Soak one and one-half cups of corn over night and then in the morning drain and place in a Saucepan and cover with boiling water. Simmer slowly until tender and then drain and season with
- One small onion, minced fine,
- Two tablespoons of dried parsley,
- One teaspoon of salt,
- One-half teaspoon of white pepper.
Place in a casserole dish and cover with one and a half cups of cream Sauce. Sprinkle with fine bread crumbs and one tablespoon of finely grated cheese. Bake for twenty minutes in the oven. This dish replaces meat for luncheon.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss