Cover the bottom of a baking dish with a layer of
cracker crumbs, then with a layer ^ of grated cheese;
over this place a layer of celery cut in small pieces,,
pepper, and bits of butter in plenty ; pinch of salt if
needed. Alternate layers until dish is filled; cover
with sweet milk ; place in hot oven, and bake half an
hour. It makes a delicious dinner dish and resem-
bles escalloped oysters.
BAKED CORN.
Mrs. J. Calvin Hood.
One dozen ears of corn. With a sharp knife split
the kernels down thru' the middle and scrape the
corn from the cob into a baking dish. Season with
pepper, salt, a tablespoon of sugar, butter the size of
an egg and put enough milk over it to just cover it.✪ Baked Corn (Mrs. J. Calvin Hood)
Bake in a hot oven twenty-five minutes.
FRIED CORN.
Put one tablespoon each of butter and sugar in a
stew pan with a half cup of water and salt. Add six
or eight ears of corn either fresh or boiled, cut from
cob, let simmer till water is boiled out and the corn is
slightly browned.
CORN BALLS.
Cut corn from cob by cutting lightly the outside
kernel and then scraping out the pulp. To one cup
of corn take two eggs, half cup of milk, quarter cup
of flour, half teaspoonful of baking powder, salt to
taste. Butter the poacher cups, and fill three-quarters
full of the mixture ; steam thirty minutes. Serve with
roast beef or fried ham.
VEGETABLES
67
CORN FRITTERS.
Mrs. Amanda White.
One pint of canned corn. Half a teacup of milk,
two eggs beaten well, one tablespoon of melted but-
ter, one teaspoon of salt, two heaping teaspoons of
baking powder, a half cup of sifted flour and a little
pepper.✪ Corn Fritters (Mrs. Amanda White) Mix all together, stirring only enough to get
the ingredients well mixed. Fry in hot lard, but do
not have the pan too hot, or the fritters will brown
too quickly on the outside and not puff up nicely.
CORN FRITTERS OR MOCK OYSTERS.
Grate six ears of corn, and mix with one tablespoon
of flour, two eggs. Salt and pepper to taste. Drop
spoonsful in hot lard and fry like oysters.
CORN OYSTERS.
Miss Margaret Dunbar.
To one quart of grated corn, add three eggs and
three or four grated crackers, beat well and season
with pepper and salt. Have ready in skillet butter and
lard, or beef drippings in equal proportions, hot but
not scorching. Drop in little cakes about the size of
an oyster (using a teaspoon for the purpose). When
brown turn and fry on other side, being very careful
that they do not burn. Serve hot. The white of the
eggs should be beaten to a stiff froth and added just
before frying. When green corn is out of season,
canned corn or "kornlet" may be used.
STEAMED CORN.
Mrs. Emma Wilson.
Cut corn from cob and put in skillet. Season with
pepper, salt and butter✪ Steamed Corn, cover and steam for one hour
on the back of stove.
CUCUMBER ON TOAST.
Peel, cut in lengthwise pieces and boil in slightly
salted water till tender, but not overdone. Drain
well. Season with butter, salt and pepper and pour
over toast✪ Cucumber on Toast, or white sauce may be used with them.
68
VEGETABLES
EGG PLANT.
Miss Anna Beady. ✪ Egg Plant
Page 31 · 5 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cover the bottom of a baking dish with a layer of cracker crumbs, then with a layer of grated cheese; over this place a layer of celery cut in small pieces,, pepper, and bits of butter in plenty ; pinch of salt if needed. Alternate layers until dish is filled; cover with sweet milk ; place in hot oven, and bake half an hour. It makes a delicious dinner dish and resembles escalloped oysters.
BAKED CORN. Mrs. J. Calvin Hood.
One dozen ears of corn. With a sharp knife split the kernels down through the middle and scrape the corn from the cob into a baking dish. Season with pepper, salt, a tablespoon of sugar, butter the size of an egg and put enough milk over it to just cover it. Bake in a hot oven twenty-five minutes.
FRIED CORN.
Put one tablespoon each of butter and sugar in a stew pan with a half cup of water and salt. Add six or eight ears of corn either fresh or boiled, cut from cob, let simmer till water is boiled out and the corn is slightly browned.
CORN BALLS.
Cut corn from cob by cutting lightly the outside kernel and then scraping out the pulp. To one cup of corn take two eggs, half cup of milk, quarter cup of flour, half teaspoonful of baking powder, salt to taste. Butter the poacher cups, and fill three-quarters full of the mixture ; steam thirty minutes. Serve with roast beef or fried ham.
CORN FRITTERS. Mrs. Amanda White.
One pint of canned corn. Half a teacup of milk, two eggs beaten well, one tablespoon of melted butter, one teaspoon of salt, two heaping teaspoons of baking powder, a half cup of sifted flour and a little pepper. Mix all together, stirring only enough to get the ingredients well mixed. Fry in hot lard, but do not have the pan too hot, or the fritters will brown too quickly on the outside and not puff up nicely.
CORN FRITTERS OR MOCK OYSTERS.
Grate six ears of corn, and mix with one tablespoon of flour, two eggs. Salt and pepper to taste. Drop spoonsful in hot lard and fry like oysters.
CORN OYSTERS. Miss Margaret Dunbar.
To one quart of grated corn, add three eggs and three or four grated crackers, beat well and season with pepper and salt. Have ready in skillet butter and lard, or beef drippings in equal proportions, hot but not scorching. Drop in little cakes about the size of an oyster (using a teaspoon for the purpose). When brown turn and fry on other side, being very careful that they do not burn. Serve hot. The white of the eggs should be beaten to a stiff froth and added just before frying. When green corn is out of season, canned corn or "kornlet" may be used.
STEAMED CORN. Mrs. Emma Wilson.
Cut corn from cob and put in skillet. Season with pepper, salt and butter, cover and steam for one hour on the back of stove.
CUCUMBER ON TOAST.
Peel, cut in lengthwise pieces and boil in slightly salted water till tender, but not overdone. Drain well. Season with butter, salt and pepper and pour over toast, or white sauce may be used with them.
EGG PLANT. Miss Anna Beady.
Records on this page
Baked Corn (Mrs. J. Calvin Hood)Corn Fritters (Mrs. Amanda White)Steamed CornCucumber on ToastEgg Plant