Corn, Dried. — Soak a day in luke- warm water ; keep the water in which it is soaked ; two hours before dinner put the corn and water in a saucepan over the fire and let cook slowly but steadily until tender. A little cream added to the milk, butter, pepper, and salt is desirable, and a teaspoonful of sugar will give flavor. Corn, Fried. — 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 din- ner or breakfast dish. Corn, Stewed. — Choose well -filled but tender ears. Cut from the cob with two cuts to the grain, also mak- ing an incision lengthwise of the ear ; it can then be removed from the cob without the skin. Put the cobs on to boil in a stewpan, covering them with water. When well cooked, hav- ing boiled about twenty minutes, take them out, and into the water in which they were boiled put the corn. When sufficiently stewed (only a few minutes are required), season with pepper, salt, cream, and butter, adding a little sugar, if preferred very sweet. This recipe may be relied upon as a pe- culiarly excellent one, the sweetness of the corn being unsurpassed when the directions are exactly followed. It originated in the valley of Vir- ginia. Cranberries. See Fruits. Cucumbers make a nice relish if sliced the long way, and fried as you do squash or egg-plant. Cucumbers, Raw. — Peel and cut in slices and lay them in ice -water for one hour. Drain off the water, and serve them with a dressing of oil and vinegar, pepper, salt, and slices of onion. See also Salads. Cucumbers, Stewed. — Pare them, and cut into thick slices ; put them into a saucepan, with a minced shallot and a little water, and let them stew for fifteen minutes ; pour off the water, stir in a little flour, butter, salt, and pepper; let it remain on the fire two or three minutes, and serve. Cucumbers, Stuffed. — Proportions : Four good-sized cucumbers, one mid- dling-sized onion, 4 ozs. of bread, six sprigs of parsley, half a bay - leaf, a few stalks of chives, two cloves, 2 ozs. of butter✪ Celery with White Sauce, a pinch of nutmeg, and a gill of broth. Soak the bread 415 t.gg-pla.nt VEGETABLES Egg-plant, Stuffed (soft part) in water thoroughly, and then press the water out of it ; split each cucumber in two lengthwise, peel them, cut off a piece — about a quarter of an inch — at each end, re- move the seed from the inside with a small spoon ; slice the onion and fry it with the butter, then add to it the seeds removed from the cucum- bers, the bread, parsley, bay -leaf, chives, cloves, nutmeg, and broth ; the cloves and piece of bay-leaf should be wrapped up in a rag ; stir now and then, and simmer for about five minutes. Have water with a little salt boiling in another pan, and drop the cucumbers in for two minutes; take them off, drop them into cold water, and drain ; then fill each half with the mixture of bread, onion, etc.

AI-modernized reading of the original text

Corn, Dried. — Soak a day in lukewarm water ; keep the water in which it is soaked ; two hours before dinner put the corn and water in a saucepan over the fire and let cook slowly but steadily until tender. A little cream added to the milk, butter, pepper, and salt is desirable, and a teaspoonful of sugar will give flavor. Corn, Fried. — 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. Corn, Stewed. — Choose well -filled but tender ears. Cut from the cob with two cuts to the grain, also making an incision lengthwise of the ear ; it can then be removed from the cob without the skin. Put the cobs on to boil in a stewpan, covering them with water. When well cooked, having boiled about twenty minutes, take them out, and into the water in which they were boiled put the corn. When sufficiently stewed (only a few minutes are required), season with pepper, salt, cream, and butter, adding a little sugar, if preferred very sweet. This recipe may be relied upon as a peculiarly excellent one, the sweetness of the corn being unsurpassed when the directions are exactly followed. It originated in the valley of Virginia. Cranberries. See Fruits. Cucumbers make a nice relish if sliced the long way, and fried as you do squash or egg-plant. Cucumbers, Raw. — Peel and cut in slices and lay them in ice -water for one hour. Drain off the water, and serve them with a dressing of oil and vinegar, pepper, salt, and slices of onion. See also Salads. Cucumbers, Stewed. — Pare them, and cut into thick slices ; put them into a saucepan, with a minced shallot and a little water, and let them stew for fifteen minutes ; pour off the water, stir in a little flour, butter, salt, and pepper; let it remain on the fire two or three minutes, and serve. Cucumbers, Stuffed. — Proportions : Four good-sized cucumbers, one middling-sized onion, 4 ozs. of bread, six sprigs of parsley, half a bay - leaf, a few stalks of chives, two cloves, 2 ozs. of butter, a pinch of nutmeg, and a gill of broth. Soak the bread Egg-plant VEGETABLES Egg-plant, Stuffed (soft part) in water thoroughly, and then press the water out of it ; split each cucumber in two lengthwise, peel them, cut off a piece — about a quarter of an inch — at each end, remove the seed from the inside with a small spoon ; slice the onion and fry it with the butter, then add to it the seeds removed from the cucumbers, the bread, parsley, bay -leaf, chives, cloves, nutmeg, and broth ; the cloves and piece of bay-leaf should be wrapped up in a rag ; stir now and then, and simmer for about five minutes. Have water with a little salt boiling in another pan, and drop the cucumbers in for two minutes; take them off, drop them into cold water, and drain ; then fill each half with the mixture of bread, onion, etc.

Records on this page

Celery with White SauceCucumbers, Stuffed

Harper's cook book encyclopædia