One onion, grated,
  One-half cup of finely chopped parsley,
  Two teaspoons of salt,
  One teaspoon of paprika,
  Three tablespoons of butter.

Heat to a boiling point and then simmer slowly.

CORN FRITTERS

  One-half can of crushed corn,
  One egg,
  One-half cup of water,
  One teaspoon of salt,
  One teaspoon of paprika,
  One grated onion,
  One tablespoon of baking powder,
  Two cups sifted flour.

Beat to mix and then fry in hot fat.  Drain.  This amount will serve six persons.

BRAISED ONIONS

Parboil and then drain three cups of finely chopped onions.  Now place one-half cup of shortening in a frying pan and add onions.  Cover closely and cook until a light golden brown.  Make a border of onions around a hot platter.

BAKED BEANS WITH SALT PORK

Soak the beans—­one pound—­over night or early in the morning, and at noon place in a kettle and cover with water.  Bring to a boil and drain off the water.  Cover with water.  Bring to a boil and cook for fifteen minutes.  Drain.  Now add

  One can of tomatoes,
  One cup of chopped onions,
  One-half cup of syrup,
  One pound of salt pork cut in pieces,
  Two tablespoons of salt,
  One tablespoon of paprika.

Add sufficient water to cover beans one inch deep.  Mix well and then cover the pot closely and bake in a slow oven for four hours.

LIVER DUMPLINGS

Parboil four ounces of liver until tender, and then put through a food chopper.  Either beef, pork or lamb liver may be used.  Mince three onions very fine.  Place four tablespoons of fat in a frying pan and add onions and liver.  Cook gently until onions are tender and then lift and turn into a mixing bowl and add

  One and one-half cupfuls of dry mashed potatoes,
  Two teaspoonfuls of salt,
  One teaspoonful of paprika,
  One-half teaspoon of thyme,
  One and one-half cupfuls of sifted flour,
  One teaspoonful of baking powder.

Mix thoroughly and then add

  One egg,
  Four tablespoons of potato water.

Work to a smooth well-blended mass and then rub your hands with salad oil and then form this mass into balls.  Cook for twenty minutes in boiling salted water.  Lift with a skimmer on a napkin to drain.  Serve with either onion, tomato or creamed sauce, or the dumplings may be rolled in flour, browned quickly in hot fat and served at once.

SCALLOPED CORN

Place in a mixing bowl

  Three-quarters cup of crushed can corn,
  One-half cup of fine bread crumbs,
  One tablespoon of grated onion,
  Two tablespoons of finely minced parsley,
  One tablespoon of butter,
  One teaspoon of salt,
  One-half teaspoon of paprika,
  Three tablespoons of flour,
  One egg,
  Three-quarters cup of milk.