Miss Clapp writes as follows:
"I'd like to cooperate, but I haven't any fancy recipes. All I know is to put pure spring water on to boil. When it's almost boiling, go to the garden and pick what you wish. While in the garden, prepare it for cooking, leaving the residue for mulch. Return to the kitchen and cook briefly whatever you haven't eaten en route. Season to taste, especially with cholesterol unless your doctor prefers margarine."

Dissolve an ounce tartaric acid in half teacup water, and take one tablespoon to two quarts of sweet corn; cook, and while boiling hot, fill the cans, which should be tin. When used turn into a colander, rinse with cold water, add a little soda and sugar while cooking, and season with butter, pepper and salt.

Scald your tomatoes, remove the skins, cut in small pieces, put in a porcelain kettle, salt to taste, and boil fifteen minutes; have tin cans filled with hot water; pour the water out and fill with tomatoes; solder tops on immediately with shellac and rosin melted together.

Cut a thin slice from smooth end of tomato, scoop out pulp, mix with an equal quantity of cold cooked rice, macaroni or bread crumbs; add salt, pepper, butter and a few drops onion juice. Fill tomatoes and bake 1/2 hour.

Cut tops from 8 red or green sweet peppers, remove seeds, cover with boiling water, let stand a minutes. Fill with chopped meat, either cold or cooked; cover with bread crumbs and bake 1/2 hour.

Peel and slice egg plant about 1/4 inch thick, sprinkle with salt and press under a weight for 4 hours. Rinse each slice in cold water, dry, dip in egg and bread crumbs and fry nice brown.

Shred cabbage, cook in salted water until tender, drain and make white sauce. Into baking dish place layer of cabbage, sauce, bread crumbs, grated cheese, more bread crumbs. Bake 15 or 20 minutes.

Steam until done, scoop from shell, season with salt and pepper and butter. Thoroughly heat and serve hot.

1 can corn
1 egg
1 green pepper, chopped fine
1/2 cup cream
butter size of egg
1/4 cup flour
1 tablespoonful sugar
salt

Bake 30 minutes.

Pare 6 good-sized sweet potatoes; parboil 10 minutes in boiling salt water; drain and cut in lengthwise halves; arrange in well buttered granite dripping pan. Make a syrup by boiling 1 cup brown sugar with 1/2 cup water and 2 tablespoonfuls of butter 3 or 4 minutes. Dip each piece of potato into syrup and place in dripping pan. Bake about 40 minutes until potatoes are tender. Baste 2 or 3 times with remaining syrup. Oven should not be too hot.