I have kept the original spelling and verbiage that were in the document when retyping the recipes. The date of the document is presented directly under the recipe title. When available, links to the full documents (which often contain more recipes) are provided at the bottom of each recipe. Enjoy!
Recipes on this page (and year):
Scalloped Okra and Corn (1940)
Corn Souffle (1922)
Potatoes with Savory Butter (1969)
Corn Souffle
1922
1 cup fresh corn
1 cup white sauce (see following recipe)
3 eggs
1/2 teaspoon salt
Dash pepper
Add the well-beaten egg yolks to the sauce and fold in the corn. Fold in the stiffly beaten egg whites and place in buttered baking dish, set the dish in a pan of hot water, and bake in a moderate oven (350° F.) 30 to 40 minutes.
White Sauce for Souffle
1 cup milk
3 tablespoons flour
1/2 tablespoon salt
2 tablespoons butter
Melt the butter and stir in the flour and salt. Add the scalded milk and stir until the mixture thickens and the flour is cooked. The white sauce may be made in a double boiler or directly over the flame. If the latter method is used, care must be taken that the product is not scorched.
To see the entire publication (and more recipes), use this link: Corn and Its uses as Food
Scalloped Okra and Corn
1940
3 cups sliced okra
4 tablespoons butter or other fat
2 cups cooked corn
1 teaspoon salt
Pepper
2 tablespoons flour
1 cup milk
1/4 pound sharp cheese
1 cup fine, dry bread crumbs
Fry the okra in 2 tablespoons of the fat for about 10 minutes, stirring frequently to prevent scorching. Place the okra and corn in alternate layers in a greased baking dish. Sprinkle each layer with salt and pepper, reserving one-fourth teaspoon of salt for the sauce. Make a sauce of the 2 remaining tablespoons of fat, the 2 tablespoons of flour, and the milk. Add the cheese and salt, and stir until the cheese has melted. Pour over the okra and corn, and cover with the crumbs. Bake in a moderate oven (350° F) until the mixture is hot through and the crumbs are brown.
To see the entire publication (and more recipes), use this link: Culture and Uses of Okra
Potatoes with Savory Butter
1969
(4 servings)
1/2 cup butter or margarine
1 clove garlic, peeled
1/4 teaspoon thyme
1/4 teaspoon rosemary
Pinch of tarragon
1/16 teaspoon powdered dry mustard
1/2 tablespoon finely cut parsley
Pepper
1 teaspoon lemon juice
4 medium-size cooked potatoes
Melt butter or margarine in a container set in hot water.
Cut the garlic clove, add to the butter or margarine, let stand for 5 or 10 minutes, and remove.
Crush the thyme, rosemary, and tarragon and put through a fine sieve. Add to teh butter or margarine.
Add the mustard, parsley, pepper, and lemon juice. Let stand for at least 1/2 hour. Stir well and serve on hot potatoes.
This savory butter sauce is good also on baked potatoes and on cooked green vegetables.
To see the entire publication (and more recipes), use this link: Potatoes in Popular Ways
