_*Cream of Corn, a la Creole
Scalloped Fish and Oysters
Potato Croquettes
Cauliflower and Beet Salad
Squash Pie
Coffee_
_*Cream of Corn, a la Creole_--Put 1 can of corn through meat chopper,
add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of water.
Cook altogether 20 minutes, being careful not to let it scorch, then
press through a fine sieve, extracting all pulp possible. Melt 2
tablespoons Crisco, add an equal amount of sifted flour, 1/2 teaspoon
salt, and dash of pepper. Cook to smooth paste; then add, very
gradually, 1 quart scalded milk. When thick and smooth, add corn pulp
and juice and 1 tablespoon sugar. Add salt to taste, and just before
serving add 1 cup scalded cream or very rich milk.