The Portland Woman's Exchange Cook Book

Wash, scrape, and remove all the strings from the larger pieces of the stalks of celery and cut into pieces 5 inches long. Tie into as many bunches as there are persons to serve, and cook in salted boiling water for 15 minutes. Drain. Melt 1 tablespoon butter, add 3 tablespoons flour and 1 cup of water in which the celery was cooked. Season the sauce with salt, pepper and a few drops of Worcestershire sauce. Add the cooked celery and simmer 1 hour in double boiler. Mts. E. C. Shevlin. » ■ ■ ■ — ■ ■ ■ - - I - I ■ I .. ■ — - Chestnut Puree. Remove the shells, boil 10 minutes; drain and remove the skins. Put them in boiling salted water, and cook until tender; then drain, mash, and press them through a colander. Season with butter, salt and pepper; moisten with cream, milk or stock. Creole Chowder. Heat a generous lump of butter and in it brown 4 sliced onions. Add 4 peeled tomatoes, 4 chopped green bell-peppers and the corn cut from 4 cobs. Add as much water as may be needed in cooking, season with salt, a little sugar, and a little black pepper. Cook fully 1 hour and serve piping hot. Mrs, Gamble. Fried Com. Cut the corn from the cob, taking care not to bring off any husks, and have the grains as separate as possible. Fry in a little butter, stir often. When nicely browned, add salt, pepper, and a little thick cream. Remove at once from the fire, or the cream may turn. Corn Souffle. 1 can corn. 2 eggs, beaten separately. j/2 scant cup milk, mixed with yolks, and added to the corn. Salt and pepper. Beat whites very stiff, and add just before cooking. Butter baking dish well, and bake slowly I/2 hour. Mrs, S, M, Mears, Com Souffle. 12 ears com. 2 cups scalded milk. I/2 teaspoon salt. 1 teaspoon sugar. 2 tablespoons butter. 2 tablespoons flour. 2 eggs. Remove carefully corn from cob. Melt butter, add flour and seasonings, combined with milk and corn. Beat eggs separately and add last. Pour in buttered baking dish and bake in moderate oven Yi hour. Mrs. A, F. Biles, Corn Mock Oysters. Cut down through the center of the grains and press out the pulp. To 1 pint of pulp add 2 eggs beaten separately, 1 teaspoon each of butter and salt, a dash of pepper and a teaspoon of flour. Drop from spoon into a frying pan with hot butter and lard mixed. Fry a nice brown on both sides. G,G, Corn Tamales. Boil the leaves of corn until soft. Then stuff with corn cut from the cob and mix with butter, pepper and salt. Bind together with strips of leaves. Have com very hot before filling leaves, and serve at once. Mrs. Allen Lewis. Baked Com. 12 ears of corn grated. 2 tablespoons butter. 3 eggs beaten separately. Grate the corn and the yolks of eggs well beaten, the butter melted, salt and pepper to taste. Lastly the whites of the eggs beaten very light. Bake slowly. Succotash. Mix equal parts of com, cut from the cob, and Lima beans; boil separately, then stir them together with butter, salt, pepper and a half a cup cream. Baked Egg Plant. Pare the egg plant and put in salt and water 1 hour. Then boil for 15 minutes with I/2 onion. Pour water off, chop and put into a baking dish^ with 2 tablespoons of melted butter, 1 cup fine bread crumbs, salt and pepper. Bake very slowly. Mrs. Otis Wight. tt It II (t Egg Plant a la Creole. Put in buttered casserole layers of peeled, thinly sliced egg plant, add J/2 pint cream. Then add layers of cook spaghetti. grated cheese, sliced tomatoes, chopped green peppers. Repeat until dish is filled, adding salt, pepper and lots of butter with each layer. Bake in slow oven V/4 hours. Mrs, W. H, Herring. Mushrooms and Macaroni.