoon sugar 1 cup hot milk Vi tablespoon butter 14 teaspoon salt V2 tablespoon flour 1 egg Prepare the corn as for cooking off the cob. Melt the butter; mix well with the flour; add the milk gradually, then the season- ing and corn, and last of all the beaten egg. Pour into a buttered baking dish and bake in a moderate oven for half an hour. STEWED MUSHROOMS 1 pint mushrooms Salt and pepper 1 tablespoon butter Flour Wash the mushrooms; peel them and cut off the bottom of the stalks. Melt the butter; add the mushrooms, sprinkling them with salt, pepper and flour. Let them cook slowly in the butter and their own liquor for about fifteen minutes. If desired, a few tablespoons of cream and a little grated nutmeg may be added to the butter, and the mushrooms served on small pieces of buttered toast. BROILED MUSHROOMS Wash the mushrooms; remove the stems and peel the caps. Place them in a broiler and broil for five minutes, with the cap side down during the first half of broiling. Serve on circular pieces of buttered toast, sprinkling with salt and pepper and putting a small piece of butter on each cap. 171 VEGETABLES Fai^y ot Four BAKED MUSHROOMS Choose the larger mushrooms for baking. Prepare them as for broiling and place them upside down in a shallow baking dish, sprinkling with salt and pepper and placing a small piece of butter on each. Bake for about twenty minutes, basting with a little melted butter. MUSHROOMS A LA POULETTE Stew the mushrooms in cream; remove from the fire and stir in the beaten yolks of two eggs. Return to the fire to let the eggs thicken; then serve at once. BOILED CHESTNUTS Boil the chestnuts a few minutes; drain and remove the shells and skins. Boil again until tender, adding suflBcient salt to make them palatable. Drain again; shake over the fire until dry; cover with cream sauce and serve at once. If allowed to stand the chest- nuts become heavy and unappetizing. ROASTED CHESTNUTS With a sharp knife cut across on the flat side of each chestnut; put them in a wire pan and shake constantly over a hot fire until the shells split. Serve at once. BOILED POTATOES If the potatoes are to be boiled in their skins, cut a narrow band of skin from the center of the potato and small pieces from the ends. If the potatoes are to be peeled, use a very sharp knife and remove as thin a layer as possible. If the potatoes are very young, the skins may be scraped off. Let the potatoes boil fifteen minutes ; then add a tablespoon of salt for every dozen potatoes; boil xmtil tender and remove immediately from the water so that they will not become soggy. They will be improved by being kept hot for an hour or more provided that they are so ventilated that they dry rather than retain moisture. Boiled potatoes may be served dry or covered with cream sauce. 172 Fi1^.ir'ot°Fo"ur VEGETABLES STEAMED POTATOES

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