Escalloped Corn

2 1/2 cups corn

2/3 cup cracker crumbs (or bread)

1 teaspoon chopped parsley

1/4 teaspoon paprika

1/4 teaspoon celery salt

1/3 teaspoon salt

5 tablespoons butter, melted

1 cup milk

Mix ingredients and pour into a buttered baking dish. Bake for 30 minutes in a moderate oven. Serve in dish used in baking. 

Corn Mayonnaise

Mix the yolk of 1 egg with 1 teaspoon dry mustard, a little salt and pepper, working a drop at a time 1 tablespoon. Then add slowly

2 tablespoons lemon juice

2 tablespoons cream

2 large tablespoons vinegar

When well mixed add 1/2 can sweet corn that has been stewed and cooled. 

Serve in lettuce cups and garnish with stoned olives.

Submitted by Mrs. C. A. Wamhoff of St. Louis