Kirmess cook book

Cut from the cob sufficient boiled com to measure one pint. Scald six or eight bull-nose peppers for five minutes, rub off the skin, cut off the stem end and scrape out all the seeds. Make a good cream sauce with one tablespoonful of butter, one tablespoonful of flour, one cupful of thin cream and one-half of a teaspoonful of salt. Fill the pepper shells with the mixed com and sauce, place close together in a baking-dish and bake in a hot oven for half an hour. CORN IN TOMATO CUPS. Corn which is too old for serving on the cob is cut raw, seasoned, a tablespoonful of butter added to each pint and packed in tomatoes from which the centres have been scooped out. These are baked in a quick oven for half an hour. SUCCOTASH. Mrs. John Atkinson. Use one quart of Lima beans, six ears of corn cut from cob and juice of corn scraped from cob. Put Lima beans in boiling water, cook until partially tender, then add corn. Season with salt and pepper and a piece of butter size of a walnut. Add one-fourth of a cup of milk if desired. Butter may be left out and small pieces of salt pork used when beans are beginning to cook. FRENCH ARTICHOKES. Mrs. Charles A. Gould, New York. Wash artichokes in cold water. Trim top, also bottom of vegetable so it will stand erect when served. Stand them in cold water for two hours in which there is a little lemon juice and slices of lemon. Put them in hot salted water and boil for twenty minutes. Serve with Hollandaise sauce. ONIONS AU GRATIN. Mrs. Elmer S. Forbes. Cut Bermuda or any large onions of delicate flavor in thick slices, parboiling the slices in salted water. Arrange in a casserole in layers with plenty of bread crumbs, salt, pepper and bits of butter. With the top layer of bread crumbs mix a quantity of grated cheese and brown in the oven. The onions may be used whole if preferred. STUFFED ONIONS, CREAMED. Mrs. Seeley's Cook Book, Boil eight large onions gently until quite tender, but not broken. Drain, and when cold, carefully remove the hearts or centers. Chop three of these hearts fine and mix with them a cupful of minced ham and season to taste. Moisten with rich cream and the beaten yolk of an egg. Fill the centers of the onions with the mixture^ put a piece of butter in the top of each, set side by side, in a deep dish, pour a little milk about them and bake, covered, for twenty minutes. Then uncover, sprinkle with buttered crumbs and bake ten minutes longer. Serve hot. BAKED ONIONS. Marion Harland- Cook tender in boiling water, changed once after fifteen minutes; drain and arrange, side by side, in a baking pan. Melt a tablespoonful of butter in a cupful of hot soup stock, season with salt and pepper and pour over the onions. Cook in a hot oven until the onions are brown, when they may be lifted with a perforated spoon and put into the dish in which they are to be served. Put the pan of grav}' on top of the range, thicken the contents with browned flour and pour over the onions. Serve very hot. BOILED ONIONS. Marion Harland. Peel and lay for an hour in cold water. Boil in two waters until tender. Drain, sprinkle with pepper and salt; put into deep vegetable-dish and pour over them a great spoonful of melted butter. SARATOGA ONIONS* Table TcUh