SUCCOTASH — Boil or steam the corn and cut it from the cob; allow 2 cups corn for 1 cup beans. Any good, fresh shelled beans may be used; they should be boiled by themselves, in slightly salted water, until they begin to break; then drain them in the colander, mix them with the corn, and season to taste, with cream✪ Succotash, butter, pepper and salt. Indian corn is a native of America, where it was cnltivated by the aborigines before the discovery of America by Columbus. There are many varieties of the plant, and the grains vary in color, but the yellow is the most common. Although ti is deficient in gluten it is richer than other grains in oily and fatty matter; hut 230 VEGETABLES the constituent elements of the different varieties vary a good deal. It is highly nutritious, and rivals rice and sugar cane in its importance to the human family. It is a very important article of consumption alike for man and beast. Owing to its lack of gluten it is not sufficiently sticky to hold together well, and so does not make good bread. Corn=meal is not suitable for an exclusive diet, but it makes a very valuable addition to our food resources, and is more fattening than wheat flour. CUCUMBERS. These are usually served raw, cut in slices, and served with pepper, salt and vinegar, and onions are sometimes added. Three or 4 hours before serving they should be peeled, sliced and placed in a large bowl of water to stand 1 or 2 hours; then the water should be poured off, and fresh, cold water added, and just before sending to the table, the water should be changed again. Serve in salad dishes, and send around with them, salt, black pepper, vinegar and oil, to be added by each person as preferred. Thus served, they are not so likely to prove indigestible as when served, as they sometimes are, by slicing wilted cucumbers a few minutes before a meal, sending to the table in the first water they are placed in, and strong vinegar and salt added to that, which causes them to wilt still more; served in the latter way, it is no wonder that people say, " I cannot eat cucumbers — they always distress me." BOILED. — After paring the cucumbers, and slicing about | inch thick, boil them about 12 minutes in slightly salted water, con- taining a little vinegar. Serve with drawn butter or Hollandaise sauce. FRIED CUCUMBERS — Peel and slice them, and soak in cold water an hour; this takes out the gummy qualities of the plant; then drain and dry the slices on a cloth; dip the pieces in egg, then in flour, and fry a delicate brown in smoking hot fat. STEWED CUCUMBERS — Peel and slice fresh young cucum- bers, and soak them an hour in cold water; then put them in a stew=pan with just sufficient water to cover them, and let them boil until soft — about ^ hour; then take off the cover, to let them dry down a little, dredge in a little flour, to thicken the water they were stewed in, add a piece of butter, with seasoning of salt and pepper. Sweet cream can be used instead of butter, if one has it, and it is much better.

AI-modernized reading of the original text

SUCCOTASH — Boil or steam the corn and cut it from the cob; allow 2 cups corn for 1 cup beans. Any good, fresh shelled beans may be used; they should be boiled by themselves, in slightly salted water, until they begin to break; then drain them in the colander, mix them with the corn, and season to taste, with cream, butter, pepper and salt. Indian corn is a native of America, where it was cultivated by the aborigines before the discovery of America by Columbus. There are many varieties of the plant, and the grains vary in color, but the yellow is the most common. Although it is deficient in gluten it is richer than other grains in oily and fatty matter; hut the constituent elements of the different varieties vary a good deal. It is highly nutritious, and rivals rice and sugar cane in its importance to the human family. It is a very important article of consumption alike for man and beast. Owing to its lack of gluten it is not sufficiently sticky to hold together well, and so does not make good bread. Corn-meal is not suitable for an exclusive diet, but it makes a very valuable addition to our food resources, and is more fattening than wheat flour. CUCUMBERS. These are usually served raw, cut in slices, and served with pepper, salt and vinegar, and onions are sometimes added. Three or 4 hours before serving they should be peeled, sliced and placed in a large bowl of water to stand 1 or 2 hours; then the water should be poured off, and fresh, cold water added, and just before sending to the table, the water should be changed again. Serve in salad dishes, and send around with them, salt, black pepper, vinegar and oil, to be added by each person as preferred. Thus served, they are not so likely to prove indigestible as when served, as they sometimes are, by slicing wilted cucumbers a few minutes before a meal, sending to the table in the first water they are placed in, and strong vinegar and salt added to that, which causes them to wilt still more; served in the latter way, it is no wonder that people say, " I cannot eat cucumbers — they always distress me." BOILED. — After paring the cucumbers, and slicing about | inch thick, boil them about 12 minutes in slightly salted water, containing a little vinegar. Serve with drawn butter or Hollandaise sauce. FRIED CUCUMBERS — Peel and slice them, and soak in cold water an hour; this takes out the gummy qualities of the plant; then drain and dry the slices on a cloth; dip the pieces in egg, then in flour, and fry a delicate brown in smoking hot fat. STEWED CUCUMBERS — Peel and slice fresh young cucumbers, and soak them an hour in cold water; then put them in a stew-pan with just sufficient water to cover them, and let them boil until soft — about ^ hour; then take off the cover, to let them dry down a little, dredge in a little flour, to thicken the water they were stewed in, add a piece of butter, with seasoning of salt and pepper. Sweet cream can be used instead of butter, if one has it, and it is much better.

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Succotash

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