tes of the two eggs.
Pour into a greased baking dish and bake in a moderate oven until firm
in the centre. Serve at once. This dish replaces meat.

PEA PUDDING

Put four tablespoons of peas through a sieve and then place in a bowl
and add

One cup of thick cream sauce,
Four tablespoons of fine bread crumbs,
One well beaten egg,
One teaspoon of finely minced parsley,
One teaspoon of grated onions,
One-half teaspoon of paprika,
One-half teaspoon of salt.

Mix to blend, then pour in well-greased custard cups. Bake until firm
in the centre. Serve in cups, or turn out on a slice of toast and
cover with cream of hollandaise sauce.

NOTE.--Set the pudding in a pan containing warm water while baking.

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.

SQUASH

SQUASH AU GRATIN

Wash, pare and cut the squash into pieces, discarding the seeds. Steam
until tender and then drain well and stand on the back of the range to
dry. Now rub the pulp through a sieve. Measure and add to each cup of
pulp

One well-beaten egg,
Two tablespoons of butter,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of milk,
One tablespoon of finely minced parsley.

Pour into well-greased baking dish and cover with fine bread crumbs
and two tablespoons of grated cheese. Bake in a slow oven for twenty
minutes.

SQUASH CAKES

Wash and cut the squash into pieces and then cook until tender in
boiling water, then drain and rub pulp through sieve. Now measure and
place in a bowl

One cup of prepared squash,
One well-beaten egg,
One tablespoon of shortening,
One-half cup of milk,
One and one-half cups of flour,
Two tablespoons of baking powder,
One-half teaspoon of salt,
One-half teaspoon of paprika,
One tablespoon of minced parsley.

Beat to mix and then bake as if for griddle cakes on a hot griddle.
Serve with maple syrup.

SQUASH SOUFFLE