egg and
the white of the other, beaten. Mix well and form into cakes. Beat the
remaining egg yolk with a little milk added. Dip the cakes into the egg,
roll in corn meal or bread crumbs and fry to a nice brown.

SCALLOPED POTATOES

6 potatoes, sliced
1 onion, chopped
2 tsp. salt
pepper
3 tblsp. butter
2 tblsp. flour
2 cups hot milk
3/4 cup grated cheese

Melt butter in double boiler or sauce pan. Add flour, seasoning and stir
smooth. Slowly add the hot milk stirring constantly. When it thickens
melt the grated cheese in the sauce. Into a buttered baking dish or
casserole put layers of the sliced potatoes, onions and cheese sauce,
repeating until all ingredients are used. Bake in a moderate oven
(350-f) for 1 hour.

FRIED EGG PLANT

Pare egg plant and cut in slices 1/2 inch thick. Soak slices in salt
water for about an hour. Drain and wipe dry. Dip slices in beaten egg
and roll in fine bread or cracker crumbs. Fry in hot fat (or deep fat)
until well browned on both sides. Serve with catsup or tomato sauce.

SWEET _and_ SOUR BEETS

3 cups beets, diced
1 cup beet water
1 tblsp. sugar
1/4 cup vinegar
2 tsp. butter
1 tblsp. corn starch

Cut off beet tops leaving 2 inches of the stems. Clean well, place in
pot and cover with boiling water. Cook until tender, slip off the outer
skins and dice. Strain and save 1 cup of the water in which beets were
cooked. Add sugar, vinegar and butter. Thicken with 1 tablespoon of corn
starch and cook to the consistency of cream. Add the diced beets, salt
and pepper and heat.

SCALLOPED TOMATOES

3 cups tomatoes canned or fresh
1 medium cucumber pared and sliced
salt
1 small onion, sliced
1/2 cup bread crumbs, buttered
1/2 cup grated cheese
pepper

Into a greased baking dish or casserole place a layer of tomatoes, add
half the cucumber and onion slices and half of the crumbs. Repeat with
more tomatoes and remaining cucumbers, onions and crumbs. Top with
tomatoes and sprinkle with cheese. Bake in moderate oven, (375-f) 40
minutes.

DUTCH POTATO CROQUETTES

1-1/2 cups cold mashed potatoes
1 tablespoon butter
1 teaspoon minced parsley
2 tablespoons cream
corn meal
1/4 teaspoon salt
1/2 teaspoon minced onion
dash of pepper
1 egg

Mix up a paste with the potatoes and butter, add the parsley, salt and
pepper, cream, onion and egg. Mold into croquettes, dip into the egg
white, roll in corn mea