p€r and butter, or add to cream sauce✪ Boiled Cucumbers. — Mrs, S. J. Thurber, 7078
N. Ashland Ave., Chicago, 111.
CUCUMBER WITH DRESSING.— Peel the cucumbers and
let them stand in ice water for 1 hr. Slice and place in a bowl.
Pour over a mixture of 1 tablespoon of lemon or vinegar, 2 table-
spoons of olive oil, Yz teaspoon of salt, and a dash of pepper✪ Cucumber with Dressing. — ■
Mrs. E. D. Kelley, Winnetka, 111.
FRIED CUCUMBERS.— Take large cucumbers, peel, and
slice lengthwise, sprinkle with salt, have the pan ready with hot
lard, or butter may be used; dip the cucumbers in flour, sprinkle
with pepper✪ Fried Cucumbers, and fry to a nice brown. This is a Southern dish.
—Mrs. W. Webb, 6042 Ellis Ave., Chicago, 111.
ESCALLOPED CUCUMBERS.— Peel and cut into dice 6
large cucumbers. Butter a baking-dish, and put in a layer of the
dice, seasoning with grated onion and lemon juice. Cover with
crumbs, dot with butter, and season with paprika and celery salt✪ Escalloped Cucumbers.
Repeat until the dish is full, having crumbs and butter on top.
Cover and bake for an hr., then remove the cover and brown.
Serve with Sauce Piquante. — Mrs. W. A. Merryweather, 7016 Ver-
non Ave., Chicago, 111.
STUFFED BAKED CUCUMBERS.— Take 4 good-sized cu-
cumbers, peel, cut in half, and set in salt and water for y^ an hr.
Remove from water, taking out the seedy part; mince finely 1 cup
of nuts (almonds are best), 1 stalk of celery, 1 sprig of parsley, 1
green pepper, 2 tablespoons of cracker crumbs, and 3 tablespoons
of cream. Mix thoroughly, fill cucumber shells with the mixture
and sprinkle the top with cracker crumbs and butter. Dip the cu-
cumbers into a well-beaten t%^ mixture, or dust over with the
same and bake in a moderate oven for 30 minutes. — Mrs. C. Car-
son, 205 S. 5th Ave., Maywood, 111.
EGG PLANT IN BATTER.— Clean, peel and dip in a batter
made with 1 beaten egg, a pt. of milk, J4 teaspoon salt, 2 table-
spoons of sugar, a teaspoon of baking powder, sifted in flour
enough✪ Egg Plant in Batter to make about the thickness of cake batter, and fry. — Mrs.
Chas. F. Miller, 1509 St. Charles Ave., Maywood, 111.
EGG PLANT CAKES.— Pare 1 small t^^ plant, cut into
pieces, and boil in salt and water until soft. Pour off the water,
COOK COUNTY COOK BOOK 395
mash, add pepper, and mix with a batter made of 1 pt. of milk, 3
eggs, beaten thoroughly, 2 teaspoons of baking powder, a piece of
butter size of an egg, a pinch of salt, and flour enough for a thin
batter✪ Egg Plant Cakes. Fry like batter cakes. — Mrs. E. D. Kelley, Winnetka, 111.
FRIED EGG PLANT.— Peel and slice egg plant, let stand in
salt water✪ Fried Egg Plant over night. In the morning drain and dip in egg and
crackers, and fry.— Mrs. Charles F. Miller, 1509 St. Charles Ave.,
Maywood, 111.
VARIATION I. — Peel and slice amount desired. Let stand in
salt water over night, steam until tender or about ^ hr., mash and
make into pattie balls, and dip in egg and cracker crumbs, and fry.
Left-over egg plant may be used the same way. — ^Mrs. Charles F.
Miller, 1509 St. Charles Ave., Maywood, 111.
EGG PLANT FRITTERS.— Put the egg plant, whole, into
boiling salted water, mixed with 1 tablespoon of vinegar or lemon
juice; cook 20 minutes, or until tender; mash and drain. To 1 pt,
of egg plant add J^ a cup of flour, 2 eggs, well beaten, and salt and
pepper to taste✪ Egg Plant Fritters. Fry in small cakes in hot fat, browning well on
both sides. — Mrs. J. H. Wichmann, 5069 N Lincoln Ave., Chicago,
111.
