Ingredients

1 cup diced celery

1 cup diced sliced onion

2 cups thinly sliced raw potato

1 cup diced, fresh or cooked string beans

½ tablespoon corn syrup

2 tablespoons corn oil

1-½ teaspoons salt

Few grains pepper

1 pint canned tomato

1 tablespoon Argo or Kingsford's Cornstarch

½ cup fine dry bread crumbs

¼ cup grated American cheese

Instructions

-- Add the corn syrup to the corn oil and fry the onion until yellowed.

-- Add the other vegetables with the exception of the tomato.

-- Stir in the seasonings and cornstarch and put in layers in a baking dish, with the tomato.

-- Add enough soup stock or water to barely cover the vegetables.

-- Spread the crumbs and cheese mixed, over the top, cover and bake an hour in a moderate oven, 350 to 375 degrees F., then

    uncover and cook thirty minutes longer.

-- Fresh or canned corn, lima beans, diced turnips, beets, cauliflower - almost any vegetable may be used.