Practical vegetarian cookery

do not have cream, use milk, thickened with one teaspoonful of flour mixed with one tablespoonful of soft butter. SUCCOTASH. Take one cupful of cold cooked lima beans; add one half can of sweet corn, or equal quantity cut from cob; season to taste and add one teaspoonful of butter and one cupful of milk; cook until the corn is tender. Serve in hot, covered dish. CORN. ROASTED CORN. Steam the ears until tender, then strip them, turn each ear in a flat plate in which there is a sufficiency of melted butter; then place them on a gridiron over a clean coal fire, and turn them until they are well toasted. CUT CORN. Steam the ears until tender, then strip them and cut the corn from the cob; add butter and seasoning to taste; place in hot covered dish; set in steamer until thoroughly heated through and serve very hot. GREEN CORN--STEAMED. Select nice full ears; and place in steamer with the husks on. Steam an hour or more until tender then strip the ears; cutting off both ends; heap the corn on a hot shallow dish and set in the oven a minute or two to dry. CORN FRITTERS. In the summer when fresh corn can be had, grate the corn from the cob and mix in proportion of one cupful of grated corn to three well beaten eggs; salt to taste and fry in hot butter by spoonfuls; serve hot. They are much more delicate and delicious than where flour and milk are used. The corn supplies both the milk and flour in its own substance. Grated, or very tender, canned corn can be used in the same way in the winter season. BAKED CORN. Chop as fine as possible the contents of one can of corn; add a heaping tablespoonful of butter; season to taste; add one pint of milk; put in baking dish; place in oven and bake until a nice brown. CORN PUDDING. Cut enough uncooked corn from the cob to fill a pint measure; place in covered sauce pan with a pint of