The Pattern cook-book

Grate the corn from the cob. Beat the egg well, and add it to the corn, and also the milk, melted butter, salt and pepper. Stir the baking powder into a little of the flour, and add it to the corn, stirring in enough flour to make a rather thick batter. The fritters are fried upon a griddle like batter-cakes, a table-spoonful of the batter being used for each fritter. Canned corn may be used when the fresh is not to be had. Chop this corn very fine, and add two-thirds of a cupful of milk to each pint used, the quantity of milk being thus slightly increased, because the canned corn is not so moist as the fresh. The above-mentioned quantities are sufficient for six persons. Corn fritters are very nice served for luncheon. CORN FRITTERS, NO. 2. One can of corn. One-half cupful of milk. One table-spoonful of sugar. One table-spoonful of melted butter. Two table-spoonfuls of flour. Two eggs. Salt to taste. Chop the corn as fine as pulp, and add the rest of the ingredients to it. Should there be but one egg at hand, much more flour should be used to make the batter stiff enough. Fry as griddle-cakes, and serve hot. CELERY. Wash and scrape the stalks, and only use for the table that which is white or but slightly green. Cut off the green leaves, retaining the blanched ones that grow nearest the heart. Lay the celery in cold water for one hour before serving, and send it to table on a low, flat dish, the high celery glasses being out of date. For the method of freshening celery, see the general remarks on vegetables on page 239. The parts not used on the table may be served as a salad or may be cooked. STEWED CELERY. Wash the stalks clean, cut them into inch-long pieces, and soak an hour in cold water. Drain, and place the celery in a stew-pan, with boiling water to cover ; and let it simmer slowly half an hour, by which time the water should be so reduced as to measure not quite half a cupful. Add a cupful of cream or milk, and when the liquid boils, thicken it to a cream with a little flour rubbed smooth in a table-spoonful of butter. Add salt and pepper, and serve. STEWED CELERY WITH BROWN SAUCE. Boil the celery as directed in the preceding recipe. Heat a table-spoonful of butter in a frying-pan, and when of a dark brown add a table-spoonful of flour. Stir until the paste is smooth and quite dark. Then drain the celery, and add to the butter and flour half a pint of the water in which it was boiled. When the sauce boils, season it with salt and pepper, pour over the celery, and serve. CUCUMBERS. CUCUMBERS, RAW. Pare the cucumbers neatly from end to end, and lay them in ice-water for an hour ; then wipe them dry on a" towel, and slice thinly. Serve plainly at table, allowing each person to season to taste with salt, pepper, oil and vinegar. Or each cucumber may be cut in four pieces from end to end, and these may be served upon a long dish with cracked ice. When prepared in this way, they are dipped in salt and pepper and eaten from the fingers. STEWED CUCUMBERS.