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Classic
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page 51
minutes, and stir in a thickening of flour and cream. They may be fried in
butter, or broiled on a gridiron. They are sometimes very abundant in the fall,
on ground that has not been ploughed for several years; they appear after a warm
rain; they may be peeled, salted, and allowed to stand some hours before
cooking.
Cucumbers, to Fry or Slice.
To fry cucumbers, take off the rinds in long pieces, a quarter of an inch thick;
season them with pepper and salt; dip them in flour, and fry them in butter.
Many persons think cucumbers unwholesome, and they certainly are if kept for
several days before they are eaten; but if sliced thin, with onions, pepper,
salt and good vinegar, they may generally be eaten without danger.
Lettuce.
Persons that are fond of lettuce may have it nearly all the year, by sowing the
different kinds, and keeping it covered through the winter; the most approved
way of dressing it is to cut it fine, and season with oil, mustard, pepper,
salt, vinegar, and a hard egg chopped. The essence of ham is also very good to
season lettuce.
Where there is a large family, it is a good and economical way to cut the fat of
ham in small pieces, fry it, and make a gravy with flour, water and pepper, to
eat with lettuce.
To cook lettuce you must fry a little ham; put a spoonful of vinegar into the
gravy; cut the lettuce, put it in the pan; give it a stir, and then dish it.
Cold Slaw.
Cut hard white cabbage across the leaves, and put it in a deep plate, scald two
large spoonsful of vinegar with a piece of butter, some pepper and salt; pour
this
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