The Fredericksburg home kitchen cook book

Remove the seed of 4 large cucumbers, cut into dice and cook about % hour in y2 cup water, % Cup vinegar and CUP sugar. Squash may be cooked the same way. MRS. HILMAR WEBER. Fried Cauliflower. Boil the cauliflower until half done. Mix two tablespoonfuls of flour with the yolks of two eggs, then add water enough to make a thin paste. Add salt to taste and two well beaten whites of eggs. Dip each bran h of cauliflower into the mixture, and fry in hot lard. When done, take out with a skimmer, turn into a colander, dust with salt, and serve hot. MRS. JOE STEIN. Celery Croquettes. Mince the white part of the celery and mix well with an equal quantity of bread crumbs; to a quart of the mixture add the yolks of 2 eggs, a heaping teaspoonful of salt, and a pinch of cayenne ; if the moisture from the celery is not sufficient, add a little milk. Shape in cones, dip in egg and crumbs and fry in hot lard. MRS. B. L. ENDERLE. Stewed Carrots, 1 qt. of carrots; 1 cupful of onion; salt and butter Scrape carrots and cut into small squares enough for one quart; cook in salt water until tender. Drain. Soak, one small cupful of onion cut fine, in salt water, for ten minutes. Drain. Fry onions in two large tablespoonfuls of butter to a light brown, add small tablespoonful of flour, mix with carrots and cook for ten minutes. Baked Cabbage. Drop well-washed cabbage leaf by leaf into boiling water and boil 20 minutes, adding a tablespoon oi salt to a quart of water. Drain, chop finely, arrange in a baking dish, add a cup of bread crumbs and a sauce made of milk thickened with corn starch and a piece of butter. Bake 15 minutes. MRS. 0. EVERS. Filled Cabbage. Take a small head of cabbage, cut fine, boil tender in salt water, drain; add 3 well-beaten eggs, pepper, salt, a small onion and 2 cups soaked light bread. If too thin, add flour. Place this in a cabbage leaf, tie in a white rag and boil in salt water for 1 hour. Serve with browned butter. MRS. L. HENZE. Creamed Cabbage. Chop cabbage to make two quarts. Cover with cold water, soak one hour; drain; cover with boiling water, 1 teaspoonful of salt; boil for twenty minutes, uncover- — 49 — ed; drain again. Rub together 1 tablespoonful of butter and 1 tablespoonful of flour, add y2 pint of milk; stir until it boils. Season with a teaspoonful of salt and pepper, add the cabbage, heat carefully, and serve. MISS ALMA SCHUCH. Baked Green Corn. To two cups of cooked green corn cut from cob and chopped fine, add 2 eggs slightly beaten, one teaspoon salt, Y$ teaspoon of pepper, 1 teaspoon of sugar, 2 tablespoons melted butter and 2 cups of scalded milk. Mix well and turn into buttered pudding dish. Bake until firm, in moderate oven. Broiled Egg-Plant. Peel and cut into rather thin slices and lay in salted ice-water for an hour; spread upon a soft towel and cover with another, patting and pressing the slices until they are entirely dry. Leave them for 10 minutes in a mixture of three tablespoonfuls of olive oil and the juice of half a lemon; sprinkle then with salt and pepper, and broil quickly upon a wire broiler. Twelve minutes should cook both sides. MRS. AD. CRENWELGE. Stuffed Peppers.