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Classic
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page 183
and just before you serve turn them into the sauce-pan with the tomatoes, and
stir one way for two minutes, allowing them time to be done thoroughly.
CUCUMBER a LA CRèME.
Peel and cut into slices (lengthwise) some fine cucumbers. Boil them until soft,
salt to taste, and serve with delicate cream sauce.
For Tomato Salad, see "Salads," also for Raw Cucumbers.
FRIED CUCUMBERS.
Pare them and cut lengthwise in very thick slices; wipe them dry with a cloth;
sprinkle with salt and pepper, dredge with flour, and fry in lard and butter, a
tablespoonful of each, mixed. Brown both sides and serve warm.
GREEN CORN, BOILED.
This should be cooked on the same day it is gathered; it loses its sweetness in
a few hours and must be artificially supplied. Strip off the husks, pick out all
the silk and put it in boiling water; if not entirely fresh, add a tablespoonful
of sugar to the water, but no salt; boil twenty minutes, fast, and serve; or you
may cut it from the cob, put in plenty of butter and a little salt, and serve in
a covered vegetable dish. The corn is much sweeter when cooked with the husks
on, but requires longer time to boil. Will generally boil in twenty minutes.
Green corn left over from dinner makes a nice breakfast dish, prepared as
follows: Cut the corn from the cob, and put into a bowl with a cup of milk to
every cup of corn, a half cup of flour, one egg, a pinch of salt, and a little
butter. Mix well into a thick batter, and fry in small cakes in very hot butter.
Serve with plenty of butter and powdered sugar.
CORN PUDDING.
This is a Virginia dish. Scrape the substance out of twelve ears of tender,
green, uncooked corn (it is better scraped than grated, as you do not get those
husky particles which you cannot avoid with a grater); add yolks and whites,
beaten separately, of four eggs, a teaspoonful of sugar, the same of flour mixed
in a tablespoonful of butter, a small quantity of salt and pepper, and one pint
of milk. Bake about half or three quarters of an hour.
STEWED CORN.
Take a dozen ears of green sweet corn, very tender and juicy; cut off the
kernels, cutting with a large sharp knife from the top of the cob down; then
scrape the cob. Put the corn into a sauce-pan over the fire, with just enough
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