Original White House Cookbook

Peel and cut into slices (lengthwise) some fine cucumbers. Boil them until soft; salt to taste, and serve with delicate cream sauce. For Tomato Salad, see Salads, also for Raw Cucumbers. FRIED CUCUMBERS. Pare them and cut lengthwise in very thick slices; wipe them dry with a cloth; sprinkle with salt and pepper, dredge with flour, and fry in lard and butter, a tablespoonful of each, mixed. Brown both sides and serve warm. GREEN CORN, BOILED. This should be cooked on the same day it is gathered; it loses its sweetness in a few hours and must be artificially supplied. Strip off the husks Pick out all the silk and put in boiling water; if not entirely fresh, add a tablespoonful of sugar to the water, but no salt; boil twenty minutes, fast, and serve; or you may cut it from the cob, put in plenty of butter and a little salt, and serve in a covered vegetable dish. The corn is much sweeter when cooked with the husks on, but requires longer time to boil. Will generally boil in twenty minutes. Green corn left over from dinner makes a nice breakfast dish, prepared as follows: Cut the corn from the cob, and put into a bowl with a cup of milk to. every cup of corn, a half cup of flour, one egg, a pinch of salt, and a little butter. Mix well into a thick batter, and fry in small cakes in very hot butter. Serve with plenty of butter and powdered sugar. CORN PUDDING. This is a Virginia dish. Scrape the substance out of twelve ears of tender, green, uncooked corn (it is better scraped than grated, as you do not get those husky particles which you cannot avoid with a grater) ; add yolks and whites, beaten separately, of four eggs, a teaspoonful of sugar, the same of flour mixed in a tablespoonful of butter, a small quantity of salt and pepper, and one pint of milk. Bake about half or three-quarters of an hour. STEWED CORN. Take a dozen ears of green sweet corn, very tender and juicy ; cut off the kernels, cutting with a large sharp knife from the top of the cob down; then scrape the cob. Put the corn into a saucepan over the fire with just enough water to make it cook without burning ; boil about twenty minutes, then add a teacupful of milk or cream, a tablespoonful of cold butter, and season with pepper and salt. Boil ten minutes longer and dish up hot in a vegetable dish. The corn would be much sweeter if the scraped cobs were boiled flrst in the water that the corn is cooked in. Many like corn cooked in this manner, putting half corn and half tomatoes ; either way is very good. FRIED CORN. Cut the corn off the cob, taking care not to bring off any of the husk with it and to have the grains as separate as possible. Fry in a little butter — just enough to keep it from sticking to the pan ; stir very often. When nicely browned, add salt and pepper and a little rich cream. Do not set it near the stove after the cream is added, as it will be apt to turn. This makes a nice dinner or breakfast dish. ROASTED GREEN CORN. Strip off all the husk from green corn and roast it on a gridiron over a bright fire of coals, turning it as one side is done. Or, if a wood fire is used, make a place clean in front of the fire, lay the corn down, turn it when one side is done ; serve with salt and butter. SUCCOTASH.