The Twin-city housewife

two eggs, salt and pepper to taste. Beat whites until light and stir into mixture. Put two tablespoons lard in a frying pan and when hot drop the batter into it by spoonfuls. Brown on both sides and serve very hot. Fried Corn Put a tablespoon of butter in pan and let brown. Pour water over very tender corn and cut from ear. Add this to the butter, season with salt, pepper, and a pinch of sugar. Cover and let steam until done, stirring occasionally to keep from burning.—Miss Ella Dodson. Corn Baked In Peppers Cook corn until tender. To it add a little cream, some grated cheese, one or two eggs (according to quantity of corn) beaten separately, salt and pepper to taste. Fill sweet green peppers with the mixture, put in a baking pan with a little hot water and bake. Corn Pudding Cut corn from one dozen ears with a sharp knife and scrape the cob. Add the well beaten yolks of four eggs, one tablespoon of sugar, two tablespoons of melted butter (more may used if wanted rich), one tablespoon of flour mixed with the butter or a little milk, a small quantity of salt and pepper, one and one-half pints of milk, and lastly the well beaten whites. Bake in a covered dish slowly for one hour, then uncover and let brown. Mrs. F. G. Crutchfield. Xe PODUREUARULIEDEDNASUSUULUGLEDDIDABUNU SESSA Ia SIE ESD ROOTS SS NC oe forty-eight THE TWIN-CITY HOUSEWIFE es Fried Cucumbers Pare cucumbers and slice lengthwise, not too thin. Let stand in cold, slightly salted water a few minutes and dry with solft cloth. Dip in bread crumbs which have been seasoned with salt and pepper, von in egg, then in crumbs again. Fry in deep fat. Nice to serve with fish. Egg Plant Pare, slice into slightly salted water, let stand an hour and boil until tender. Drain off the water, mash smooth, season with butter, pepper, and more salt if necessary. Add one well-beaten egg, make into small cakes, roll in flour and fry. Baked Egg Plant Select two small purple egg plants and put into boiling water for half an hour. Cut into halves and scoop out, leaving a wall half an inch thick. Chop the portion scooped out and to it add one-half cup each of bread crumbs and chopped nuts, a tablespoon each chopped parsley and grated onion, and salt and pepper to taste. Mix the ingredients well, adding one egg or a little water to moisten if necessary. Stuff into shells, heaping it up in center. Put in pan and bake in moderate oven an hour, basting tops once or twice with melted butter. —Mrs. Robert Lassiter, Charlotte. Fritters Cook celery, salsify or parsnips until very tender. Drain and cut in small pieces. To well-beaten yolks of two eggs add one-half cup milk or water, one tablespoon melted butter, a pinch of salt, and flour enough to make a thin batter. Stir into this the chopped vegetable and fry. | Dutch Lettuce Place in a vegetable dish lettuce that has been carefully picked and washed, each leaf to itself. Cut across four or five times and sprinkle with salt. Fry a small piece of fat ham or bacon until brown. Cut in small pieces, add a cup of vinegar and pour boiling hot over lettuce. Mix well with a fork and garnish with slices of hard boiled egg. Be certain to have fat so hot that when vinegar is poured in it will boil immediately. Use a half or a whole cup of vinegar, according to strength of vinegar and quantity of lettuce.—Mrs. W. H. Johnson. Macaroni Boil macaroni until tender; put a layer in a baking dish, season with salt, pepper and bits of butter; next put a layer of grated cheese and so until dish is full, ending with a layer of cheese. Add enough sweet milk or cream to nearly cover and bake until as dry as wanted. Baked Macaroni