Mrs. S.T. Rorer

“ Chicken Corn Pie
6 ears of cold cooked corn 4 eggs 1 level tablespoonful of butter, melted 1 cupful of milk 1 teaspoonful of salt 1 saltspoonful of pepper 1 young chicken
Score the corn and with a dull knife press it out. Carefully beat the eggs, without separating, until light, add the milk, melted butter, salt and pepper. Pour this into a casserole mold or pudding dish. Have the chicken drawn and disjointed; make two pieces of the breast, cut it into four pieces, dust with salt and pepper, brush with melted butter. ”

“ Raw cucumbers are easily wilted, and are then unfit for serving. Soak them in pure cold, unsalted water until serving time. Pass French dressing in a separate dish. In this way the "left-overs" may be placed in the refrigerator and used next day as an addition to the dinner salad. ”