The Daily Alaska Empire

MENUS of the DAY
By MRS. ALEXANDER GEORGE
CREOLE CORN FOR DINNER

The Menu
Sliced Tongue
Creamed Onions
Creole Corn
Butterscotch Buns
Head Lettuce
Mayonnaise
Chocolate Pudding
Cream
Coffee

Creole Corn, Serving 3
(Uses Leftovers)

3 tablespoons bacon fat, 1 tablespoon chopped onion, 2 tablespoons chopped green peppers, 1/2 teaspoon salt, 2 cups leftover cooked corn, 1 egg yolk, 3 tablespoons cream, 1/4 teaspoon sugar, 1/4 teaspoon paprika.

Heat fat in frying pan. Add and brown onions and peppers. Add salt and corn. Cook 5 minutes, stirring frequently. Add rest of ingredients, cook one minute. Serve.

Butterscotch Buns

2 cups flour, 4 teaspoons baking powder, 1/4 teaspoon salt, 4 tablespoons fat, 2/3 cup milk.

Mix flour, baking powder and salt. Cut in fat with knife. Mixing with knife slowly add milk. When soft dough forms, pat out until 1/3 inch thick. Spread with sugar mixture.

Sugar Mixture
2/3 cup dark brown sugar, 4 tablespoons butter, 1 teaspoon vanilla.

Mix ingredients. Sprinkle portions in bottoms of 10 muffin pans spread rest on top soft dough, roll up like a jelly roll, cut off 1 1/2 inch slices and place flat side up in muffin pans. Bake 15 minutes in moderate oven. Serve warm with butter.

Cream or Rocquefort cheese spreads thinned with lemon juice is very tempting over toast or wafers. They are excellent to serve as appetizers or with soups or salads.

Toasted almonds, pecans or walnuts sprinkled over frozen desserts add flavor.

desserts

Over-beating muffin mixtures will produce a coarse-grained product.

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