COOKED VEGETABLES

dumpling's. When the vegetables aro nearly done pull the kettle aside, and add the hot milk. As soon as the. mixture ceases boiling drop in the dumplings by teaspoonfuls. (Should be at least 12.) Return kettle to heat till dumplings are done. — Mrs. Han- nah McCorkle, 331 Ash St., McMinn- ville. Or.

Mock Crabs From Corn.

1 can corn $0.1500

4 t shortening 0116

Ms c flour 0091

1 t salt 0003

% t mustard 0021

% t paprika 0031

iy2 c milk 0402

1 egg, slightly beaten 0500

3 t Worcestershire sauce 0096

V2 loaf stale bread cubes 0300

Wood fuel, 45 min. (y2 use) .. .0200

Cost for 4 persons $0.3240

Or 8 cents each.

Combine flour, butter, mustard, salt, etc.; blend and boil up after adding corn, milk and egg; pour the mixture in a .baking dish, cover with bread cut in cubes and bake. This is a hearty, appetizing dish. — Mrs. McCreary, 78 East Buffalo street.

Corn Pudding. Cost.

1 can corn $0.1800

3 eggs 1500

1 T butter 0156

1 t salt 0003

1 t sugar 0009

14 t pepper 0021

1 pt. milk 0535

Wood fuel, V2 hour 0085

To serve 4 costs $0.4109

Put corn in bowl, add yolks of eggs, milk, pepper, salt, sugar, but- ter melted or broken in small pieces. Mix well together and add the whites of eggs beaten very stiff. Fold in lightly and turn the mixture into buttered pudding dish and bake one- half an hour or until firm to the touch. — Mrs. M. E. Dittmar, 971 East Taylor street, city.

Corn and Sweet Pepper.

2 c corn (sweet) $0.2000

1 sweet pepper, green or red.. .0001

2 slices of bacon 0500

1 t butter or oil 0032

1 t sugar 0009

1-3 t salt 0001

Fuel 0019

Cost $0.2562

Mince the bacon, put in hot pan. Add 2 cupfuls of corn, chopped pep- per, salt, sugar and butter. I like a dash of cayenne. Add V2 cupful of water. Cook on top of the stove about 10 minutes. Don't let it get too dry, but don't have it too wet. Canned corn can be used when one can't get the fresh sweet corn. — Mrs. W. S. Roberts.

ONIONS. Baked Onions.

Peel, slice and put into cold water, let come to a boil; drain. Pour boil- ing water over them, add salt when well done, drain. Now they can be put into a baking dish with a little butter, salt and pepper and chopped parsley, covered with bread crumbs and baked 20 minutes before serving. Or add a cup of milk to the onions in the kettle in which they were cooked, stir one tablespoonful of butter into 1 tablespoonful of flour and add to the onions and milk. Season with chopped parsley, salt and pepper and serve.— Mrs. W. W. Williams, 1411 Rodney avenue, city.

Baked Onions.

This may find favor with the moth- ers that are as busy as I am. Select as many onions that are about V2 the size of an egg, as one wishes to serve their family; put them in the oven just as they come from the garden or store room, and bake one hour. When ready to serve, if you do not like their appearance on the table with their jackets on, cut off the small root part, press the onion and the inside will slip out whole. Place in deep dish, add salt, pepper and a lit- tle butter and serve. — Mrs. W. W. Williams, 1411 Rodney avenue, city.

Stuffed Onions.

„ , . Cost.

6 large onions (3 lbs. 10c) $0.0500

V2 cup milk 0134

1 egg yolk (y2 egg) 0200

V2 cup bread crumbs 0075

V2 cup cracker crumbs 0150

2 T drippings 0164

% t paprika 0031

Wood fire, 1 hour (% use) 0154

Cost to serve 6 persons ....$0.1408

Or 2 1-3 cents each.

Boil onions in salted water until tender, .but not broken; remove cen- ters and chop them and mix with crumbs, milk, eggs, butter and sea- soning. Stuff onion shells with this mixture and bake 45 minutes. — Mrs. McCreary, 78 East Buffalo sti eet, city.

Smothered Onions.

Cost. 4 c onions, pared and sliced ..$0.0668

2 T compound 0174

1 t salt 0003

Vs t pepper 0010

Wood heat, V2 hr., (% use) .. .0085

Cost to serve 4 $0.0940

Put the drippings in an iron or heavy pan; add the onions. Cover the pan and put over a slow fire until the onions are tender — about 20 min- utes. Remove the cover; add salt and pepper; increase the heat and