BAKED EGGS IN CORN CASES

Make ten corn muffins, from the following mixture: One and one-quarter cups of milk, One egg, Two tablespoons of syrup, Two tablespoons of shortening. Beat hard to mix and then add One and one-quarter cups of sifted flour, Three-quarters cup of cornmeal, Five teaspoons of baking powder. Beat thoroughly to mix and then pour into well-greased muffin pans and bake for thirty-five minutes in a hot oven. Now cut from the top one slice from each of the four muffins and use a spoon to scoop out the centres. Break an egg and then fill to the top with cheese sauce. Sprinkle with bread crumbs and set in a baking pan and bake for twenty minutes in a moderate oven. Serve with either cream or tomato sauce.

BAKED DRIED CORN

Soak one and one-half cups of corn over night and then in the morning drain and place in a saucepan and cover with boiling water. Simmer slowly until tender and then drain and season with One small onion, minced fine, Two tablespoons of dried parsley, One teaspoon of salt, One-half teaspoon of white pepper. Place in a casserole dish and cover with one and a half cups of cream sauce. Sprinkle with fine bread crumbs and one tablespoon of finely grated cheese. Bake for twenty minutes in the oven. This dish replaces meat for luncheon.