The Swedish, French, American cook book

CORN {Mais) Boiled Sweet Com Cobs with Butter Balles de Mais bouillies au Beurre Remove the husk, also the fluffy part; leave the corn in cold water for an hour; then put in water sufficient to cover it and cook about twenty minutes; add some salt, then cook for another five minutes. Place on a folded napkin with butter (or with beurre sauce in a sauceboat). Serve with the roast, or, after the roast, as an entree. Stewed Corn {Mais etuve) Cook the corn [see recipe: Boiled Sweet Corn Cobs with Butter]. Cut the corn off the cob with a knife, put in a saucepan with some butter, pepper and salt to taste, cook for a few minutes. Serve as a vegetable with any kind of meat. Com Fritters {Beignets de Mais) Cook the corn and cut corn off the cob. Add to two cups of corn four tablespoons cream, tw’o tablespoons milk, five tablespoons flour, two eggs, pepper and salt to taste; mix all together and then drop tablespoonfuls of it into boiling hot fat. If the fritters become round, there is too much flour, add more milk; if they scatter, there is too little — in which case add a little more flour. The fritters should be nice and flat — not plump. If using canned corn, leave out the cream and milk, using the same quantity of flour and eggs. Baked Southern Corn Pudding Pouding de Mais, A la Meridionale Take young corn from six cobs, slice it twice from the cob. Add to three cups of the corn two cups milk and four eggs; stir the milk and eggs as for a custard, then add the corn to it; season with pepper and salt. If the corn is not sweet add a tablespoon sugar. Bake in a well-buttered earthen dish in oven about one and a half hours with three or four pieces of butter on top. Serve as a vegetable. Creamed Cardoons ( Cardoons a la Creme) Peel the cardoons, put in a little water with some salt, cook about fifteen minutes. Make a nice cream sauce, drain the water off the cardoons, put in a vegetable dish, pour the cream sauce over, sprin¬ kle with chopped parsley. Cardoons with Cheese ( Cardons an Fromage) a l’ltalienne Cut the cardoons in quarters, put in water with some salt, cook about fifteen minutes, mix with a rich cream sauce, and some grated American cheese, put in a dish, sprinkle bread crumbs and cheese on the top. Bake from twenty to twenty-five minutes. Serve — in the dish that they are baked in — as a vegetable. Stewed Cardoons ( Cardons etuves ) Cook the cardoons, in any kind of a rich stock, about fifteen minutes; put in a drainer and drain. Thicken the stock that they have cooked in with one heaping tablespoon flour dissolved in half cup water; color with kitchen bouquet; flavor with sherry; put the cardoons in. Stew from ten to fifteen minutes (until nice and tender) in the sauce; skim. Serve in a vegetable dish with any kind of meat. LEEKS ( Poirreaux ) Leeks are prepared and served in the same way as the Cardoons. LENTILS ( Lent illes ) Lentils are generally cooked and made into a puree. MACARONI {Macaroni) Creamed Macaroni {Macaroni a la Creme)