The complete cook book

Cut through each row of kernels with a sharp knife and press out the pulp. To each pint of green corn add one very scant cup of flour, one dessertspoonful of salt, one small spoonful of pepper, one tablespoonful of butter and two well beaten eggs. Mix all together and drop a spoonful at a time in hot lard, and fry — or else drop on a well-buttered griddle and fry a golden brown on both sides. CORN FRITTERS. Score fresh ears of sweet com and press out the pulp. Add three eggs beaten with half a pint of milk. Add enough sifted flour to make a batter thick enough to drop from the spoon. Season with salt and pepper and stir vigorously with a wooden spoon for five minutes. Drop a spoonful at a time in boiling lard and fry a golden brown. The Complete Cook Book. 123 COEN PUDDING. One can of corn or eight ears of fresh corn. With a sharp knife slit each row of corn in the center and scrap with the back of your knife. Add the yolks of three eggs beaten, one generous tablespoonful of butter, one tablespoonful of flour, one teaspoonful of sugar, one teaspoonful of salt, a saltspoonful of pepper, and last of all the well-beaten whites of three eggs. Fill a pudding dish with this and cover it with milk, which will take from half to a pint. Bake in an oven one hour. SCALLOPED CORN. Cut the top of the grain and scrape with a knife. Butter well some scalloped shells and make alternate layers of corn, tomatoes, cracker crumbs, salt, pepper and butter, with crumbs on top. Pour a little cream over each and bake. STEWED CORN. Take a dozen tender ears of corn, cut off only the top of the grain and scrape well the rest. Place in a stewpan and cover with one quart of water and one cup of sweet milk. Stew thirty minutes, and then add a piece of butter, size of a walnut, one dessertspoonful of flour. Salt, pepper and sugar to taste. FRICASSEE OF CORN AND OKRA. Pour into a pan of hot lard one pint of tender sliced okra. When it has fried a few moments add to it a pint and a half of cut green corn. When thoroughly cooked pour off some of the grease and dredge with a little flour and one-quarter pint of milk. Just before serving add salt and pepper. OKRA. Take one pint of young, tender okra. Put the pods whole in a granite saucepan of boiling salted water. Boil until tender. Drain and while hot pour melted butter, pepper and salt over it, and vinegar if liked. 124 The Complete Cook Book. FRIED EGG PLANT. Parboil egg plants in boiling salted water with one tablespoonful of vinegar or lemon. Cook until tender. Peel, mash and drain. To every pint of egg plant add one cup of cracker dust, two beaten eggs, butter, pepper and salt to taste. Moisten with milk, form into small cakes and fry brown in hot fat. FRIED EGG PLANT, (No. 2.) Cut egg plant in slices one-third inch thick, paring each piece. Lay it in salt and water over night. The next morning take from the water, drain an-1 wipe. Then butter the slices of egg plant, dip in beaten egg and cracker dust and fry light brown in hot butter. Season with salt and pepper. STEWED PEAS. Peas are fresh when the pods are green, crisp and plump. Wash the pods before shelling, aapeas washed lose iiieir sweetness. Pick them well. Into a granite saucepan put one pint of water for each quart of peas. Boil the pods ten minutes, skim them out, add the peas and one tablespoonful of sugar. Cover and simmer about thirty minutes, or until tender. Season with salt and pepper just before taking from the fire. Add cream and a piece of butter the size of a walnut, rolled in flour. Pour them into a covered dish and serve hot. Never allow peas to cook dry, STEWED SQUASH.