VEGETABLES
Green Corn Fritters
| 2 Cupfuls of Corn, grated | ½ Cupful of Flour |
| from the cob | 1 Level Teaspoonful of |
| 2 Eggs | Cream of Tartar |
| A Little Salt | ½ Level Teaspoonful of |
| ½ Cupful of Milk | Soda |
Beat the eggs, then add the milk and salt. Stir the corn into the dry flour, wetting with the milk and eggs, then fry in hot lard.
Delicious Stuffed Baked Potatoes
Bake six potatoes, or enough for family. When done, set away to cool slightly. Cut off a small piece, scoop out the inside, mash, add butter, salt, and milk, also tiny bits of parsley, if liked. Fill the shells with this mixture, put back in the oven and bake until brown.
Creamed Potatoes
| 4 or 5 Baked Potatoes | ½ Teaspoonful of Salt |
| 1 Pint of Milk | Butter, the size of a |
| Walnut |
Pare the potatoes and cut into small pieces. Put them on the stove, in an agate dish, salt and cover with milk. Let them cook fifteen or twenty minutes, then thicken with one tablespoonful of flour, stirred with half a cupful of water; put in the butter and serve hot.
Scalloped Potatoes
Butter a baking-dish, pare and slice potatoes in small pieces. Put into the dish with salt, pepper and a little butter. Fill the dish with milk, sprinkle over the top cracker or bread crumbs, and cheese, if you like it. Bake in the oven for an hour and a half or two hours.
Baked Tomatoes
| 6 Tomatoes | A few Stalks of Celery |
| 2 Cupfuls of Bread Crumbs | Hearts |
| Small piece of Onion | Salt and Pepper to taste |
Cut off a small piece of each tomato and scoop out the inside. Mix this with two cupfuls, or the same amount of bread crumbs, the chopped onion, salt and pepper. Then fill the tomatoes with this mixture, putting small pieces of butter over the top. Place these in a pan in which is a very little water, to prevent sticking, and bake in a hot oven from twenty minutes to half an hour.
Fried Tomatoes
Pare and slice (not very thin), dip into flour and fry on a griddle in hot fat.