ENDIVE
Page 271 · 12 recipe records on this page
Presented as published in 1912. 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
p€r and butter, or add to cream sauce. — Mrs, S. J. Thurber, 7078 N. Ashland Ave., Chicago, 111.
CUCUMBER WITH DRESSING.— Peel the cucumbers and let them stand in ice water for 1 hr. Slice and place in a bowl. Pour over a mixture of 1 tablespoon of lemon or vinegar, 2 tablespoons of olive oil, Yz teaspoon of salt, and a dash of pepper. — ■ Mrs. E. D. Kelley, Winnetka, 111.
FRIED CUCUMBERS.— Take large cucumbers, peel, and slice lengthwise, sprinkle with salt, have the pan ready with hot lard, or butter may be used; dip the cucumbers in flour, sprinkle with pepper, and fry to a nice brown. This is a Southern dish. —Mrs. W. Webb, 6042 Ellis Ave., Chicago, 111.
ESCALLOPED CUCUMBERS.— Peel and cut into dice 6 large cucumbers. Butter a baking-dish, and put in a layer of the dice, seasoning with grated onion and lemon juice. Cover with crumbs, dot with butter, and season with paprika and celery salt. Repeat until the dish is full, having crumbs and butter on top. Cover and bake for an hr., then remove the cover and brown. Serve with Sauce Piquante. — Mrs. W. A. Merryweather, 7016 Vernon Ave., Chicago, 111.
STUFFED BAKED CUCUMBERS.— Take 4 good-sized cucumbers, peel, cut in half, and set in salt and water for y^ an hr. Remove from water, taking out the seedy part; mince finely 1 cup of nuts (almonds are best), 1 stalk of celery, 1 sprig of parsley, 1 green pepper, 2 tablespoons of cracker crumbs, and 3 tablespoons of cream. Mix thoroughly, fill cucumber shells with the mixture and sprinkle the top with cracker crumbs and butter. Dip the cucumbers into a well-beaten egg mixture, or dust over with the same and bake in a moderate oven for 30 minutes. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.
EGG PLANT IN BATTER.— Clean, peel and dip in a batter made with 1 beaten egg, a pt. of milk, J4 teaspoon salt, 2 tablespoons of sugar, a teaspoon of baking powder, sifted in flour enough to make about the thickness of cake batter, and fry. — Mrs. Chas. F. Miller, 1509 St. Charles Ave., Maywood, 111.
EGG PLANT CAKES.— Pare 1 small egg plant, cut into pieces, and boil in salt and water until soft. Pour off the water,
mash, add pepper, and mix with a batter made of 1 pt. of milk, 3 eggs, beaten thoroughly, 2 teaspoons of baking powder, a piece of butter size of an egg, a pinch of salt, and flour enough for a thin batter. Fry like batter cakes. — Mrs. E. D. Kelley, Winnetka, 111.
FRIED EGG PLANT.— Peel and slice egg plant, let stand in salt water over night. In the morning drain and dip in egg and crackers, and fry.— Mrs. Charles F. Miller, 1509 St. Charles Ave., Maywood, 111.
VARIATION I. — Peel and slice amount desired. Let stand in salt water over night, steam until tender or about ^ hr., mash and make into pattie balls, and dip in egg and cracker crumbs, and fry. Left-over egg plant may be used the same way. — ^Mrs. Charles F. Miller, 1509 St. Charles Ave., Maywood, 111.
EGG PLANT FRITTERS.— Put the egg plant, whole, into boiling salted water, mixed with 1 tablespoon of vinegar or lemon juice; cook 20 minutes, or until tender; mash and drain. To 1 pt, of egg plant add J^ a cup of flour, 2 eggs, well beaten, and salt and pepper to taste. Fry in small cakes in hot fat, browning well on both sides. — Mrs. J. H. Wichmann, 5069 N Lincoln Ave., Chicago,
ENDIVE
Records on this page
Corn CroquettesCorn or Mock OystersStuffed Baked CucumbersBoiled CucumbersCucumber with DressingFried CucumbersEscalloped CucumbersEgg Plant in BatterEgg Plant in BatterEgg Plant CakesFried Egg PlantEgg Plant Fritters